Showing posts with label Western Main Course. Show all posts
Showing posts with label Western Main Course. Show all posts

Thursday, 21 November 2013

Recipes Using Samsung Smart Oven (MC32F606) - Part I

I have been using my microwave and built-in oven to help me with my daily food preparations for the past 10 years. And just recently, I received a new Samsung Smart Oven from Samsung that comes with Microwave, Convection, as well as Slim Fry features. On top of that, it also has a range of pre-set smart features such as sensor technology, high-quality cooking performance and a sleek aesthetic, all designed to provide convenience for busy households.

This 32 Litres Samsung Convection Microwave Oven MC32F606 comes with 25 sensor reheat/ cook menus that allows consumers to save time and effort when preparing healthy and great-tasting meals for the family. More information such as features and functions of this oven can be found in another separate post here.

Saturday, 27 September 2008

Salmon With Passionfruit Sauce

Cooking with Passion fruit is never to come across my thought as I don't really have passion with this fruit. But after hearing good comments from my friend Tracy on this fruit, I decided to give it a try and at one go I have whipped up a main course and a dessert to pair with it. So today's Menu will be Salmon With Passion fruit Sauce served with Passion fruit Salad and PassionMisu(recipe) here for dessert.

The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma. Fresh Passion Fruit is known to be high in vitamin A, Potassium and dietary fibre. Passion fruit juice is also a good source of ascorbic acid (vitamin C).


For this dish I used the passion fruit to make the serving sauce for the salmon and sweet potato as well as the passion fruit salad. I made use of the empty shell of the passion fruit as a serving plate for the salad to the overall dish more presentable. You can make use of any kind of vegetables or fruits that you can find in your fridge compartment. For my Passion fruit Salad the ingredients used are as follow:-

Salad Ingredients : (serves 2)
2 Tablespoons of Cucumber Cubes
2 Tablespoons of Apple Cubes
1 Tablespoons of Tomato Cubes
1 Tablespoon of Passion fruit Pulps
1 Tablespoon of Pomegranate

Methods:
1. Cut all the items into similar shape and sizes then mixed them together and set aside in the fridge.
2. Scoop the salad into the reserved passion fruit shell.

Note:
a) You can use whatever fruits and vegetables that is in your fridge but try to choose those with mild favour to compromise with the passion fruit taste. Posted by Picasa

As for the main course, I used salmon fillet to accompany the fragrant of the passion fruit sauce and it really blend well with this combination. This salmon dish consists of 3 portion of preparing method for the fish, sauce and side dish. You can use any side dish you prefer, eg. fresh salad greens, mash potato, potato wedges or etc. For my case, I served it with pan-fry sweet potato slices.

Sauce Ingredients:
2 Medium Passion fruits
1/2 Teaspoon Butter
3 Shallots, sliced & roughly chopped
1/2 Teaspoon Honey
1 Tablespoon Cooking Wine

Methods:
1. Halves the passion fruit, scrape flesh into strainer and push it through the stainer and get about 80 - 100ml of juice. Set aside.
2. After frying the salmon, use the kitchen paper towel to wipe the pan then add in the butter and saute the shallot till fragrant, about 1 minutes or less.
3. Add in cooking wine, passion fruit juice and honey then simmer on medium low heat till thickened, about 30 seconds then remove and set aside.

Note:
a) The use of honey is for seasoning purpose as in sweeten and enhance the favour of the passionfruit and it also act as a caramelised agent to thicken the sauce.

Main Ingredients: (serves 2)
2 Pieces of Salmon Fillet, about 200g each
Salt & Pepper
1/2 Tablespoon passion fruit juice
1/2 Tablespoon Cornflour
1 Teaspoon Olive Oil
1 Teaspoon Butter

Methods:
1. Season the salmon with salt, pepper and passion fruit juice then coat it with some cornflour on both side then set aside for about 1 minute.
2. Heat up the pan with olive oil and butter then pan-fry the salmon, skin-side down for about 4 minutes on each side until cooked through. the timing will depending on the thickness of the fillet.
3. Removed the fillet and arranged on serving plate together with the side dish, salad and drizzle some passion fruit sauce on the fillet and served extra sauce on the side.

Sunday, 21 September 2008

Lavender-Cointreau Baked Seafood

Lavender is a genus of about 25–30 species of flowering plants in the mint family. The plant is also grown commercially for extraction of lavender oil from the flowers. This oil is used as an antiseptic and for aromatherapy. Lavender flowers can be candied and are used as cake decoration. Lavender is also used as a herb, either alone or as an ingredient it is also used to flavour sugar, the product being called "lavender sugar", and the flowers are occasionally sold in a blend with black, green, or herbal tea, adding a fresh, relaxing scent and flavour.


You can use this Lavender-Cointreau Dressing for baking other seafood like Prawn or Scallop. Since I still have some frozen scallop in the freezer, I took one of it to bake with the reminding sauce.

Ingredients:
1 Large Scallop
1 Tablespoon of Lavender-Cointreau Dressing
Some Fresh Lemon Rinds
Pinch Of Chilli Flakes

Methods:
1. Rinse and clean the scallop well, pad dry and place it on a big of aluminum foil, fold the sides up to form a parcel so that the sauce will be within the foil when baking.
2. Top the scallop with lemon rind, Lavender-Cointreau Dressing and chilli flakes and baked in the toaster oven for about 3-5 minutes depending on the thickness.
3. Remove it from foil and place it on serving plate.

Lavender + Cointreau + Blueberry + Lemon Rinds + Cod Fillet = Lavender & Blueberry Baked Cod Fillet. What do you think of these combination? Do you dare to give it a try? It's really a combination of favour, fragrant and taste. If you have these ingredients in your pantry, do give it a try and you will be surprised with the outcome :)

Ingredients:
1 Piece of Cod Fillet, about 150g
6 Fresh Blueberries
Some Fresh Lemon Rinds
2 - 3 Cherry Tomato, halves
2 Tablespoons of Lavender-Cointreau Dressing

Methods:
1. Wash and pad dry the cod fillet then place in on the middle of an rectangle aluminum foil, fold the four sides up to form a rectangle parcel so that the sauce will be within the foil when baking.
2. Top the cod fillet with blueberries, lemon rind, cherry tomato and the Lavender-Cointreau Dressing and baked in the toaster oven for about 7 - 10 minutes depending on the thickness of the fillet.
3. When the fillet is cooked, remove it and place it on serving plate and drizzle the sauce from the fish parcel to the fillet.

To make the Lavender-Cointreau Dressing, it's not necessary that you must have Cointreau. You can replace it with Grand Marnier or Orange Juice if this dish is to serve to kid.Posted by Picasa

Ingredients: (makes about 150ml dressing)
1 Teaspoon of Honey
3 Tablespoon of Olive Oil
1/2 Teaspoon Dried Lavender
1 Tablespoon of Lemon Juice
1 Tablespoon of Cointreau

Methods:
1. Place all the ingredients in a small saucepan or frying pan over moderate heat, stirring with a spoon at all time, until ingredients caramelised into a sticky sauce. (it will be about 3 - 4 minutes)
2. Remove from heat and allow to cool then use it for drizzle over the seafood before baking.

Saturday, 6 September 2008

Seafood Melody

Seafood Melody is our this Saturday weekend dinner theme. We have Baked Scallop on shell with Cheese, Seaweed Onigiri wrapped with fish floss, Octopus & Crab shapes mini sausage and lastly serve with prunes wedges which is in season. At 1st my aim was to make some Fish Shapes Onigiri with my fish mould but too bad the shape doesn't come out nicely so I had to change it to normal triangle shape. As you can see, I added some stir-fry Broccoli among the octopus and crabs to act as seaweeds for them to rest on.


I made these cute little Octopus and Crabs to enhance the sea creatures theme.(which is not really look like crab but more like kitty according to Reyon and one of my blog pal hahaha....). Reyon and I really enjoys ourself on making these cute little creatures, we decorate the eyes and noses with black and white sesame seeds which creates different kinds of facial expression.

I found these frozen scallops on shell at one of the local supermarket upon a friend's recommend. It's really worth to spend that amount for these nice and juicy scallop which I baked it with some easy ingredients in the pantry.

Ingredients: (serves 1)
3 Scallops on Shell
Some Japanese Mayonnaise
Some Chopped Spring Onion
Some Chopped Chilli
Some Shredded Cheese

Methods:
1. Defrost the scallops completely, rinse well and pad it dry with some kitchen paper towel.
2. Place about 1 teaspoon of mayonnaise cream on the centre of the scallop, sprinkle some chopped onion and chillie.
3. Top with some shredded cheese and grill for 3 - 5 minutes until it is cook through depending on the size of the scallop.
4. You can added some extra cheese after 2 minutes or so for extra cheesy taste.


Tips:
1. If you do not have any Japanese Mayonnaise, you can use any type of mayonnaise or thousand island.
2. If this is serve for kids, you can omit the cut chillies.
3. You can replace the chopped spring onion with chopped brown onion.
4. Use any type of cheese that you can find in your fridge, for this I used Mozzarella Cheese.

For the rice dish, I used the Seaweeds flakes and Black Sesame seeds to combine with the cooked rice then use the triangle Onigiri mould to shape it. I also add some fish floss filling in it to enhance its favour.

During the meal, Reyon and I saw some interesting poses which we think we would like to share with you. First, we spot the little Octopus sitting on top of the reef waiting to be eaten....... :p Next we have two Octopus on guard, guarding one of the Pyramid. Lastly while eating half way through the scallops, Reyon was saying that the crab had almost dropped into the red lava (i put some chilli sauce on the scallop shell as dipping sauce)... it is crawling at the side of the volcano...... hahaha.... Posted by Picasa

Saturday, 23 August 2008

Baked Chicken With Plum Chutney & Cheese

Today's Special from Cuisine Paradise Kitchen is this Baked Chicken With Plum Chutney & Cheese. All thanks to Tracy (my best pal and sister-in-Christ) who gave me her Homemade Plum & Apple Chutney which you can find the original recipe at here. But according to Tracy, since she don't have crystallized ginger, she replace it with fresh ginger slice and it really makes nice fragrant of her version of chutney. At first when she made this Chutney, both of us still cracking our head on how to use those bottles of homemade chutney. But after experience it with different food and spread both our family members and us actually find it as a new way to bring about the taste of plum.


As you can see from the 2nd pictures, the colour of her homemade chutney is so gorgeous and it's really like red ruby sparkling in the light. The taste and aroma of the chutney is sort of like sweet, sour and spicy. It is full of flavour and texture which I think it will make a great Marinade ingredients. So without hesitate, I go ahead to experience it. I used it to marinate with chicken Maryland over night in the fridge and baked it with some extra fresh plum to give it more texture on the fruits.

At first, I still wonder how will it taste but my doubt was clearly after the aroma of the chicken flow out from the oven. The kitchen was filled with the fragrant of the spice from the chutney and the adding of the extra Mozzarella cheese also give a great enhancement to this dish. I have served this dish with baked herbal vegetables & some extra chutney. And the dessert for the night is Orange Caramalized Banana. Posted by Picasa

Ingredients: (serves 2)
2 Chicken Maryland, trim the fat
8 Tablespoons of the Plum Chutney
2 Fresh Plum, stoned and cut into wedges
2 - 3 Tablespoons Shredded Mozzarella Cheese
2 Medium Size Potato, cut into chunks/cubes
1 Small Carrot, cut into chunks/cubes
1/2 Teaspoon of Dried Mixed Herbs
1 Teaspoon Olive Oil

Methods:
1. Trim and wash the chicken the cut a few slits on the meat of the chicken, pat dry and stuffs some plum chutney into the slits then top with the remaining chutney.
2. Marinate it for at least 2 hours or over night in the fridge.
3. An hour or two before baking the chicken, you can marinate the mixed vegetables with the mixed herbs and olive oil.
4. Remove the chicken from the fridge 5 - 10 minutes before cooking.
5. Heat up a saucepan with 1 teaspoon olive oil then pan-fry the vegetables until slightly brown and almost cooked through.
6. Remove and place it on foil paper and put it in the oven toaster and toast for about 5 minutes, turning once or twice. (this will make it totally cooked through or soften and at the same time, force out the extra oil when frying)
7. Next, place the chicken, skin side down in the saucepan that is used for frying the vegetables and saute the chicken till the skin is slightly brown.
8. Turn it over and saute it for another 3 minutes, then add in the fresh plum wedges and remaining marindae sauce, cover and let it simmer for about 5 minutes.
9. You can add it a 1 - 2 tablespoons extra of the plum chutney if you find that it's too dry to simmer.
10. Remove chicken, plum and etc from the saucepan and place it in a baking dish and put it in the toaster oven and baked for another 10 minutes or so until the chicken is cooked through. (or to save the trouble, you can put everything in the baking tray and baked at 200 degree for about 30 minutes until the chicken is cooked through)
11. Next sprinkle the shredded Mozzarella Cheese on top of the chicken and let it baked for another 1 - 2 minutes until the cheese is golden brown.
12. Remove and serve it with the baked herbal vegetables, extra chutney and fresh plum.

Sunday, 27 July 2008

Baked Creamy Snapper

Hi!!! Don't worry. This week Menu is no longer on Chicken anymore :p We will have Baked Creamy Snapper fillet for our Quick and Easy meal dinner. This initial idea came from Tona (Baby Kimi's blog) who tried a similar dish for her Baby Kimi. I was so excited to explore more on this dish that I went all the way to Cold Storage to find this Snapper Fillet which is boneless and skin free.


Likewise to make it a more complete One-Dish meal, I had added a side dish to go with it. For this round I will prefer something light but spicy to go with the cheesy taste so I'll choose this Stir-fry Spicy Broccoli With Walnuts. I have added in tomato, garlic, chopped chilli and lightly toasted walnuts. And as what my mum had comments, this is really a Quick and Easy dish that is full of nutrition and most important easy to prepare within 30 minutes.

As usual, my dish is always full of vibrant colours in order to attract my little fussy eater (Reyon darling). I baked the snapper with an extra layer of Mozzarella Cheese and Frozen Corn Kernel for the topping. And the adding of the corn kernel really goes well with that cheesy taste. I have also season the fillet with some lemon rinds in order to cover the fishy smell and at the sametime add that special extra fragrant on the baked fillet. Posted by Picasa

Ingredients: (serves 2)
1 Snapper Fillet (around 350g - 400g)
1 Grated Lemon Rind
1 1/2 Tablespoon of Japanese Mayonnaise
3 Tablespoons of Frozen Corn Kernel
5 Tablespoons of Shredded Mozzarella Cheese
1 Teaspoon of Dried Parsley, optional

Methods:
1. Rinse and pat dry the snapper fillet and arrange them in a baking dish. (if the fillet is too thick or long, you can cut it into half like what i had before placing in the baking dish)
2. Next lightly season the fillet with some black pepper, pinch of salt and the grated lemon rind.
3. Spread a thin layer of Japanese Mayonnaise on top of the fillet.(reversed the reminder for later use)
4. Put in the oven toaster and baked for 5 minutes until almost half cook through.(it might take 2 or 3 minutes longer if the fillet is too thick)
5. Remove the baking dish from the oven, spread the remaining mayonnaise on top of the fillet again, roughly top with half of the shredded cheese and all the corn kernel.
6. Put it back into the oven toaster and baked for 1 minute then top with the rest of the shredded cheese. (you can add extra cheese if you prefer more cheesy taste).
7. Bake for another 5 - 7 minutes until the fish is cooked through and the cheese is almost golden brown in colour.
8. Remove from the oven and place the fillet on the serving plate and sprinkle it with some dried parsley and pepper if you prefer.
9. Serve together with the Stir-fry Spicy Broccoli or extra steam rice if you prefer.

Notes:
a) You can replace snapper with salmon fillet.
b) You can replace Mozzarella Cheese with any shredded cheese of your choice.
c) If you do not have any Japanese Mayonnaise cream, you can replace it with Kraft brand mayonnaise.


Stir-fry Spicy Broccoli:
6-8 Small florets of Broccoli
2 Cloves of Garlics, thinly slices
1 Small Chilli, seeded and thinly slices
6 Walnuts

Methods:
1. Trim the broccoli and soak in lightly salted water for about 5 minutes, rinse and drain well.
2. Preheat a small saucepan with 1 teaspoon of olive oil and saute the garlic and walnuts until fragrant then add in the chillies slices.
3. Next add in the broccoli and stir-fry for 10 seconds then drizzle some cooking wine and continue to stir-fry for another minute or so until down.
4. Dish up and set aside on the plate while baking the fillet.

Saturday, 19 July 2008

Baked Chicken With Korean Citron Tea

Baked Chicken With Korean Citron Tea is another Quick and Easy Meal to prepare for working mum either during the weekday or weekends. You can choose to roast either one whole chicken or different parts of the chicken and the cooking time and ingredients used may varies.


For today's dish the main ingredient is this Korean Citron Tea which can be bought in most Korean Supermarket or certain Chinese Medical Hall. It contains certain peels in it which is neither Pomelo nor Orange. It is actually called "Yuzu" 유자 (yuja) in Korean which is a citrus fruit native to East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda.

It has four times more Vitamin C than oranges and is good for your skin. Traditionally served hot during winter or cold climate, it’s also a herbal remedy for the common cold and sore throat. (you can read more about this at this link)

In order to cut short the baking time using my mini Bread Toaster (instead of my build in oven), I actually pan-fry the marinated chicken till the skin is slightly golden in colour then add in the baby carrots and left over marinating sauce and simmer for about 5 minutes before baking.

Since I wanted to serve it in a more western dish style, I add in a few slices of baked butter herbal toast and french fries. I put everything together in the oven toaster in order to save time. This is really a very fragrant and hand licking dish because of the Citron taste and fragrant. And the Baby Carrots taste even better when absorbing all the juice from the marinate and chicken.......Posted by Picasa

Ingredients: (serve 1)
1 Chicken Leg, trim the fat
2 1/2 Tablespoons Of Korean Citron Tea
3 Garlics Cloves, cut into slices
8 Baby Carrot
2 - 3 Slices Of Baguette
Handful of Fries

Methods:
1. Wash, trim and pat dry the chicken leg, lift up the skin and use a sharp knife to cut a two slit of 1" cutting on both side of the meat and stuff in some of the Citron Tea paste.
2. In a small zip lockbag, place the chicken, garlic slices and remaining citron tea paste and marinate it in the fridge for at least an hour or more.
3. Remove the chicken from the fridge at least 5 minutes before baking.
4. Preheat a nonstick pan or saucepan with 1/2 tablespoon of Olive oil and saute the chicken(skin side down) and baby carrot for a 1 minute in medium heat then turn and sealed the other of the chicken as well.
5. Next add in the remaining marinating sauce from the bag into the pan and cover the chicken and simmer for about 3 - 5 minutes (turning twice, this is to let the chicken cook through faster and also to make the carrot soften).
6. Place the chicken and carrot in a baking dish and place it in the Toaster Oven for about 15 minutes, turning at least twice or more to make the meat cook evenly through.
7. While placing the chicken in the Oven, you can cut and spread the Baguette with butter and herbs then place it on the side of the baking dish to toast it till crispy.
8. Remove then replace it with the French Fries.
9. Serve the chicken hot with the extra gravy of the citron peels and garlic which will make the chicken taste even better.

Notes:
a) If you want to use a whole chicken (around 1.2 - 1.5kg) you will need at least 1/2 to 3/4 cup of the citron tea mixture.
b) If you do not wish to pan-fry the chicken 1st, you can put everything into the preheat 180 degree oven and baked for about 30 minutes or so until the chicken is cook through.
c) You can use normal carrot or potato that is cut into big cubes to replace the baby carrot.

Sunday, 25 May 2008

Pan-fry Salmon & Apple Slices With Butter Sauce

Salmon is the common name for several species of Fish of the family Salmonidae. Several other fish in the family are called trout. Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D content.

Like many fruits, Apples contain Vitamin C as well as a host of other antioxidant compounds, which may reduce the risk of cancer by preventing DNA damage. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing re-absorption, and are bulky for their caloric content like most fruits and vegetables. So "An apple a day keeps the doctor away."

This was a very interesting dish that my lady boss was telling us during one of the chit chat session. So base on what she had describe, I came out my own version of Pan-fry Salmon & Apples Slices With Butter Sauce. Other than the main course, I also added some side dish like stir-fry honey peas & carrot with garlic serve with rice. Posted by Picasa

This is indeed a very nice and easy to prepare hearty food for the whole family to have fish, fruit, vegetables and rice in a dish. If you are interested on how does the apples taste wise with salmon and butter, you must try this dish and you will sure to love it just like what we do. Reyon loves this dish especially the butter apples and juicy salmon..........

Ingredients For Salmon & Apple (serves 2)
1 Piece of Salmon Fillet, about 300g
2 Medium Red Apples, cored and cut into wedges
1 Medium Onion, cut into thin slices
4 Slices of Ginger, thinly shredded
10g - 15g of Salted Butter
1/4 Wedge Of Lemon, optional

Methods:
1. Wash and pat dry the salmon fillet, sprinkle with some pepper(optional) then coat with some corn flour before pan-fry to get the crispy outer coating and seal the freshness and juicy texture of the fillet.
2. Heat up the pan with 10g of butter, you can add 1/2 teaspoon of cooking oil to prevent the butter from getting burn.
3. Saute the onion and ginger for about 30 seconds then add in the salmon fillet and pan-fry on low heat until it's cooked through to your preference. (I prefer it to be just done so that the meat will be juicy and outer layer is crispy and fragrant, when you see golden colour on the skin layer it should be done but then it also depend on the thickness of the fillet.)
4. When the salmon is done remove it from the pan, and if there is not much oil left, you can add in more butter then put in the apple wedges and stir-fry for about 3-5 minutes till it's tender.
5. Remove it and serve together with the fish fillet and lemon.

Notes:
a) You can replace the salmon with cod fish if you prefer.
b) When saute the onion and ginger with the salmon, when you see the onion and ginger is almost golden in colour, dish it up and set aside so that u can served it on top of the rice.
c) You can either peel off the skin of the apple or u can cook it with the skin on depend on your liking. For me, I used 1 with skin and the other one without.

Ingredients For The Side Dish
6 - 8 Honey Peas
1 Medium/Small Carrot, cut into 0.5cm thick slices
3 Cloves Of Garlic, remove the skin
1/2 Tablespoon Cooking Wine (hua tiao jiu)

Methods:
1. Prepare and wash the vegetables then heat up the pan with some oil and saute the garlic till fragrant.
2. Add in the carrot slices and fry for about 1 minute then add in the peas and continue to stir-fry for another 1 minutes.
3. Season it with some cooking wine and pinch of salt.

Tuesday, 8 August 2006

Pumpkin & Ricotta Cheese Pizza

Haha.. Another recipe using Ricotta Cheese..... You bet I love this Homemade Ricotta Cheese so much. It's really easy to make and taste great with all kinds of combination. This Pumpkin & Ricotta Pizza really taste something different from those usual cheese pizza. The texture of the crumb cheese is still visible after baking and it's taste just as good with those pizza filling, especially the sweet pumpkin.


Other than the Pumpkin Ricotta Pizza, I also made the ham, pineapple and Mozzarella Hawaiian pizza. This pizza base was abit different from what I had made before. This one is more thinner and with a very crispy crust.

Ingredients For Pizza Base:(makes 4 small pizza)
1 Teaspoon Active Dry Yeast
160ml(2/3 Cup) Warm Water
1 Teaspoon Of Sugar
270g(2 Cups) Plain Flour
Pinch Of Salt
1 Tablespoon Olive Oil

Methods:
1. Place the yeast, sugar and water in a bowl and set side until bubbles form.(about 5 - 10 minutes)
2. Add the flour, salt in a big mixing bowl, then slowly add in the yeast water and stir till water used up.
3. Next add in the olive oil and mix to form a dough and knead for about 10 minutes or until dough is smooth and elastic.
4. Place dough in a clean, oiled bowl, cover with cling wrap and allow to stand in a warm place for 30 minutes or until doubled in size.

Assemble:
Semolina For Dusting
1. Lay non-stick baking paper on the baking tray and dust evenly with some semolina(about half tablespoons).
2. Divide the pizza dough into 4 portion and roll out 2 – 3mm thick and place on the baking paper that dust with semolina.
3. Spread some base sauce and top with desire ingredients and bake in preheat 200 degree oven for about 15 minutes or till golden brown.

Notes:
I tried to use 200g Plain Flour and 70g Bread Flour instead of 270g plain flour from the original recipe.

Recipe from Donna Hay, Modern Classics 1Posted by Picasa

Monday, 17 July 2006

Baked Rosemary Chicken With Jam Apple

Saw this interesting modify French Cuisine from one of the Taiwan cookbook that I loan from the library. So I decided to use it for the Wedding Anniversary Dinner.... Although it might not be up to standard like those French Restaurant but it do taste good as a home-cooked dish and most important this is a one dish meal which is easy to prepare.


The original recipe only had baked apple and chicken but for ours, I added in baked baby potato, button mushroom and avocado salad. The taste of the chicken is very unique, tender and juice. While the baked apple with jam is a bit sweet towards dessert type where the melted assorted jam soaked into the apple... So yummy.....

Ingredients: (serves 2)
2 - 4 Apples(1 used 2 small green & 2 Gala red apples)
2 Chicken Maryland(drumstick with another portion of meat)
4 - 6 Tablespoons Assorted Jam(I use strawberry & blueberry jam)
30g Butter, soften or melted
8-10 Baby Potatoes, wash and peel of skin
6-8 Button Mushrooms, wash and peel of skin
1 Avocado, peel and cut into cubes
2 Tablespoons Yogurt
4-6 Cherry Tomatoes

Methods:
1. Wash, peel and lightly coated the baby potatoes with 1 Tablespoon Olive Oil and 1/2 Teaspoon dried Mixed Herbs and toss well. Set aside.
2. Wash, peel and core the apples then stuffed about 2 Tablespoons of jam into each apple and place on a baking dish.
3. Next brush the melted butter all around the apple and bake in a preheat 180 degree oven for 10 minutes together with the seasoned baby potatoes in another baking dish(for the baby use a larger baking dish and place the potatoes in one corner while leave some extra space for baking the chicken).
3. While baking the apples and potatoes, preheat a non-stick pan with some butter and olive oil, saute both side of the button mushrooms until fragrant.(around 30 sec on each side, you can brush extra melted butter on the mushroom when frying)
4. Remove the mushroom, add another 1/2 Tablespoons of olive oil, saute the chicken skin side down for 1 minutes, turn and saute the other side.(you can add in the garlic and rosemary from the seasoning to saute as well, as it will bring out more fragrant on the seasoning)
5. Next remove the chicken from the pan, arrange it on the same baking dish as the potatoes together with the button mushroom.
6. Brush drizzle the remaining marinade seasoning on the chicken then brush with some extra butter on the chicken, potatoes, mushroom and apples then continue to bake for another 15-20 minutes, until chicken is crispy on skin and potatoes are tender.

Seasoning:
3 Cloves Garlic, cut into slices
1 Tablespoon Light Soy Sauce
1 Tablespoon Brown Sugar
1 Teaspoon White Pepper
1 Teaspoon Five Spice Powder
1 Spig Of Rosemary

Methods:
1. Wash and trim the chicken, pat dry and marinate it with the above seasoning for about 2 hours or overnight in the fridge for better taste.(retain the seasoning sauce for baking the chicken later)

To Assemble:
1. Mix the avocado cubes with the yogurt(you can use plain or flavour yogurt) then set a portion on the place.
2. Removed the baked items from the oven, arrange them on the plate accordingly then top with some cherry tomatoes and serve.

Notes: You can use whole potato instead of baby potato or you can serve it with vegetables salad instead of baked apples. Posted by Picasa

Friday, 21 October 2005

Baked Seabass Fillet With Hazelnuts

I had always wanted to try out those real Italian Cuisine from the Italian Restaurant. But from what I know that price was pretty high compare to normal Asian cuisine due to their ingredients. Recently, I had borrow a few Italian Cookbooks from the regional library and this dish was the most simplest one that I can find which used a few command ingredients that was easy to get hold of. So tonight I decided to give it a try..... I took about 30 minutes to prepared the whole meal because I had already pre-cooked the rice earlier.


Ingredients: (serves 2)
2 Pieces Of Seabass fillet, about 360g
1/2 Teaspoon Salt
Pepper To Taste
70g Soft Butter
70g Bread Crumbs
50g Chopped Hazelnuts

Methods:
1. Season the fish fillets with salt and rub butter on top of it.
2. Next dust with bead crumbs and hazelnuts.
3. Preheat oven to 220 degree and bake the fillets for 8-10 minutes or until golden brown.
4. Serve fillet with rice and salad.

Side Dish
Ingredients:
10 Stalks Small Asparagus, cut into 5-6cm long
4 Strips of Bacon
Plain or Cream Rice

Methods:
1. Blanch the asparagus in hot water for 1-2 minutes then rinse with cold water.
2. Slightly pan-fry the bacon for 1 minutes then wrap the asparagus with it. Posted by Picasa

Saturday, 8 October 2005

Turkey Wrap & Salmon Delight

These few weeks I had already run out of dinner ideas. Although I had a lot of recipe books at home but sometime I am just too LAZY or TIRED to whip up a meal. So yesterday night, I decided to turn Breakfast idea into Dinner. So our Friday night dinner was Turkey Wrap and Smoke Salmon with Scramble Eggs........


Ingredients For Salmon Delight: (serves 2)
4 Medium Eggs, lightly beaten
1/2 cup Thickened Cream
2 Tablespoons Chopped Chives
2 Tablespoons Chopped Parsley
Salt & Pepper
40g Butter
4 Slices Crusty Bread or Baguette
50g Sliced Smoked Salmon

Methods:
1. Place eggs, cream, chives, parsley, salt and pepper into a bowl. Beat lightly with a fork until almost smooth.
2. Melt butter in a frying pan.
3. Pour egg mixtures into frying pan.
4. Over a medium-high heat, gently stir eggs until almost set.
5. Remove from heat, toast bread until golden, top with scrambled eggs and curls of smoked salmon. Posted by Picasa

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