tag:blogger.com,1999:blog-52048100896685017662024-03-14T01:20:02.675-07:00I Am No Food Critic...but...a simple Foodie's blog about the food he makes and the food he eats that someone else has made...and he has had to pay them for it...ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-5204810089668501766.post-57843497988414712502013-08-17T03:33:00.000-07:002013-08-17T03:33:23.783-07:00Burek...my continental childhood favourite<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-y6cjopqmN-U/Ug9QvD_AHaI/AAAAAAAAEbI/0KCex5kTaMM/s1600/IMAG0415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-y6cjopqmN-U/Ug9QvD_AHaI/AAAAAAAAEbI/0KCex5kTaMM/s640/IMAG0415.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When I was young my family lived in the very continental Melbourne suburb of Yarraville. By continental I mean that there were many European food sellers that had opened up shop in the town’s main shopping strip. There was a small Greek sweet shop – this was where I got to experience “death by sugar syrup” for the first time in the various baklava and sugary pastries. A short stroll down was a “continental” bakery where Vienna bread and baguettes were always so soft and delicious when paired with some Polish sausage from the butchers. One of my favourite Yarraville delicacies would have to be from another café style bakery near the station. I sadly cannot even remember their country of origin, but I suspect it was Croatian or Macedonian based on their preparation of the best Burek I had tasted - by the age of 10 anyways! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">There was always something about the crispy filo pastry up top that just gave way when you bit into them and then you were on to the next layer which would be soft pastry dotted with spiced mince. It all ends with the pastry base which once again was crunchy and buttery, leaving shards of golden pastry all over the place. Satisfaction was always painted on the faces of anyone who ate these delectable delights and appreciation was always represented by the mess of pastry crumbs on your cheeks and on the front of your clothes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I don’t live near Yarraville anymore and on a recent drive through the main street, I am certain the café bakery is no longer there. I have located a delicatessen in my area that does fresh hot Burek and I try to get in early on a Saturday to pick up my smallgoods and cheeses and secure myself a slice of their Burek. I have to admit that theirs is not as special as the Yarraville one from so many years ago but without much choice of Burek alernatives, I cannot complain. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I was most disappointed one morning when I was at the delicatessen and was told they were out of Burek and wouldn’t have any until the following week. It had been a while between Bureks and I definitely had a hankering. There was only one place nearby where I could guarantee some Burek – my kitchen! So with filo pastry, butter and minced meat in tow, I headed home to try my hand at a childhood favourite.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 packet x Filo Pastry</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300g x Lamb mince</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250g x Butter, melted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tbsp x Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x Onion, finely diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 clove x Garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tsp x Allspice powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tsp x Paprika (Sweet or Hot. You choose!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">¼tsp x Cinnamon powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">½tsp x Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tsp x Nigella seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To prepare the mince mixture heat the olive oil in a frypan and add the onion cooking until soft</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the lamb mince and fry gently stirring to ensure there is no more pink</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now add the garlic and powdered spices folding through to combine all the ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn the heat up a little and cook the mince to a nice dark brown, adjust seasoning if required, remove from heat and allow to cool completely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 180 degrees</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prepare the filo by placing the entire packet’s contents between two damp kitchen towels</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Use a metal pie dish or deep oven pan and butter the base and sides generously </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place a sheet of filo pastry inside the pan tucking the excess evenly around</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Use a pastry brush to paint the pastry with a splash of melted butter then add another layer of pastry</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Repeat until you have used seven sheets of pastry then add half of the cooled mince mixture in one even layer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Repeat the seven pastry sheet process followed by a layer of the remaining mince mixture</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Finish with another seven layers of the pastry </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Paint a generous splash of butter onto the top filo pastry layer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle the nigella seeds over the melted butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the pan into the freezer for 15 minutes then remove and cut into the desired serving slices</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Do not cut all the way through to the bottom of the pastry, you need only go two thirds of the way</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the pan into the preheated oven and cook for 40 minutes keeping an eye on the top layer to ensure that it does not burn. You may cover with baking paper if it is browning too much</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Once ready, slice the Burek into the preformed pieces and serve </span><br />
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<a href="http://4.bp.blogspot.com/-qwy1Rprjz7k/Ug9QOpirtHI/AAAAAAAAEbA/-vXVibg5S1s/s1600/IMAG0414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://4.bp.blogspot.com/-qwy1Rprjz7k/Ug9QOpirtHI/AAAAAAAAEbA/-vXVibg5S1s/s640/IMAG0414.JPG" width="640" /></a></div>
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ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com4tag:blogger.com,1999:blog-5204810089668501766.post-25612765151620031432013-08-16T23:56:00.000-07:002013-08-16T23:56:02.919-07:00Easy Chicken Paella<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CdiJBpmTqYs/Ug8b7T6Sg-I/AAAAAAAAEaU/t1mf9yEU62U/s1600/IMAG0536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="http://4.bp.blogspot.com/-CdiJBpmTqYs/Ug8b7T6Sg-I/AAAAAAAAEaU/t1mf9yEU62U/s640/IMAG0536.JPG" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Where have I been? Don’t ask! In A nutshell – clearly not blogging! Life in 2013 has gotten faster paced. It is almost as if someone decided to light a rocket somewhere in backside of March and before you have time to scratch – it’s August! Which means that the year is almost coming to an end and it’ll be 2014 before we know it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">So to stay faithful to the blog I thought I would log in some hours of serous blogging and if I can commit to one or two new posts every week, I may have a reasonably sized 2013 volume. I thought I might start off with some easy recipes that I have been plating up for the family and occasional friends. You will have to excuse the photography (or lack of) in some of these posts because I have had to rely on the phone camera. </span><br />
<a href="http://1.bp.blogspot.com/-6sX5lQtzFz4/Ug8b7XUbNbI/AAAAAAAAEaQ/utCGZ95wvxM/s1600/IMAG0537.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-6sX5lQtzFz4/Ug8b7XUbNbI/AAAAAAAAEaQ/utCGZ95wvxM/s320/IMAG0537.JPG" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">I have a blogged a recipe for paella previously but felt the need to do it again, differently this time. So this recipe steers slightly away from the traditional Spanish one but rest assured it is somewhat still true to the original (at least in the taste department). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Most people might be a little deterred from going anywhere near a paella and strictly reserve the experience to market stalls where they are charged an exorbitant price for a plate of yellow goopy rice with one or two bits of seafood and a piece of chicken. The food theatrics seem to justify the price tag as everyone is in awe of the big paella plate on the huge gas ring in the middle of the walkway, cooking up a serve that could feed a small village. Don’t get me wrong, I am definitely one for a food show but the end result must be as worthy as the prelude. Far too many times, I have been left rather disappointed at the flavourless plate of paella that whilst being visually appealing from its preparation to its plating – it misses the all-important mark – taste! </span><br />
<a href="http://4.bp.blogspot.com/-RBp6bCXgKS4/Ug8cSJtBxLI/AAAAAAAAEaw/pz-JTCo7PPs/s1600/IMAG0538.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-RBp6bCXgKS4/Ug8cSJtBxLI/AAAAAAAAEaw/pz-JTCo7PPs/s320/IMAG0538.JPG" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">Here is the easiest paella recipe I could conjure up. Forget about special bomba rice, saffron and chorizo. Sometimes you don’t have these things just lying around at home. This simple recipe delivers on taste and ease by using ingredients that are quite easily sourced. You can make your own stock (which I highly recommend – see recipe) or you could buy 1½ litres of the ready-made liquid kind and have it boiling ready to use. I like to precook the chicken so that there are no pink bits when I bite into a piece. It usually takes the same time as the stock does to brew. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>For the stock</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 sticks x Celery</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 x Onions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 x Carrots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cloves x Garlic, bruised</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2lt x Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>For the chicken </b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2kg x Chicken wings, separated into three segments – wingettes, drumettes and wingtips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cloves x Garlic, crushed to a paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sprig x Thyme and Rosemary </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">½ tbsp x Smoked Paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>For the rice</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500g x Medium Grain Rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x Onion, finely diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cloves x Garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 x Tomatoes, diced finely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 x Capsicum, cut into strips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tsp x Turmeric powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup x Peas (frozen is fine)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place all stock ingredients into a large stock pot along with the chicken wingtips and bring to the boil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Skim any impurities that rise to the top and lower the heat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cover and allow to cook for 1-2 hours then drain and reserve the clear stock liquid</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the chicken, place wingettes and drummettes in a ceramic or glass baking dish and rub through the remaining ingredients massaging the flavour into the wings</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cover and allow to marinate for up to an hour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place covered dish into a 200 degree oven and bake for up to an hour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn the pieces over halfway through</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove chicken from the dish and reserve any cooking juices</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To start the paella place a large frypan (or paella pan) on the stove top and make sure your stock is boiling</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat a tablespoon of olive oil and then cook the onion until soft</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the garlic, stir for a few seconds then add the tomato and cook for a further 3 minutes </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now place capsicum and the rice and fry for another 2 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">At this point, add a couple of tablespoons of the cooking juices from the chicken</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour in a cup of stock and stir through to deglaze the pan</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When most of the stock has been absorbed, gradually add in another 3 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now sprinkle in the turmeric powder and stir through evenly</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Check the seasoning and add salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour in the peas stir gently and put the spoon away as you won’t be stirring anymore </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Arrange two thirds of the chicken pieces around the pan evenly pressing down so that they are submerged in the cooking liquid</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add extra stock if needed. The liquid should be covering all the rice and some of the chicken too you may add more of the cooking juices now as well</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bring the dish to the boil then reduce the heat to a low and allow to simmer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Paella is ready when the rice is done, depending on the size of your pan this can take 30 to 45 minutes. Taste as you go to check the doneness of the rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When done sprinkle a dash of smoked paprika and top up with more chicken</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve hot with a wedge of lime</span><br />
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<a href="http://4.bp.blogspot.com/-l8V7uLJZaqg/Ug8b6IMMdJI/AAAAAAAAEaI/Ve9iprzy_Io/s1600/IMAG0535.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="http://4.bp.blogspot.com/-l8V7uLJZaqg/Ug8b6IMMdJI/AAAAAAAAEaI/Ve9iprzy_Io/s640/IMAG0535.JPG" width="640" /></a></div>
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<blockquote class="tr_bq">
<a href="http://4.bp.blogspot.com/-5Jw9UXt9gJk/Ug8cI5NHhYI/AAAAAAAAEao/eNqaN94XnAE/s1600/IMAG0539.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-5Jw9UXt9gJk/Ug8cI5NHhYI/AAAAAAAAEao/eNqaN94XnAE/s320/IMAG0539.JPG" width="191" /></a><span style="font-family: Trebuchet MS, sans-serif;"><i>"The paella will be a very exciting bright yellow thanks to the turmeric and all the flavours of the chicken and other aromatics should come through the rice. Paella definitely is a very visually exciting dish and when I served this up to the adults who stuck around at my son’s 8th birthday party, they were most impressed – I think some of them thought they were going to be subjected to regular 8th birthday party junk food along with the kids – not in my house!"</i></span></blockquote>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>"And how do you know when you have done a good paella? The pan should look like this" >>>>>>>>>>>>>>>>></i> </span></blockquote>
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ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com2tag:blogger.com,1999:blog-5204810089668501766.post-67840665237141266332013-05-27T09:54:00.001-07:002013-05-27T09:54:24.799-07:00Red Lentil Dal with Curry leaves<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gFvmdT5HJhY/UaN6ttM92eI/AAAAAAAAEYI/j2GZCpIzd5E/s1600/IMG_0468.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="414" src="http://1.bp.blogspot.com/-gFvmdT5HJhY/UaN6ttM92eI/AAAAAAAAEYI/j2GZCpIzd5E/s640/IMG_0468.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here's my ultimate favourite dal recipe, and being the one that I have served up to a group of twenty or so attendees at a lunch gathering at work, it has definitely been given the thumbs up. Once again, as with most of my Indian vegetarian dishes, simplicity is at this recipe's core. From start to finish you should be able to whip up this dal in under 30 minutes and have a delicious dinner ready in no time. And given that it is winter at the moment, nothing is quite as satisfying than this warm bowl of nutritional goodness to warm you up on the inside.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250g x Red Lentils, washed and drained</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.25 litre x Water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 x Onion, chopped coarsely</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 x dried Red Chilli</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Turmeric</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 can x Tomato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp x Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Garlic, crushed (about 3 cloves)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Ginger, grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Cumin powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Vegetable oil (or Ghee)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Black mustard seed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 sprigs x Curry leaves, picked</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tip the washed lentils and water into a large saucepan</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place onto the stove on high heat and add the onion, chilli, turmeric, tomato and salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bring to a gentle boil, removing any froth that rises to the top</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Combine the garlic, ginger, cumin and mustard seed in a small bowl</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When the lentils have softened remove the chilli and discard, </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now reduce the heat to a low simmer </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Use a stick blender to process the dal into a coarse and runny paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a separate frying pan heat the oil or ghee and add the curry leaves carefully</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Follow quickly with the garlic and ginger mixture</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stir gently for a minute or two or until the mixture is browned slightly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tip the mixture and oil straight into the dal, stirring well to combine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Taste for salt, adjusting more if desired</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Allow to simmer for 10-15 minutes then remove from heat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dal will thicken slightly on standing</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with flatbreads or rice add extra red or green chlli if desired</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Can be stored in a freezer for up to a month </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span></div>
ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.comtag:blogger.com,1999:blog-5204810089668501766.post-46067322618887634972013-05-27T09:16:00.000-07:002013-05-27T09:16:32.038-07:00Aloo Bhaji - Spicy Potato Curry <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HWyUV1D6wSE/UaNkSmC8QsI/AAAAAAAAEXk/p407XVXjFSs/s1600/IMG_1414.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-HWyUV1D6wSE/UaNkSmC8QsI/AAAAAAAAEXk/p407XVXjFSs/s640/IMG_1414.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is by far one of the easiest and tastiest dishes that comes from the most simple ingredients. Aloo bhaji or simply a dry potato curry is another one of those Indian favourites found at many snack vendors. This is my wife's recipe which gets made quite regularly as it goes well as an accompainment dish with most basic Indian meals. Strange as it may seem, this dish actually enjoyed at breakfast time with some of my favourite style of deep fried Indian breads - the Puri or Luchi as my mother-in-law calls it. The light and crispy puri goes perfectly with this spicy potato melange that is a perfect pick-me-up kind of breakfast, if you know what I mean!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now, while the ingredients list for this dish is quite short, don't be fooled as it does pack a punch of flavour. It is extremely easy to prepare, being a breakfast dish and the most tedious part is cutting the potato into fine matchstick lengths so that they cook evenly, and above all quickly. </span></div>
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<a href="http://4.bp.blogspot.com/-l4J65f-01v8/UaNkA4yYdvI/AAAAAAAAEW8/dw90lOHRXRc/s1600/IMG_1381.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-l4J65f-01v8/UaNkA4yYdvI/AAAAAAAAEW8/dw90lOHRXRc/s640/IMG_1381.jpg" width="640" /></span></a><b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5-6 medium size x Potatoes, washed and sliced into thin batons with the skin on</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Vegetable oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 x Onions, sliced thinly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 x Red or green chillies (less if you want to keep the hotness down)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Turmeric</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 scant tsp x Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Small cup of water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves to garnish (optional)</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Slice the potato finely and place in a bowl of water to prevent them from oxydising and turning black</span></div>
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<a href="http://4.bp.blogspot.com/-OPb1s60sois/UaNkDR1bkUI/AAAAAAAAEXE/EL0omfdZW6w/s1600/IMG_1385.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="336" src="http://4.bp.blogspot.com/-OPb1s60sois/UaNkDR1bkUI/AAAAAAAAEXE/EL0omfdZW6w/s640/IMG_1385.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place a large frying pan or wok on medium heat with the oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the onion and chilli and fry gently for a few minutes until the onions are softened and browned</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Drain the potato and pat dry with kitchen towel then add to the pan </span></div>
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<a href="http://2.bp.blogspot.com/-MXgyLIejm_I/UaNkRkH7FtI/AAAAAAAAEXc/gYNKfI0oQjw/s1600/IMG_1397.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-MXgyLIejm_I/UaNkRkH7FtI/AAAAAAAAEXc/gYNKfI0oQjw/s640/IMG_1397.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Quickly add the spice powders and use a rubber spatula or spoon to combine the spices with the potato</span></div>
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<a href="http://4.bp.blogspot.com/-LfxtvT8Djp8/UaNkF_j3ZSI/AAAAAAAAEXM/DUmul-5Iz4I/s1600/IMG_1401.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-LfxtvT8Djp8/UaNkF_j3ZSI/AAAAAAAAEXM/DUmul-5Iz4I/s640/IMG_1401.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Be very gentle with the potato as you want it to maintain the long thin batons as best as possible</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Pour in a little water and mix through gently</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">As this is a dry dish you do not need a gravy but still want to ensure there is enough moisture so the potato does not catch or burn at the bottom of the pan </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lower the heat and place a lid on the pan and allow it to cook for 2-3 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The steam from the dish will cook the potato very quickly, keep stirring occasionally so that it does not stick </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Test a few strands of potato to check if they are done </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove from heat and serve with a garnish of fresh corainder leaves </span><br />
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<a href="http://1.bp.blogspot.com/-HWyUV1D6wSE/UaNkSmC8QsI/AAAAAAAAEXk/p407XVXjFSs/s1600/IMG_1414.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-HWyUV1D6wSE/UaNkSmC8QsI/AAAAAAAAEXk/p407XVXjFSs/s640/IMG_1414.jpg" width="640" /></span></a></div>
<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.comtag:blogger.com,1999:blog-5204810089668501766.post-2468331525496335462013-05-07T22:54:00.000-07:002013-05-08T05:31:12.542-07:00Curried Chick Pea and Potato - around 70 cents a serve!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Sb2S0CVyNFk/UYpFERsrk4I/AAAAAAAAEV8/Z-fVRs6gSN4/s1600/Wednesday+lunch+LBTL+(2)-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-Sb2S0CVyNFk/UYpFERsrk4I/AAAAAAAAEV8/Z-fVRs6gSN4/s640/Wednesday+lunch+LBTL+(2)-2.jpg" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">It’s time to put up one of the easiest dishes that I know
and love - Curried chick pea with potato
is one of many snack dishes from India that fall under the collective name of “chaat”
(pronounced chart). I cooked it up as
part of a lunch meal for 5 during my week-long challenge to </span><a href="https://www.livebelowtheline.com.au/me/neil_graham" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Live Below the Line</a><span style="font-family: 'Trebuchet MS', sans-serif;">. A group of my colleagues and I got together to
cook for each other while sticking to a budget of eating for no more than $2 a day - that's all meals and snacks - all day! It's towards a good cause to raise money for people in extreme
poverty in countries like Cambodia and Papua New Guinea. The money will help fund education and skills training to break the cycle of poverty in such countries. Check out my page on the </span><a href="https://www.livebelowtheline.com.au/me/neil_graham" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Live Below the Line website</a><span style="font-family: 'Trebuchet MS', sans-serif;"> for all the details of this worthwhile charity and also to see how our team went each day. Feel free to </span><a href="https://www.livebelowtheline.com.au/me/neil_graham" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">donate</a><span style="font-family: 'Trebuchet MS', sans-serif;"> generously as the site will be
accepting donations until July 31</span><sup style="font-family: 'Trebuchet MS', sans-serif;">st</sup><span style="font-family: 'Trebuchet MS', sans-serif;"> 2013.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">No more chatting, now back to the “chaat-ing”. This dish was very inexpensive to say the
least and has a surprisingly good kick of flavour too. The dish costs just $3.06c – so that is
a microscopic 61 cents per serve add 10 cents worth of flatbreads - and our bellies are nourished and filled thoroughly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I have
given the costs that incurred against the ingredients in the list that
follows. Try it, you won’t be
disappointed – if anything, this dish is proof that we can cook up some really
inexpensive meals, that don’t break the budget, and can still be nutritious and
sustaining. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients, to serve 5</b><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Canola oil = 0.06c <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 x medium Potatoes = 0.40c</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cans x Chick Peas, washed and drained (You can choose to
use the dried ones but for the sake of time I have used the canned ones) = $1.79c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 x onions, sliced = 3 x 0.5c (I got these at 60c for a kilo
– so really cheap!)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 x Garlic cloves, crushed = 0.10c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 inch x Ginger. grated = 0.10c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp x Tomato paste = 0.12c <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Coriander powder = 0.08c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Cumin powder = 0.08c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Turmeric powder = 0.04c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp x Chilli powder = 0.01c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Salt = 0.04c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Fresh chillies, deseeded and chopped = 0.02c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Coriander leaves chopped = 0.25c<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water as required.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">TOTAL curry cost = $3.06 <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We ate these with home-made flatbreads which costed 0.50c
for 500g of Wholemeal flour<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">TOTAL Meal = $3.56c<o:p></o:p></span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Directions</b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place 1 tbsp of the oil into a heavy pan and heat on medium</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the sliced onions and fry for 5 minutes until soft </span></div>
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-oWmIPAGMesk/UYna9Dg2nYI/AAAAAAAAEUs/P_xU-oyM-68/s640/IMG_1473.jpg" width="640" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Place enough water to cover the potatoes into a saucepan and boil until potatoes are done</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When cooled, peel and chop potatoes into rough cubes, reserve for later</span><br />
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-dE6rMeYyeQ8/UYnbD2mUo3I/AAAAAAAAEU0/r1e8wbr5OK4/s640/IMG_1475.jpg" width="640" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Once onions are softened, add in the garlic, ginger and tomato paste and fry for 3 minutes, stirring constantly </span><br />
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-afLZFVGW_MQ/UYnbNNTZjAI/AAAAAAAAEU8/aUAeNUwikT4/s640/IMG_1482.jpg" width="640" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Place the cooked down mixture into a blender and allow to cool slightly</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Process to a thick smooth paste - this is the curry paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Clean out and dry the pan then return to the heat with the remaining tablespoon of oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the dry spices and chick peas stirring well to combine</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-v3eY-9uHBXs/UYnbRH1SvNI/AAAAAAAAEVE/4x5YKf5W6Q4/s640/IMG_1489.jpg" width="640" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Now add in the curry paste and a little water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir through to completely coat the chick peas </span><br />
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CIjix53VOTA/UYnbaCBtQjI/AAAAAAAAEVM/rqGiKf1UBsU/s640/IMG_1492.jpg" width="640" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Add in the cooked potatoes from earlier</span><br />
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-sv9TrUFDDa0/UYnbetRYDzI/AAAAAAAAEVU/WGZ0oPeERw4/s640/IMG_1495.jpg" width="640" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Stir through and allow to simmer on low heat for about 10 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add extra water as required to ensure that a thick gravy remains</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Do not let the curry dry out</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To serve place the curry into a bowl and garnish with chopped chilli and coriander</span><br />
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</div>
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<a href="http://2.bp.blogspot.com/-mIXmg7dLrfQ/UYpEzGdMbwI/AAAAAAAAEV0/Vtk6ILXHT1w/s1600/IMAG0068-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="http://2.bp.blogspot.com/-mIXmg7dLrfQ/UYpEzGdMbwI/AAAAAAAAEV0/Vtk6ILXHT1w/s640/IMAG0068-2.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
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<span style="font-family: Trebuchet MS, sans-serif;">In India this dish is usually enjoyed with deep fried "purees" which are basically made up from plain flour mixed water into a dough then rolled flat and finally fried nice and crispy.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the more frugal (as this week has been for us) I highly recommend flatbreads or "chaapatis" with this dish as they go together perfectly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients and directions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take 500g of wholemeal flour (atta) and combine with boiling water into a workable dough - use a wooden spoon to do this</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Knead the dough into a 25 equal balls</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Use a rolling pin to roll these out to as flat as possible - thin but not see through</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat a heavy frypan (unless you have an Indian "tawa" as in my pic) on medium to high heat </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cook the flatbreads for a minute on each side but do not allow to burn</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Eat them fresh with any curries or dahl dishes </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">They are light and delicious and at 50 cents for the entire batch - a very cheap alternative to regular carbohydrate accompaniments - especially the ones that cost so much from a Indian restaurant! </span></div>
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<a href="http://1.bp.blogspot.com/-puOl0Z94LOY/UYndRrjKwpI/AAAAAAAAEVc/0TAJv8ZIUOg/s1600/IMG_1496.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-puOl0Z94LOY/UYndRrjKwpI/AAAAAAAAEVc/0TAJv8ZIUOg/s640/IMG_1496.jpg" width="640" /></a></div>
ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-26186095400316020282013-04-17T07:19:00.000-07:002013-04-17T07:19:16.644-07:00Korean Style Fried Chicken...just add beer!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc2QU2c7GAg3GTNh0TBRJ9my-W53uZtNcxpnchNIaAQafv0asj_GC16vtqV92A3vUQ7oWF6g3cbraTgA29FomhNWgB_MKJDCetptwKA6k2SiMYhgK97d6QxhbYaT4F46-ZWhVjjAB5MvJ/s1600/IMG_1255.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc2QU2c7GAg3GTNh0TBRJ9my-W53uZtNcxpnchNIaAQafv0asj_GC16vtqV92A3vUQ7oWF6g3cbraTgA29FomhNWgB_MKJDCetptwKA6k2SiMYhgK97d6QxhbYaT4F46-ZWhVjjAB5MvJ/s640/IMG_1255.jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;">Now anyone who knows me well enough knows that "I love me some fried chicken". But not just any fried chicken will do, I'm afraid. Some time back I made the fortunate discovery of Gami Chicken & Beer - a little restaurant not far from the office that fast became "the place" to have our team gatherings. What could be better than Korean Fried Chicken and beer? Gami was definitely an instant hit, and still is by many folk who have succumbed to deep fried goodness bathed in sweet chilli sauce. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">So it was high time to try and replicate Korean fried chicken at home, as I have done before with so many other dishes. Surprisingly, my home-made rendition, more than suffices and could actually pass for the real thing - it's all in the sauce. This is definitely not the traditional Korean recipe and it's not to be confused with the colonel's concoction as it has nowhere near 11 herbs and spices - believe me it doesn't need it! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients - serves 2</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 x Chicken thigh fillets, boneless, cut into 2 inch pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 scant tsp x salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 scant tsp x chilli powder (use the Japenese kind if you can get it)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x lemongrass powder (optional but so flavoursome)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-3 tbsp x Korean flour (substitute for cornflour if unavailable)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>For the chilli sauce</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp x Kouchujang chilli paste (Korea's finest) - definitely a must have</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 clove x Garlic, crushed </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 scant tsp x Sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water, to dilute</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the salt, chilli and lemongrass powders in a large mixing bowl</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the chicken and sesame oil and mix to combine ingredients</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Allow to marinate in the fridge for at least 2 hours</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dust in the Korean flour and mix through ensuring the chicken pieces are well coated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add a little more flour if necessary</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat a wok with enough oil to deep fry</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fry the chicken in batches until the pieces are golden brown and crispy</span><br />
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<a href="http://1.bp.blogspot.com/-HlO6OXfG6NQ/UW6qHRIWDlI/AAAAAAAAETk/tP5kW8uKEtk/s1600/IMG_1249.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-HlO6OXfG6NQ/UW6qHRIWDlI/AAAAAAAAETk/tP5kW8uKEtk/s640/IMG_1249.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">To prepare the sauce thoroughly combine ingredients in a bowl </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If sauce is too thick, stir through a little water until a slightly runny texture is achieved</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drizzle the sauce generously over the fried chicken pieces and serve hot!</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-J50KnEersJk/UW6qvHKYXII/AAAAAAAAETw/rIBX8j2_q0g/s1600/IMG_1254.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-J50KnEersJk/UW6qvHKYXII/AAAAAAAAETw/rIBX8j2_q0g/s640/IMG_1254.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Verdana, sans-serif;">Did I mention fried chicken goes great with beer?</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-M5LKqiuLh_Y/UW6riNWoWII/AAAAAAAAEUA/6yK2U7Q7GUQ/s1600/IMG_1253.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-M5LKqiuLh_Y/UW6riNWoWII/AAAAAAAAEUA/6yK2U7Q7GUQ/s640/IMG_1253.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Verdana, sans-serif;">You can stop drooling now!</span></b></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com1tag:blogger.com,1999:blog-5204810089668501766.post-12771342345371735832013-02-06T21:10:00.000-08:002013-02-06T21:10:50.626-08:002013... Starts with Khao Soi Gei<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-C0zPzS7ml5w/URENddUhxjI/AAAAAAAAER8/D75QMP5gR1I/s1600/IMG_8733.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-C0zPzS7ml5w/URENddUhxjI/AAAAAAAAER8/D75QMP5gR1I/s640/IMG_8733.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Back again for another year and I tried sneaking in a blog post just before January came to an end but couldn't. So February it is and the year is flying already. Last year finished up with a bang and turkeys and fruit mince pies are a faded memory along with any holiday time off, that I had. Yes indeed, it was back to work with all systems go on a most busy start to the year. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">As previously mentioned, I moved house in December last year and have been equally busy at home settling in. The kitchen has had a workout over the last few weeks and rightfully so, as we customised it to be a highlight of our house and essentially-my world. 2012 was farewelled with a cracker of a feast of TexMex delights that definitely impressed. And if chowing down on Nachos at 4am to cure the alcohol induced hunger pangs is anything to go by, then I say it was a feast well deserved. </span><br />
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<a href="http://2.bp.blogspot.com/-NyCbAbazmig/UREQli1Y2fI/AAAAAAAAESs/71Nbl4fWEDg/s1600/IMG_8912.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-NyCbAbazmig/UREQli1Y2fI/AAAAAAAAESs/71Nbl4fWEDg/s640/IMG_8912.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"> But on to a recipe and one that has been a long time coming - Khao Soi Gai. I made this on my birthday last year alongside my mum's Burmese/Anglo Indian style Pantay Khao Soi and although the votes were very close, I'm pretty sure that my mum's dish won the battle. To be fair, she has been making it for many years now and is only allowed to do so on my birthday - so perfection is a prerequisite. This version is my own take on this Thai style spicy curry noodle soup that just sings with flavour in a balanced harmony of heat, sweet, sour and salt. This dish is very reminiscent of a good curry laksa and I love the flavour combination of curry powder and red curry paste that sets it apart from the well known northern Thai curries. I think I have employed as many cheats into this recipe to make it a quick and easy dinner dish using chicken breast, which cooks fast and also ready made Thai Red Curry paste (of course you could make your own!). The garnish could also be a myriad of other ingredients from pickled cabbage to fresh red onions and more. I have kept it really simple with ready made fried noodles and shallots and humble spring onions and chillies for colour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b> <br />2 large x Chicken breast pieces, marinated for 30 mins in a tbsp of Thai Red Curry paste
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Malay curry powder<br />
4 heaped tbsp x Thai Red Curry paste<br />
1 inch piece x Ginger, sliced thinly <br />
1 quill x Cinnamon </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 sprigs x Curry Leaves, picked<br />
200 ml x Coconut Cream <br />400 ml x Coconut Milk <br />
2 cups x Water<br />
1-2 tsp x Fish Sauce <br />
2 tbsp x Palm Sugar<br />
2-3 x Red Chilli, sliced finely <br />
Lime juice to taste <br />
Vegetables of your choice. I used:<br />
250g x Eggplant, sliced<br />
100g x Green beans, topped and tailed <br />
2 x Baby Bok Choy, washed and segmented <br />
For the garnish:<br />
2 x Spring Onions, sliced finely <br />
Fried shallots <br />
200g x Crispy fried noodles, available from most Asian groceries <br />
Extra Red <u>C</u>hilli <br />
To serve:<br />
250g x Rice or Egg noodles, cooked</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Directions</b><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place a large wok on medium heat and dust in the curry powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Toast the curry powder for a few seconds until it starts to darken and become fragrant</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir in the curry paste followed by the ginger, cinnamon and curry leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now add the coconut cream and combine well to form a thick sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour in the water plus half of the coconut milk and stir to combine, then bring to the boil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a separate pan heat a little oil and pan fry the chicken breasts turning every 2 minutes until cooked through</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove the cooked chicken from the pan and rest on a chopping board</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Back in the wok add the vegetables that you have chosen in two minute intervals, starting with the hardest to softest (i.e. Eggplant, Beans then Bok choy) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When the veg has cooked through add the fish sauce, palm sugar, chillies and some lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir gently and taste for a good balance of salt - sweet – hot and sour flavours – add more seasoning to taste, as required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the rest of the coconut milk and stir through gently</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Slice the rested chicken breasts into ½ cm slices and add to the wok</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-OQpF0NEU2zw/UREN0Q3s1QI/AAAAAAAAESM/XfDwnpxoBV4/s1600/IMG_8731.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-OQpF0NEU2zw/UREN0Q3s1QI/AAAAAAAAESM/XfDwnpxoBV4/s640/IMG_8731.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">To serve, place a generous serve of cooked noodles in a deep bowl and ladle in the soup with the veg and chicken</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now garnish with spring onions, fried shallots and a big heap of crispy fried noodles</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add some extra sliced chilli for colour and heat and serve</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://3.bp.blogspot.com/-4JWZED3krLc/UREN4YaXWKI/AAAAAAAAESc/9OxpJt3ubMs/s1600/IMG_8738.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4JWZED3krLc/UREN4YaXWKI/AAAAAAAAESc/9OxpJt3ubMs/s640/IMG_8738.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-40335676683459431742013-01-15T23:58:00.000-08:002013-08-17T00:01:21.897-07:00Garam Masala - essential Indian mix<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b><br />
4 tbsps coriander seeds <br />
1 tbsp cumin seeds <br />
1 tbsp black peppercorns <br />
1 ½ tsps black cumin seeds (shahjeera) <br />
1 ½ tsps dry ginger <br />
¾ tsp black cardamom (3-4 large pods approx) <br />
¾ tsp cloves <br />
¾ tsp cinnamon (2 X 1” pieces) <br />
¾ tsp crushed bay leaves<br />
<b>Directions </b><br />
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn off the heat and allow them to cool. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.</span>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-56157973535649132622013-01-15T00:19:00.000-08:002013-08-17T00:19:42.152-07:00Baharat - Middle Eastern spice mix<span style="font-family: Trebuchet MS, sans-serif;">Baharat translates to “spices” in Arabic and can be purchased from Middle Eastern grocers. For the Westerners it is packaged as the product Baharat spice which literally translates to “Spices Spice”. Baharat can also be used to flavour burger patties or even as a rub on lamb chops before they are grilled or barbecued. I have used it as a marinade for chicken wings addeded to a little bit of oil garlic and wine</span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /><b>Ingredients</b><br />2 tbsp x Black peppercorns<br />2 tbsp x Cumin seeds<br />1 tbsp x Coriander<br />1 tbsp x Cloves<br />½ tsp x Cardamom seeds, ground<br />1 stick x Cinnamon<br />2 tbsp x Sweet Paprika<br />1 tsp x Nutmeg powder<br /><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b><br />Place all whole spices into a spice grinder or mortar and pestle and grind to a fine powder then mix in the paprika and nutmeg<br />Store in an airtight jar</span><br /></div>
ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-89083057091097236522013-01-15T00:09:00.000-08:002013-08-17T00:10:22.509-07:00Ras el Hanout - Moroccan speciality <span style="font-family: Trebuchet MS, sans-serif;">Ras El Hanout translates loosely from Arabic to "top of the shop". When the aroma of this combination of spices hits your nose you will know why. It has a mellow yet rich fragrance and when added to food it infuses sweetness from the cinnamon and nutmeg and still a good amount of pungency from the cumin and coriander. Ras El Hanout is one of my favourite spices to use and adding it to meatballs or lamb chops before you barbecue them imparts flavour galore. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b><br />
1½ tsp black peppercorns <br />
1 tsp ground ginger <br />
1 tsp cumin seeds <br />
1 tsp coriander seeds <br />
1 tsp ground cinnamon <br />
¼ tsp ground nutmeg <br />
¼ tsp cardamom <u>seeds</u> <br />
¼ tsp hot paprika <br />
4 whole cloves <br />
¼ tsp ground turmeric <br />
¼ tsp sea salt <br />
¼ tsp ground allspice<br /><b><br />
</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions </b><br />
Grind all the ingredients together with a mortar and pestle.<br />
Use as instructed in recipes.</span>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com1tag:blogger.com,1999:blog-5204810089668501766.post-76258631496385083922012-11-29T19:57:00.001-08:002012-12-18T16:35:40.201-08:00Blog on Hold <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Hello to all the readers out there. Just letting you know that I will be taking a temporary hiatus until 2013. The end of the year fast approaches bringing with it all the hustle and bustle of Christmas and New Year. In the meantime I am going be extra busy with our new home which we shall be moving in to this weekend. I cannot wait to start cooking up a storm and taking pics for the blog in our new kitchen. Here you see </span><u style="font-family: 'Trebuchet MS', sans-serif;">a</u><span style="font-family: 'Trebuchet MS', sans-serif;"> pic of the cook top in its most pristine condition. After tomorrow it will never be the same.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">See you in the new year! </span><br />
ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com1tag:blogger.com,1999:blog-5204810089668501766.post-11272381694191967602012-11-19T05:36:00.001-08:002012-11-19T05:36:47.046-08:00Lamb Rogan Josh<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CF05BwPLybw/UKoyo1TGdlI/AAAAAAAAEA0/DlsUsNxs0zE/s1600/IMG_6340.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-CF05BwPLybw/UKoyo1TGdlI/AAAAAAAAEA0/DlsUsNxs0zE/s640/IMG_6340.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some may regard Rogan Josh as the epitome of Indian Lamb curries. You would be hard bent not to find it as a regular offering at your local Indian takeaway or restaurant menu. It is the Butter Chicken of lamb dishes, for the Western world anyway! Obviously due to its popularity, the dish has gone through countless iterations and ingredients can vary slightly, depending on who you speak to. The origins of the dish are notably from Persia and it was introduced to the Mogul kings in the Kashmir region of India. Persian influenced dishes are favourably sweeter that the usual hot curries conjured up in the sub-continent's many kitchens. Unlike many other dishes that get their sweetness from dried fruits and ultimately - the addition of sugar, Rogan Josh lends its sweet notes from the aromatic spices in its list of ingredients. The name of the dish translates loosely to describe something "cooked in oil under intense heat". I feel this is actually more of a misnomer than an explanation, as I am pretty sure most Indian curries are cooked in oil and under heat. Nevertheless, the name has stuck and is firmly imprinted onto palates worldwide, none more so than an old colleague of mine who practically kept the local Indian takeaway in business by his frequent ordering of this dish repeatedly. I promised him about a year ago I would get him a good recipe for Rogan Josh, so I hope it's not to late and he still reads my blog. Here is my version of Rogan Josh or better named Sweet and Spicy Lamb - Nah! Doesn't have the same ring to it! </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.2kg x Lamb, with bone, cut into rough chunks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Green Cardamom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pods x Black Cardamom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Black Peppercorns</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Fennel Seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Cinnamon powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 whole x Dried Kashmiri Chillies (substitute 2 tsp x paprika)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Ghee </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 x Bay Leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pods x Black Cardamom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 stick x Cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 x Onions, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cloves x Garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 inch piece x Ginger, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Garam Masala</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Sweet Paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup x Natural Yoghurt, extra half cup if required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup x Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch, Coriander leaves</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Combine the seeds of the green and black cardamom with the peppercorns, fennel seed, cinnamon, and dry chillies in a spice grinder or mortar and pestle</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grind to a fine powder and rub over the lamb pieces, allow to stand for at least an hour</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a wide frypan or wok heat the ghee then add the bay leaf, cardamom and cinnamon, fry for 30 seconds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the onions and fry, stirring frequently, until they are dark and caramelised - do not burn!</span><br />
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<a href="http://1.bp.blogspot.com/-22ZWDGvGj1U/UKozglmSSaI/AAAAAAAAEBI/h4TDPBfbhRU/s1600/IMG_6298.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-22ZWDGvGj1U/UKozglmSSaI/AAAAAAAAEBI/h4TDPBfbhRU/s640/IMG_6298.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the garlic and ginger and fry for another 2 minutes then add the paprika and salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If the mixture starts to dry add a little water to retain a little moisture as you fry</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the lamb into the wok, folding the curry mixture through it </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour in the yoghurt a little at a time, incorporating it gradually</span><br />
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<a href="http://4.bp.blogspot.com/-znMWYG_qrxQ/UKoz47md7pI/AAAAAAAAEBQ/RvlyMor5wmI/s1600/IMG_6303.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-znMWYG_qrxQ/UKoz47md7pI/AAAAAAAAEBQ/RvlyMor5wmI/s640/IMG_6303.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add a little water if required to just cover the lamb, stir to combine then bring to the boil</span><br />
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<a href="http://3.bp.blogspot.com/-FkdoCCKw8Mg/UKo0FySun0I/AAAAAAAAEBY/0VXX2bgQvoY/s1600/IMG_6307.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-FkdoCCKw8Mg/UKo0FySun0I/AAAAAAAAEBY/0VXX2bgQvoY/s640/IMG_6307.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is now the time to transfer the lamb and spices to a heavy pot to slow cook it in</span><br />
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<a href="http://3.bp.blogspot.com/-lnO8Uf-QgPw/UKo0_UtLNDI/AAAAAAAAEBg/eaddqDCvKqQ/s1600/IMG_6313.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-lnO8Uf-QgPw/UKo0_UtLNDI/AAAAAAAAEBg/eaddqDCvKqQ/s640/IMG_6313.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turn heat down and simmer covered for 1 hour and 15 minutes, stirring frequently to prevent the bottom catching</span><br />
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<a href="http://4.bp.blogspot.com/-WuAUAbUcimA/UKo1OZOOIgI/AAAAAAAAEBo/rTh1a3JMuec/s1600/IMG_6328.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-WuAUAbUcimA/UKo1OZOOIgI/AAAAAAAAEBo/rTh1a3JMuec/s640/IMG_6328.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In the final 5 minutes of cooking add the coriander leaves and stir through.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with piping hot naan bread or a bed of basmati rice. </span><br />
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<a href="http://4.bp.blogspot.com/-A7qlvKgJmmQ/UKo1bn3NGkI/AAAAAAAAEBw/0vFlpFaZRoc/s1600/IMG_6333.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-A7qlvKgJmmQ/UKo1bn3NGkI/AAAAAAAAEBw/0vFlpFaZRoc/s640/IMG_6333.jpg" width="640" /></a></div>
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<blockquote class="tr_bq">
<span style="font-family: Trebuchet MS, sans-serif;"><i>"As mentioned before there are a probably hundred ways to make Rogan Josh and who's to know the correct one - possibly a native! This recipe follows the traditional spice and yoghurt ingredients typical of Persian cuisine. Some variations include tomatoes and tomato paste which gives the dish a different taste again due to the acidity. I have also come across a recipe which does not use onions and this impacts the overall sweetness."</i> </span></blockquote>
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<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com3tag:blogger.com,1999:blog-5204810089668501766.post-71715920147006299752012-11-12T03:36:00.000-08:002012-11-12T03:36:42.276-08:00Prawn & Saag - an old favourite<div class="separator" style="clear: both; text-align: left;">
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<a href="http://1.bp.blogspot.com/-p8iOjFkN9M8/T0ZQrY1LmvI/AAAAAAAACiM/-mudWm3ucrE/s1600/IMG_7676.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="382" src="http://1.bp.blogspot.com/-p8iOjFkN9M8/T0ZQrY1LmvI/AAAAAAAACiM/-mudWm3ucrE/s640/IMG_7676.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I never say no to a prawn dish and when it comes to this curry or 'bhaji', it is another one of those special dishes from my childhood that I remember well. Saag pronounced <i>"sarg"</i> is the collective name of a number of green leaves that are wilted through curry dishes like this one. The most common and familiar is probably spinach but there is vast array of others like mustard leaf and pumpkin leaf too. Asian green grocers stock many of these varieties which they sell predominantly to their community since they know exactly how to use the different 'saags' in various dishes. Lal Saag is the leaves of the Amaranth plant - hence the colour - and it is very hard to come by in Australian markets. Lucky for me, my mother-in-law has been growing a patch of the red stuff for some time and I frequently get to feast on this delicious dish during harvest time. Other times of the year this recipe works just as well with regular English spinach although it is not as sweet. There are minimal spices here as much is relying on the marriage of fresh juicy prawns and the natural sweetness of the saag. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g x Prawns, fresh cleaned and shelled</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp x Turmeric powder, plus 1 tsp extra</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g x Lal Saag or your choice of dark leafy greens</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp x Mustard Oil, substitute for a fruity olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp x Mustard seed</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 x Onion, peeled and diced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves x Garlic, crushed</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 x Chilli, seeds removed and sliced finely</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sprinkle the turmeric evenly over the prawns and add a pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Allow to stand for 5-10 minutes</span></div>
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<a href="http://4.bp.blogspot.com/-xrYAWfSe-uw/T0ZQWfAoC7I/AAAAAAAACh4/R6Zlj5Q_mU8/s1600/IMG_7660.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-xrYAWfSe-uw/T0ZQWfAoC7I/AAAAAAAACh4/R6Zlj5Q_mU8/s640/IMG_7660.jpg" width="640" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat a tablespoon of oil in a wok and toss in the prawns</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lightly cook for about 3 minutes then remove prawns from heat and reserve</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In the same wok add the other tablespoon of oil and allow to heat on medium</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the mustard seeds and stir until they begin to crackle and pop</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Follow with the onion, cooking for about 5 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now add the extra turmeric, garlic and saag folding through to combine</span></div>
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<a href="http://4.bp.blogspot.com/-pewiYoG6TCY/T0ZQg3vprhI/AAAAAAAACiA/Y0S85v5qJek/s1600/IMG_7666.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-pewiYoG6TCY/T0ZQg3vprhI/AAAAAAAACiA/Y0S85v5qJek/s640/IMG_7666.jpg" width="640" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place a lid on the wok and allow leaves to wilt for about 4-5 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now return prawns to the wok stir well to combine for 1-2 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the fresh chilli and serve hot on a bed of steamed basmati rice.</span></div>
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<a href="http://2.bp.blogspot.com/-lqp0WPwuW5c/T0ZQ30b-mzI/AAAAAAAACiY/3NOyd1bCbcE/s1600/IMG_7681.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="388" src="http://2.bp.blogspot.com/-lqp0WPwuW5c/T0ZQ30b-mzI/AAAAAAAACiY/3NOyd1bCbcE/s640/IMG_7681.jpg" width="640" /></span></a></div>
<blockquote class="tr_bq">
<span style="font-family: Trebuchet MS, sans-serif;"><i>"This is a very simple version of this dish but it does not discount from its delicious taste. Check out one of my earlier posts called <a href="http://iamnofoodcritic.blogspot.com.au/2011/08/silverbeet-and-prawn-curry.html" target="_blank">Silverbeet & Prawn</a> for a more elaborate version that involves a lot more steps but the result is well worth it."</i></span></blockquote>
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<a href="http://1.bp.blogspot.com/-V4K5lJzni7s/T0ZQ_qXdgWI/AAAAAAAACig/vL8tVn3E9Bc/s1600/IMG_7701.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="326" src="http://1.bp.blogspot.com/-V4K5lJzni7s/T0ZQ_qXdgWI/AAAAAAAACig/vL8tVn3E9Bc/s640/IMG_7701.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"></span>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-51256178611898700222012-11-06T04:27:00.000-08:002012-11-06T04:27:36.785-08:00Baba Ganoush - Spiced Eggplant Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-H_zax9d1-_8/UJI0ABpTAzI/AAAAAAAADxE/PCaKvKk_XWA/s1600/IMG_7099.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-H_zax9d1-_8/UJI0ABpTAzI/AAAAAAAADxE/PCaKvKk_XWA/s640/IMG_7099.jpg" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Here I go with yet another dip recipe, but I can't seem to go past this one as it was a definite highlight of the last cheese and dip platter I had going at supper not long ago. And by supper I mean the meal you have, well after dinner time, when you are supposed to be sleeping, but find yourself craving something moreish (we've all been there!). With summer approaching here and the days getting longer, it calls for less time in the kitchen and more time outdoors. Home-made dips are the best for when you want something flavoursome, and you want it quick. Whip a dip up in no time and tear up some flatbreads, slice some crusty sourdough or just open a cheeky pack of crackers to enjoy. Many Middle Eastern and Mediterranean restaurants start their meal banquets with dips as an entree - and I hate when they only give you a teency-weency bit of dip - especially if it's good. My home-made dips allow for abundance so you needn't miss out. Check out a previous post <a href="http://iamnofoodcritic.blogspot.com.au/2012/05/four-dips-worth-double-dipping.html" target="_blank">Four Dips worth Double Dipping</a>.</span><br />
<strong style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</strong><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 large Eggplant, use a small knife to slice a few vertical lines to allow for heat to escape (otherwise it will explode in the oven)</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />2 tbsp x Olive Oil<br />2-3 tbsp x Tahini<br />2 cloves x Garlic, crushed<br />2 tbsp x Lemon juice<br />1 tsp x Cumin powder<br />Salt to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Olives for garnish (optional)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Directions</strong><br />Turn on the grill section of your oven (or broiler depending on where ya from!)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Put the eggplant in a heatproof dish and p</span><span style="font-family: "Trebuchet MS", sans-serif;">lace under the grill for about 30-40 minutes or until the inner flesh collapses, </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Be sure to turn every 10 minutes to ensure it cooks evenly<br />You may want to blacken the skin over a gas flame but this is optional (I reccommend it for the exceptional smoky flavour it develops)<br />Wrap the eggplant in cling wrap and allow to cool for about 20 minutes<br />When cool enough to handle remove the skin and mash up the flesh</span><span style="font-family: 'Trebuchet MS', sans-serif;">Place all ingredients into a food processor with the eggplant and pulse to combine</span><br />
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<a href="http://3.bp.blogspot.com/--OAIpJeX6Ms/UJI0P4gpHLI/AAAAAAAADxM/7vefLcKuXUM/s1600/IMG_7015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/--OAIpJeX6Ms/UJI0P4gpHLI/AAAAAAAADxM/7vefLcKuXUM/s640/IMG_7015.jpg" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Adjust seasoning to taste - add extra salt, lemon or olive oil if desired<br />Serve with your choice of bread and enjoy with some olives on the side</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Baba Ganoush will keep for up to a week in a sealed container at the back of the fridge</span><br />
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<a href="http://1.bp.blogspot.com/-JVj4AZ4ptzI/UJI026atL8I/AAAAAAAADxc/HFY_kGJ4_A0/s1600/IMG_7105.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-JVj4AZ4ptzI/UJI026atL8I/AAAAAAAADxc/HFY_kGJ4_A0/s640/IMG_7105.jpg" width="640" /></a></div>
<blockquote class="tr_bq">
<span style="font-family: "Trebuchet MS", sans-serif;"><i>"I love the mellow depth of flavour that comes from smoking the eggplant - the dip takes on a sweetness unlike no other, and the lemon and cumin compliment it perfectly."</i></span></blockquote>
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<a href="http://1.bp.blogspot.com/-aiGlDXhEjQE/UJI00ofPX8I/AAAAAAAADxU/30TPIRPdgG8/s1600/IMG_7083.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-aiGlDXhEjQE/UJI00ofPX8I/AAAAAAAADxU/30TPIRPdgG8/s640/IMG_7083.jpg" width="640" /></a></div>
<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com1tag:blogger.com,1999:blog-5204810089668501766.post-20889540056330790722012-11-01T01:01:00.000-07:002012-11-01T01:46:33.187-07:00Kari Ayam - Indonesian Chicken Curry<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv00RxQd59nx73roXGv_qQfKEVVt2XOJrl8fAMWHqpXv_ZFEk9tG99SRzO2ikTcOabnIapuR0BXbmNqZ-CHOlTGcttasNZ6gwuNWXXFVOFRTRSXwbpSxvZDhBcXmj2PBVeflNJQdMSor5p/s1600/IMG_5386.jpg" style="font-weight: normal;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv00RxQd59nx73roXGv_qQfKEVVt2XOJrl8fAMWHqpXv_ZFEk9tG99SRzO2ikTcOabnIapuR0BXbmNqZ-CHOlTGcttasNZ6gwuNWXXFVOFRTRSXwbpSxvZDhBcXmj2PBVeflNJQdMSor5p/s640/IMG_5386.jpg" /></a><span style="font-weight: normal;">Yet another Indonesian chicken dish to post about and this time it is a wet curry from the region which is just heavenly with a bowl of steamed rice. I have been meaning to post this one since last year. Kari Ayam is just as easy to prepare as <a href="http://iamnofoodcritic.blogspot.com.au/2012/10/indonesian-style-chicken-rendang.html" target="_blank">Chicken Rendang</a> and almost has the same ingredients. Fresh turmeric really adds the appeal to the dish and not to mention, the colour. Once again, I have adapted it for one pot - one blender, cooking to make it easy. Now I know that traditionally, the joy in preparing an Indonesian or Malaysian dish begins with a lot of grinding of the ingredients in a mortar and pestle, and I am not one to dispute that. But when you are pressed for time but still want to eat quality worldly cuisines then the food processor becomes your best friend. As long as your ingredients are fresh, then this always beats opening up a bottle of a preservative-laden, taste-lacking excuse for a curry sauce, instead.</span><br />Ingredients<br /><span style="font-weight: normal;">1.5kg x Chicken pieces</span><br /><span style="font-weight: normal;">500g x Small Potatoes, peeled and halved</span><br /><span style="font-weight: normal;">1 quill x Cinnamon</span><br /><span style="font-weight: normal;">2 tbsp x Cooking Oil, extra for frying the paste</span><br /><span style="font-weight: normal;">4-5 x Red Chillies, remove the seeds if you want it milder</span><br /><span style="font-weight: normal;">2 x Onions, quartered</span><br /><span style="font-weight: normal;">4 cloves x Garlic</span><br /><span style="font-weight: normal;">5 x Candlenuts</span><br /><span style="font-weight: normal;">1 inch piece x Fresh Turmeric, sliced (1 tsp x powder to substitute)</span><br /><span style="font-weight: normal;">1 inch piece x Ginger, sliced</span><br /><span style="font-weight: normal;">2 inch piece x Galangal, sliced</span><br /><span style="font-weight: normal;">2 stalks x Lemongrass, white parts bruised</span><br /><span style="font-weight: normal;">2 tsp x Cumin powder</span><br /><span style="font-weight: normal;">2 tsp x Coriander powder</span><br /><span style="font-weight: normal;">1 tsp x Fennel seeds, roasted then ground</span><br /><span style="font-weight: normal;">1 tsp x Nutmeg powder</span><br /><span style="font-weight: normal;">5 x Cloves</span><br /><span style="font-weight: normal;">1 tbsp x Balachan (Shrimp paste), dry roasted</span><br /><span style="font-weight: normal;">1 tsp x Salt, more to taste</span><br /><span style="font-weight: normal;">4 tbsp x Sugar</span></span><br />
<span style="font-size: small;"><span style="font-weight: normal;">2 x 400ml cans of Coconut Milk</span></span><span style="font-size: small; font-weight: normal;"> </span><br />
<span style="font-size: small;">Directions</span><span style="font-size: small; font-weight: normal;"><br />Reserve chicken, potatoes and cinnamon aside<br />Place all other ingredients in blender or food processor, with just half of the coconut milk and blitz to a smooth liquid<br />Heat a heavy pot on high with a 2 tbsp of oil</span><br />
<span style="font-size: small; font-weight: normal;">Add the paste mixture to the pot and fry for about 3 minute</span><br />
<span style="font-size: small; font-weight: normal;">Add the chicken, potatoes and cinnamon, bring to the boil</span><br />
<span style="font-size: small; font-weight: normal;">Pour in the remaining half of coconut milk, bring to the boil again</span><br />
<span style="font-size: small; font-weight: normal;">Lower heat and simmer covered for 45 minutes</span><br />
<span style="font-size: small; font-weight: normal;">Remove lid turn heat up and reduce sauce slightly to desired consistency </span><br />
<span style="font-size: small; font-weight: normal;">Check seasoning adding extra salt or sugar if required</span><br />
<span style="font-size: small; font-weight: normal;">Serve piping hot with steamed rice - very very comforting!</span><br />
</span><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-01v3N00_QMU/TpbM9iPF6HI/AAAAAAAACAQ/irnE1nQEI1Y/s640/IMG_5389.jpg" width="640" /></span></span><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small; font-weight: normal;"><span style="color: #333333;"><span style="line-height: 16px;"><br /></span></span></span><br />
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<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-42330616328722442662012-10-27T15:28:00.000-07:002012-10-27T15:28:40.716-07:00Indonesian Style Chicken Rendang<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLI5mBxaXjOA7yrNpusxjM8Us1Zhh7lIObQbyNreOSkrcQCbef-lX7haPe4YNPafchwy1YBnZ9caXOcyO7tn4KF1tg3Ro6Nnoo5-98znh90vPRywXrscY5TdYnwrHoF0v-D3ZBClRoJGF/s1600/IMG_6118.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLI5mBxaXjOA7yrNpusxjM8Us1Zhh7lIObQbyNreOSkrcQCbef-lX7haPe4YNPafchwy1YBnZ9caXOcyO7tn4KF1tg3Ro6Nnoo5-98znh90vPRywXrscY5TdYnwrHoF0v-D3ZBClRoJGF/s640/IMG_6118.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It didn't take me long to go back to posting Asian based recipes - bias much? But the heart does what the heart desires - or something like that! This is my take on Indonesia's Rendang curry - I have already expressed my undying love for Malaysian style <a href="http://iamnofoodcritic.blogspot.com.au/2012/01/beef-rendang-my-favourite.html" target="_blank">Beef Rendang</a> in a previous blog post, so this here is an extension of that pledge, that extends to the Indonesian version which is notably drier and has a few more spices. Nevertheless, a truly spectacular dish in its own right, just bursting with flavour and spice that secures Rendang as my all time favourite curry, hands down. This version is extremely easy to cook up despite its long, scary list of ingredients, and it's practically a one pot, one blender type of dish - trust me it's all good!</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 x Chicken Drumsticks, equating to 1.5 kg of Chicken pieces if you wish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 x Star Anise</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x Onion, roughly chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cloves x Garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3cm piece x Ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 x Dried Chillies, soaked in hot water (Add more if you like more spice)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 stalks x Lemongrass, white part crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Belachan, dry roasted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Tamarind Concentrate</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 400ml can x Coconut Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Dark Soy Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp x Fish Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Coriander Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Cumin Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Turmeric powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Cinnamon powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Large Pinch x Nutmeg powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinch x Clove powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup x Dessicated Coconut, lightly dry roasted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 x Lime leaves, cut finely for an optional garnish </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the chicken and star anise in a heavy pot </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now place all other ingredients, except the dessicated coconut and lime leaves, into a blender and blitz to a smooth, even paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour the paste over the chicken distributing it evenly in the pot</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Allow to marinate for 2 hours so that the flavours develop</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the pot on the stove and bring to the boil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Reduce heat and simmer covered for 45 mins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove lid and stir in the dessicated coconut, reserve a little for garnishing later</span><br />
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<a href="http://2.bp.blogspot.com/-N8KTOB1EHX8/UIQCg550LlI/AAAAAAAADug/gutvoqKDgdY/s1600/IMG_6098.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-N8KTOB1EHX8/UIQCg550LlI/AAAAAAAADug/gutvoqKDgdY/s640/IMG_6098.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Increase heat and allow sauce to dry up gradually</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Keep stirring and scraping the sides and bottom of pot to prevent catching</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">After 10 minutes remove the chicken to a serving dish and continue to dry up the sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sauce is ready when it is a coarse, spreadable consistency</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To serve, spread the sauce onto the chicken pieces and garnish with extra coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Finally garnish with the finely cut lime leaves if using</span><br />
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<a href="http://1.bp.blogspot.com/-ZmwpyglY9Hc/UIQCwoS5xNI/AAAAAAAADuo/Egsn8rKbmKM/s1600/IMG_6138.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ZmwpyglY9Hc/UIQCwoS5xNI/AAAAAAAADuo/Egsn8rKbmKM/s640/IMG_6138.jpg" width="640" /></a></div>
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<blockquote class="tr_bq">
<span style="font-family: Trebuchet MS, sans-serif;"><i>"It surprises me how delicious this dish is and even more surprising is how easy it is to prepare. It's biggest plus is the one pot cooking method - which is truly rare for me."</i></span></blockquote>
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ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com2tag:blogger.com,1999:blog-5204810089668501766.post-24216939376922713192012-10-24T22:49:00.000-07:002012-10-25T12:22:01.426-07:00Portuguese Style Grilled Chicken...100th post<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2smyqu2b5Xah5dIDuPblBAhZu3y5VK8sQL-j6XboB36zD9OXfAYXaDrg8xG-SBU2kQ1D0YxYIxm_5MuUd_Bo9dOx0su3mzcpVSb9kQnubQK0_uUsgfPeSiO-3JzdCsrLph_XCH6I5atUE/s1600/IMG_0514.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2smyqu2b5Xah5dIDuPblBAhZu3y5VK8sQL-j6XboB36zD9OXfAYXaDrg8xG-SBU2kQ1D0YxYIxm_5MuUd_Bo9dOx0su3mzcpVSb9kQnubQK0_uUsgfPeSiO-3JzdCsrLph_XCH6I5atUE/s640/IMG_0514.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">This post is a milestone for my blog as it is actually my 100th post. It has taken forever to get here as I have come to realize that food blogging is not an easy thing. It is soooooooo time consuming! And as if cooking didn't take long enough; taking top shot photos of the dish and then writing about it and actually publishing it means you really need to manage your time effectively. Something that I have not been able to do too well considering I do have a life outside food! Although this sounds like I'm talking about throwing in the towel on blogging - trust me, I ain't! On the contrary, I take pride in my little piece of the web and after 100 posts and nearly 30,000 views, I can think of nothing better but to go on and fill cyberspace with more and more of the foodie gems of life that I have uncovered and wish to share with the world wide network. So like or not I am here to stay!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To commemorate the 100th post I have chosen a real favourite dish of mine. This is my version of Portuguese style chicken - yes the kind you get at that famous place that rhymes with "Dandos". I have made this a number of times and it is a hit with all chilli lovers. The secret is in the marinade - get your hands on a bottle of pickled peri peri chillies. It's what seperates this dish from other regular grilled chicken dishes. You can make it completely in the oven, but the second grilling is what imparts that sought after charred flavour.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">To make the marinade. Blend the following in a Food Processor:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 x Peri Peri Chillies (If you like it hot then add more and get ready to sweat)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Alternatively you can use 10 x Red Chillies (if you like it mild use the less hotter ones..and less chillies of course)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cloves x Garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp x Dried Oregano</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Juice & Zest of 1 large Lemon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A good splash of Olive Oil (to get the marinade all creamy)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A pinch of Salt to taste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.5 kg Chicken pieces, </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Combine the marinade ingredients with the chicken in a bowl and leave in the fridge overnight for best results - if you're in a hurry then prick the chicken all over and marinate for a couple of hours - not as good but will suffice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oven to 200 degrees celcius</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove as much marinade from the chicken and place the chicken pieces on a wire frame over a roasting tray, this will ensure that the chicken cooks evenly and the dripping juices are caught</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook chicken in the oven for 1 hour turning over and basting with the drippings every 15 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put the leftover marinade into a saucepan and bring to a boil then reduce to a thick saucy consistency</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now the dish can be completed here if you choose, all you have to do is baste with the marinade reduction and cook in the oven for a further 10 minutes on each side then serve</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvda1Y3gzrWzf8vfQluzTnftawBvgoGDRbM1j_E8dRqthZw_viRT0FRgc8mjI3aMDhHBpOnbi3S-CiojrbMIywGKHhSZAYxOJiIO4kuoXRjM-h8m-kdVSTxDa7aNbK8Uf3USQbUjRFDd8/s1600/IMG_0505.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvda1Y3gzrWzf8vfQluzTnftawBvgoGDRbM1j_E8dRqthZw_viRT0FRgc8mjI3aMDhHBpOnbi3S-CiojrbMIywGKHhSZAYxOJiIO4kuoXRjM-h8m-kdVSTxDa7aNbK8Uf3USQbUjRFDd8/s640/IMG_0505.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>The second grilling</b> - do this if you want that grilled taste and charred flavour just like the shop's - I love it!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat a grill pan, heavy frypan or bbq hotplate</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baste the chicken pieces with the marinade and fry on each side for 3-5 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve piping hot with a wedge of lemon and a napkin to wipe the sweat.</span><br />
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<a href="http://1.bp.blogspot.com/-yW8p6kygfTU/UIOFJ7arzcI/AAAAAAAADtk/rz9bovPoyvM/s1600/IMG_0507.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-yW8p6kygfTU/UIOFJ7arzcI/AAAAAAAADtk/rz9bovPoyvM/s640/IMG_0507.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Warning: </b>Chillies and high heat equal a lot of smoke - so unless you have an industrial strength rangehood or lungs of steel, I recommend this step be completed in a well ventilated area like the backyard so you can make the neighbours jealous! </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ajgq9S5joqM/UIOFOt-MuxI/AAAAAAAADt0/U8g-HF0sCNc/s640/IMG_0515.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Delicious, marinated, charred and devilishly hot for the taking - definitely not "Blandos"</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-wHxcdiKtyoY/UIOFfA9Xw6I/AAAAAAAADuI/GXsHwSDXXCg/s640/IMG_0528.jpg" style="margin-left: auto; margin-right: auto; text-align: center;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Here's is a serving suggestion - The two piece feed - Spiced Rice recipe in the Basics page</span></td></tr>
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ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com7tag:blogger.com,1999:blog-5204810089668501766.post-2573801901159252422012-10-22T22:29:00.000-07:002012-10-22T22:29:42.945-07:00Black Risotto with Calamari<div class="separator" style="clear: both; text-align: right;">
<a href="http://4.bp.blogspot.com/-aDfAd34q_QQ/T-MdCDsYGbI/AAAAAAAADQs/DsECYPmG55Y/s1600/IMG_0148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://4.bp.blogspot.com/-aDfAd34q_QQ/T-MdCDsYGbI/AAAAAAAADQs/DsECYPmG55Y/s640/IMG_0148.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I figured it was high time to post a dish that wasn't Chinese or Indian, just to prove to myself that Asian food was not my only forte. The inspiration for this dish came from a lunch that I had at the Pumphouse gastropub in the city fringe area of Brunswick. I was game enough to try a black risotto with prawn and bugs - the seafood kind not creepy crawlies! This was whilst my lunch companions relied upon their faithful pub grub orders of fish n chips, steak sangers etc. etc. Well, my boldness paid off, as what resulted was the kitchen turning out a delicious dish that was perfectly seasoned and generously dotted with well-cooked fresh seafood. It was also the first time I had tasted black squid ink in a dish, and despite my previous misconceptions of morbidity, the black risotto, as opposed to the usual off-white renditions, received my highest approval. I enjoyed every bit of it, much to the somewhat horror of the non-conformist fish n chip eating aficionados at the table.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Most good continental delicatessens usually sell squid ink and I came across a pack some time back at <a href="http://iamnofoodcritic.blogspot.com.au/2011/08/review-going-loco-at-casa-iberica.html" target="_blank">Casa Iberica</a>. I have been meaning to cook Black Risotto for some time now.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Any risotto of mine needs is own special home-made stock. Sure, a carton of the ready-made kind would do, but for me that just doesn't cut it. I had to make my own fish stock. (Check the Basics page for the recipe)</span></div>
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<a href="http://4.bp.blogspot.com/-v1ZwwWToWvc/T-MZCpjqKdI/AAAAAAAADPU/mzc3G_PGVB8/s1600/IMG_0103.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-v1ZwwWToWvc/T-MZCpjqKdI/AAAAAAAADPU/mzc3G_PGVB8/s640/IMG_0103.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">So while the fish frames simmered into stocky glory it was time to pour a glass of white and get the rest of the ingredients prepared. Feel free to follow the exact method of prep - wine goes hand in hand with black risotto in my book - but I am no food critic.</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Olive Oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x Onion, finely diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-3 cloves x Garlic, finely sliced, extra clove for the Calamari</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 stalks x Celery, finely diced</span><br />
<a href="http://1.bp.blogspot.com/-gd1Pc7ejQjM/T-MZat9yl4I/AAAAAAAADPc/1m2YrocTOKY/s1600/IMG_0106.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-gd1Pc7ejQjM/T-MZat9yl4I/AAAAAAAADPc/1m2YrocTOKY/s640/IMG_0106.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">1 cup x White wine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Litre x Fish Stock, kept at a rolling boil on the stovetop</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups x Arborio rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500g x Baby Calamari, cleaned, tentacles diced, hoods sliced into rings</span><br />
<a href="http://1.bp.blogspot.com/-B8y4rIq0yF4/T-MZsCTFZbI/AAAAAAAADPk/aq6Yx4-BWf8/s1600/IMG_0115.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-B8y4rIq0yF4/T-MZsCTFZbI/AAAAAAAADPk/aq6Yx4-BWf8/s640/IMG_0115.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">2 sachets x Squid Ink</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Parsley, roughly chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x Red Chilli, deseeded and chopped finely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Parmesan cheese, shaved</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in a heavy pan then add the onions, garlic and celery</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saute for 2-3 minutes until the onions soften slightly, do not allow to burn</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bring the heat up to high, pour in the wine and reduce to a third</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the chopped tentacles and half the sliced rings of calamari </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Follow with the arborio rice folding through the mixture to coat the grains</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour in a ladle of stock and stir through the rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Press out the squid ink from the sachets and combine well with the rice mixture</span><br />
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<a href="http://3.bp.blogspot.com/-Lx7CN-oaUUo/T-MZ4EYQ6mI/AAAAAAAADPs/-bBYur9-RhE/s1600/IMG_0119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Lx7CN-oaUUo/T-MZ4EYQ6mI/AAAAAAAADPs/-bBYur9-RhE/s640/IMG_0119.jpg" width="426" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">When the rice has absorbed the initial stock add another ladle and stir to combine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Repeat until almost all of the stock is used up then stir in the butter to give it a nice glossy sheen</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Move the risotto to a serving dish and prepare the garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat a small frypan with a little olive oil add the extra clove of chopped garlic and fry for 30 seconds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now add a small splash of white wine and reduce for a minute</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the remaining baby calamari rings and fry until translucent and tender</span><br />
<a href="http://1.bp.blogspot.com/-eMKCIXZ_bbg/T-MaaGLe63I/AAAAAAAADP8/6nbAKkRvtTk/s1600/IMG_0127.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-eMKCIXZ_bbg/T-MaaGLe63I/AAAAAAAADP8/6nbAKkRvtTk/s640/IMG_0127.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Tip the rings neatly onto the waiting risotto and garnish finally with chopped parsley and chilli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with shavings of Parmesan cheese and more white wine</span><br />
<a href="http://2.bp.blogspot.com/-MGd7ht7WV_c/T-Ma5TKnfRI/AAAAAAAADQE/9uWbtdsNck4/s1600/IMG_0128.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-MGd7ht7WV_c/T-Ma5TKnfRI/AAAAAAAADQE/9uWbtdsNck4/s640/IMG_0128.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><u>Tips:</u> A good risotto takes up about 20 minutes of absorption time</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">The rice grains should be almost completely soft but not entirely</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">After dispensing the final ladle of stock allow the risotto to stand for a couple of minutes</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">The mixture should be thick and clump well onto a wooden spoon</span></i><br />
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<blockquote class="tr_bq">
<span style="font-family: Trebuchet MS, sans-serif;"><i>"I kept this recipe relatively simple with the calamari but for some added indulgence I highly recommend adding fresh prawns, scallops and/or baby bugs (if you can source them). These are not too overpowering in the fishy department and add a wonderful texture contrast to the dish" </i> </span></blockquote>
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ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com2tag:blogger.com,1999:blog-5204810089668501766.post-33505667205676318442012-10-20T05:07:00.002-07:002012-10-21T03:57:44.328-07:00Ma Po Tofu...the Mother Chen way!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OsdMgbbDPug/UIKJqtmzc-I/AAAAAAAADsA/STPMUf4bwjE/s1600/IMG_4474.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://2.bp.blogspot.com/-OsdMgbbDPug/UIKJqtmzc-I/AAAAAAAADsA/STPMUf4bwjE/s640/IMG_4474.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">It has been a long time between blogs and is been due to a host of reasons, which I won't go into as they are certainly not foodie related. I am back however and while I haven't been cooking a whole lot, I do have some "pearlers" of dishes waiting to be blogged.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Since the last post was Sichuan, I thought I might just keep the flavor going with another entry from Fuchsia Dunlop's "Land of Plenty" - the infamous Ma Po Tofu. This is a palate tantalizing dish that hails from the Sichuanese province and it has many stories that lay claim to is origin. In the book it is called Pock-Marked Mother Chen's Bean Curd - and I feel this reads as the most logical explanation. Mother Chen was a town cook whose face still bore the scars of a past bout with small pox. Her chilli bean tofu was renowned throughout the area and so the translated name of the dish was christened - Ma po dou fu - Dou fu is apparently the correct way to say tofu by the way!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I have grown a real fondness, of late, to bean curd in its many forms - I can thank my tofu loving foodie friend Miss A, for that. The Koreans use a delicious spongy form cut into strips as part of a Bimbimbap meal, that I love to indulge in. There is also the custard-like, soft tofu drizzled with brown sugar syrup that feels almost too healthy to be a dessert. And I absolutely love the plump squares of fried tofu that soak up the juices in a spicy laksa. The versatility of bean curd makes it a favourite ingredient of mine to use in Asian cuisine and Ma po Tofu just hits the spot with the inclusion of firm tofu as one of the key ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fuchsia Dunlop's rendition from the famous Mother Chen instructs you steep the tofu in hot salted water and this is to ensure it holds its shape in the heat of the dish. I have tried skipping this step to save time and the result is a dish with melted bits of tofu blending into the meat sauce which is not pretty at all.</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
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<a href="http://4.bp.blogspot.com/-2p_nNNS7jPg/UIKJWX2uRvI/AAAAAAAADrA/q7XV5fSKYH4/s1600/IMG_4443.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://4.bp.blogspot.com/-2p_nNNS7jPg/UIKJWX2uRvI/AAAAAAAADrA/q7XV5fSKYH4/s640/IMG_4443.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">300g x Firm Tofu, cut into cubes and steeped in hot salted water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500g x Beef Mince</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp x Cooking oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp x Chilli Bean Paste </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Fermented Black Bean</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-5 x Spring Onions, cut into 1 inch pieces, extra to garnish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp x Chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup x Chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Sugar</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Light Soy Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt, to taste, if required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp x Cornflour, mixed with 6 tbsp x Cold Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Ground roasted Sichuan Pepper</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat a large wok on high with the oil and crumble in the mince</span><br />
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<a href="http://3.bp.blogspot.com/-307CBaW68QM/UIKJTsKh-bI/AAAAAAAADq4/YsMfyV_Quvc/s1600/IMG_4442.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://3.bp.blogspot.com/-307CBaW68QM/UIKJTsKh-bI/AAAAAAAADq4/YsMfyV_Quvc/s640/IMG_4442.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Stir fry continuously until the meat is well browned and the liquid almost dry</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn the heat to medium and add the chilli bean paste stirring through for 30 seconds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now add the fermented black beans and chilli powder and stir fry for another 30 seconds</span><br />
<a href="http://4.bp.blogspot.com/-flK1Yl4tVI8/UIKJY-9O7mI/AAAAAAAADrI/zqJtwJRKX3E/s1600/IMG_4448.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-flK1Yl4tVI8/UIKJY-9O7mI/AAAAAAAADrI/zqJtwJRKX3E/s640/IMG_4448.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Pour in the stock and bring to the boil then add the spring onions</span><br />
<a href="http://2.bp.blogspot.com/-ScheAo6sJSU/UIKJbQ1T_6I/AAAAAAAADrQ/_bdee1YR0J0/s1600/IMG_4451.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ScheAo6sJSU/UIKJbQ1T_6I/AAAAAAAADrQ/_bdee1YR0J0/s640/IMG_4451.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Drain the tofu and add to the dish taking care not to smash the cubed pieces</span><br />
<a href="http://4.bp.blogspot.com/-9GoygFtznrs/UIKJeJkZPVI/AAAAAAAADrY/DEfuWQr1XZo/s1600/IMG_4456.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-9GoygFtznrs/UIKJeJkZPVI/AAAAAAAADrY/DEfuWQr1XZo/s640/IMG_4456.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Add the sugar, soy sauce and salt, to taste, swirling the wok gently to combine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Allow to simmer for 5 minutes then add the cornstarch mixture in thirds until the sauce has thickened to a desired consistency. "<i>It should just cling glossily to the meat and bean curd - Fuchsia Dunlop</i>"</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Place into a serving bowl and sprinkle the Sichuan pepper powder over the dish and garnish with extra spring onions</span><br />
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<a href="http://1.bp.blogspot.com/-u2uqBMr_mjc/UIKJlRynp_I/AAAAAAAADrw/og_OCbccItc/s1600/IMG_4467.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-u2uqBMr_mjc/UIKJlRynp_I/AAAAAAAADrw/og_OCbccItc/s640/IMG_4467.jpg" width="640" /></span></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">"I truly enjoy cooking and eating this dish. The mellow texture of the tofu saturated with the spicy chilli bean flavoured oil and the overall tang really gets the taste buds singing. Definitely a favourite from the Land of Plenty"</span></i></blockquote>
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<a href="http://2.bp.blogspot.com/-Vxrao0d1XO4/UIKJn49gybI/AAAAAAAADr4/S2YhtNTujRg/s1600/IMG_4469.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Vxrao0d1XO4/UIKJn49gybI/AAAAAAAADr4/S2YhtNTujRg/s640/IMG_4469.jpg" width="640" /></span></a></div>
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<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com3tag:blogger.com,1999:blog-5204810089668501766.post-70658702458238477102012-10-20T04:27:00.000-07:002012-10-21T04:02:41.726-07:00Asian Greens in Oyster Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qO7QxrJTKxA/UIKKNGirvyI/AAAAAAAADss/GYVLkCzLcb8/s1600/IMG_4489.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="394" src="http://4.bp.blogspot.com/-qO7QxrJTKxA/UIKKNGirvyI/AAAAAAAADss/GYVLkCzLcb8/s640/IMG_4489.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Whenever I cook some Chinese up at home I tend to be very heavy on the meat section of the menu. Most of the meals I get my wok to, tend to start with a generous portion of chicken or pork or beef and tend to lack in the vegie department. I have found this dish to be a winner in the vegetable stakes however as it delivers a delicious fresh crunchy hit to the table - and above all it is "green" so it must be good for you. The best part is that from start to finish, this dish takes less than 10 minutes - so put it on your menu - for all the good reasons.</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">An assortment of Asian greens goes well you want at least 3-4 bunches of either</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bok Choy</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Choy Sum or</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chinese Brocolli - washed well and cut roughly into even pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If there are large stalks, cut them into long thin batons so they cook quickly.</span><br />
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<a href="http://3.bp.blogspot.com/-pyB7HHA0EWw/UIKKDs5rWPI/AAAAAAAADsM/xXNcBPltVXk/s1600/IMG_4476.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://3.bp.blogspot.com/-pyB7HHA0EWw/UIKKDs5rWPI/AAAAAAAADsM/xXNcBPltVXk/s640/IMG_4476.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp x Cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Oyster Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Light Soy Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Toasted Sesame Seeds, to garnish</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat a dry wok on a very high heat until it is smoking then carefully add the cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gently place the greens into the wok and turn quickly to distribute evenly</span></div>
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<a href="http://3.bp.blogspot.com/-fgX5G3d0MFk/UIKKGF1Eu9I/AAAAAAAADsU/ILZT56ZjQwI/s1600/IMG_4481.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-fgX5G3d0MFk/UIKKGF1Eu9I/AAAAAAAADsU/ILZT56ZjQwI/s640/IMG_4481.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the Oyster and Soy sauces and stir to fold through</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place a lid over the greens to allow a bit of steam to build up for up to 2 minutes</span></div>
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<a href="http://1.bp.blogspot.com/-lmQGfUz2AG8/UIKKIOr9nUI/AAAAAAAADsc/ti3aGze3UT8/s1600/IMG_4483.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://1.bp.blogspot.com/-lmQGfUz2AG8/UIKKIOr9nUI/AAAAAAAADsc/ti3aGze3UT8/s640/IMG_4483.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove the lid and stir well then splash in the sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place directly into a serving dish and sprinkle with toasted sesame seeds</span></div>
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<a href="http://4.bp.blogspot.com/-3kKYg4v09xQ/UIKKKg3kR4I/AAAAAAAADsk/uYExhOk-ZJA/s1600/IMG_4484.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-3kKYg4v09xQ/UIKKKg3kR4I/AAAAAAAADsk/uYExhOk-ZJA/s640/IMG_4484.jpg" width="640" /></span></a></div>
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<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-7079532785204222412012-08-28T07:18:00.000-07:002012-08-28T07:27:05.398-07:00Fish Fragrant Eggplant...once again!!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rtm5QwVBp2A/UDy-AS4IZfI/AAAAAAAADmA/fxXfxxa2-P4/s1600/IMG_3367.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-rtm5QwVBp2A/UDy-AS4IZfI/AAAAAAAADmA/fxXfxxa2-P4/s640/IMG_3367.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is a retake, blast-from-the-past, redux, if you may, of a dish that I have been trying to recreate for some time now. My first encounter with this very intriguingly named dish was at <a href="http://iamnofoodcritic.blogspot.com.au/2011/06/review-sichuan-hut-chinatown.html" target="_blank">Sichuan House</a>, where they stack it higher than my little molehills effort in the pic above. I have previously blogged on a version that I cooked up a few months ago. Check it out at </span><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://iamnofoodcritic.blogspot.com.au/2012/02/fish-flavoured-eggplant-sichuan-style.html" target="_blank">Fish Flavoured Eggplant</a> - This version was tasty, no doubt, but not at all close to the Sichuan House version. This time around however, armed with the arsenal that is Fuchsia Dunlop's book, Land of Plenty, I think I have hit closer to the mark and I thought I should share the recipe along with a couple of my tweaks to it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The eggplant in this dish holds up it's crispiness after being deep-fried and the accompanying sauce is not too short of the true Sichuanese taste. Given that eggplant is my most favourite vegetable...ever, it wont be long before I give this another try after sourcing some authentic Sichuan style Chilli Bean sauce. The main varieties available contain salted soybeans, but the Sichuan type consists of fermented fava beans. I will continue hunting, there are plenty of Chinese grocers in Melbourne.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients, serves 4</b></span></div>
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<a href="http://3.bp.blogspot.com/-5_FTAfBr884/UDzEXJf6s-I/AAAAAAAADmQ/oUC6U5hXmak/s1600/IMG_3281.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-5_FTAfBr884/UDzEXJf6s-I/AAAAAAAADmQ/oUC6U5hXmak/s640/IMG_3281.jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;">2 x Eggplants, cut into large wedges or "fat" chip shapes</span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup x Potato starch or Tapioca starch (I have used cornflour previously but found the tapioca starch really worked well for the crunch that I was looking for)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Oil for deepfrying</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tbsp x Chilli bean paste (Lee Kum Kee brand is acceptable but can be salty, adjust to taste and dilute final dish with water if necessary)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 tsp x Ginger, finely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tsp x Garlic, finely chopped</span></div>
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<a href="http://2.bp.blogspot.com/-eUWjGKqbZhQ/UDzDyV6my2I/AAAAAAAADmI/QlCG_H6HXmg/s1600/IMG_3296.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-eUWjGKqbZhQ/UDzDyV6my2I/AAAAAAAADmI/QlCG_H6HXmg/s640/IMG_3296.jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup x Chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp x Sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp x Light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x cornflour mixed with 1 tbsp x Cold water </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp x Chinkiang Chinese Black Vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 x Spring onions, green parts sliced into fine rings</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place the eggplant chips on a flat plate and sprinkle about a tablespoon salt over the surface. Leave to stand for 30 minutes while you prepare the rest of the ingredients. This is to draw out some of the liquid within the vegetable.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in a frypan or wok and allow to reach a good deep frying temperature (about 190 degrees celcius)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wipe the eggplant pieces with kitchen towel to remove the extracted liquid</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place the tapioca flour (or potato flour) in a clean plastic bag along with the eggplant</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Secure the opening and shake well to coat the eggplant in the flour completely </span></div>
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<a href="http://4.bp.blogspot.com/-6H01BJ8L0lY/UDzEZvb5IwI/AAAAAAAADmY/TQ1C8QpSrbI/s1600/IMG_3294.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://4.bp.blogspot.com/-6H01BJ8L0lY/UDzEZvb5IwI/AAAAAAAADmY/TQ1C8QpSrbI/s640/IMG_3294.jpg" width="640" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">Carefully fry the eggplant in batches for about five minutes until cooked through and crispy on the outside but not burnt</span></div>
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<a href="http://2.bp.blogspot.com/-xYmUap-l-hs/UDzGy0p-fZI/AAAAAAAADmg/0NnjsxGt0Dg/s1600/IMG_3310.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-xYmUap-l-hs/UDzGy0p-fZI/AAAAAAAADmg/0NnjsxGt0Dg/s640/IMG_3310.jpg" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Remove with a slotted spoon, draining as much oil, and keep warm in a serving dish while you finish the sauce.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the sauce, heat a wok with two tablespoons of the oil</span></div>
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<a href="http://2.bp.blogspot.com/-0rkr1NmXtM4/UDzG1Vyn-ZI/AAAAAAAADmo/eKYqSXzD8e8/s1600/IMG_3323.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-0rkr1NmXtM4/UDzG1Vyn-ZI/AAAAAAAADmo/eKYqSXzD8e8/s640/IMG_3323.jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;">Stir in the chilli bean paste for 30 seconds followed by the ginger and garlic for another 30 seconds</span> </div>
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<a href="http://3.bp.blogspot.com/-U1URtd0Nmlk/UDzJrVU7U1I/AAAAAAAADm4/Dsv7LIFMY-w/s1600/IMG_3334.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-U1URtd0Nmlk/UDzJrVU7U1I/AAAAAAAADm4/Dsv7LIFMY-w/s640/IMG_3334.jpg" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Next combine the stock, sugar and soy and add to the dish, add a little salt to taste, if required, bring to a boil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Briskly whisk in the cornflour mixture and continue to stir until the sauce thickens</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the vinegar and spring onions and allow to cook for a few seconds </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally stir in the sesame oil and remove from the heat
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://2.bp.blogspot.com/-bJbpTF2bNy0/UDzJv2R8mrI/AAAAAAAADnI/w2UykNPHb3s/s1600/IMG_3341.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-bJbpTF2bNy0/UDzJv2R8mrI/AAAAAAAADnI/w2UykNPHb3s/s640/IMG_3341.jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Pour the sauce over the fried eggplant chips and serve immediately to ensure the eggplants retain some of their crunch</span><br />
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<a href="http://3.bp.blogspot.com/-lSLXoNhZPmQ/UDzK0ZUAr5I/AAAAAAAADnQ/LoYPaDVsMbM/s1600/IMG_3364.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-lSLXoNhZPmQ/UDzK0ZUAr5I/AAAAAAAADnQ/LoYPaDVsMbM/s640/IMG_3364.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This method with the sauce is listed as an alternative to the original Sichuan recipe in Fuchsia's book. I have tweaked it even further by adding the step of coating with tapioca flour. I prefer the beauty in the crunch of the eggplant when prepared this way, the tapioca gives it the edge, and is an ode to Sichuan House's tower of eggplant.</span></blockquote>
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<a href="http://2.bp.blogspot.com/-aBPA9CVDz48/UDzLBxwo9lI/AAAAAAAADn4/gkgUC7JwXWk/s1600/IMG_3377.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-aBPA9CVDz48/UDzLBxwo9lI/AAAAAAAADn4/gkgUC7JwXWk/s640/IMG_3377.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The original recipe says to add the non-flour coated, deep-fried eggplant to the wok after the stock, sugar and soy mixture is brought to the boil. Then it continues with the cornflour slurry, vinegar, spring onions and sesame oil. I have prepared the dish in this method too, but found that the eggplant becomes far too mushy and the texture feast is missing as everything gets a bit soggy. I have also had it prepared like so in other Sichuan restaurants but have always gone back to Sichuan House's version that has so much appeal - well for me anyways!!!</span></blockquote>
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<a href="http://2.bp.blogspot.com/-vibQuFT7II0/UDzK_Eh77CI/AAAAAAAADnw/JFcLuBN3fQg/s1600/IMG_3375.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-vibQuFT7II0/UDzK_Eh77CI/AAAAAAAADnw/JFcLuBN3fQg/s640/IMG_3375.jpg" width="640" /></a><a href="http://2.bp.blogspot.com/-vibQuFT7II0/UDzK_Eh77CI/AAAAAAAADnw/JFcLuBN3fQg/s1600/IMG_3375.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a><a href="http://2.bp.blogspot.com/-vibQuFT7II0/UDzK_Eh77CI/AAAAAAAADnw/JFcLuBN3fQg/s1600/IMG_3375.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And in case you're wondering what is so fishy about a dish called Fish Fragrant Eggplant, which has no fishy ingredients at all, here is a little explanation from the book:- The fish fragrant flavour is one of the 23 flavours of Sichuan and get's its name from the seasonings used in traditional cooking of fish. It has a combination of salty, sweet, sour and spicy tastes and is heavily aromatic from the abundance of ginger, garlic and spring onion. The sauce's orange colour is derived from the base ingredient of Sichuanese chili bean sauce which is also typical in the cooking of fish dishes. </span></blockquote>
ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-55698785937238229902012-08-27T10:35:00.001-07:002012-08-27T10:35:37.808-07:00Kung Pao Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wrbK9Q4UTP0/UDuW0rZdyYI/AAAAAAAADlg/XkuS6HoYyC4/s1600/IMG_3381.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-wrbK9Q4UTP0/UDuW0rZdyYI/AAAAAAAADlg/XkuS6HoYyC4/s640/IMG_3381.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My love for Sichuan food sent me on a Google search for cookbooks that could broaden my, shall we say, repertoire. It was only then that I discovered Fuchsia Dunlop, who is very much considered to be the authority on Sichuan cooking, well in the Western world anyway. She has penned a few books on the subject, having studied the culinary art in the Sichuan province - and she is quite the expert. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I finally received my copy of Fuchsia Dunlop's Land of Plenty in the mail (It took a while getting here from the UK). It's not your regular glossy cookbook, however. Rather, it is quite reminiscent of a high school text book. Lots of black and white pages and very few pictures - the kind you would scribble doodles on during those classes when boredom struck. The first eighty or so pages are made up of a lengthy introduction and then a walk through the cutting techniques and ingredients in a typical Sichuanese pantry. To say the least, I have been so engrossed in reading the book that I figured it was time to try a recipe.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kung Pao or Gung Bao Chicken is a dish I only discovered by chance at an impromptu take away fix a couple of years ago. I have been making the dish ever since and absolutely love it. The flavours of the soy and rice wine in the dish meld together in a smoky aromatic finish that fills the air well before the liquid hits the wok. As with most Chinese cuisine, the preparation stage is always the most time consuming. But the reward is far greater than the time spent - well for me anyways! </span></div>
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<a href="http://4.bp.blogspot.com/-5vWCZU5m-4I/UDuWXhQihLI/AAAAAAAADkI/tEHQoTdbAcA/s1600/IMG_3269.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-5vWCZU5m-4I/UDuWXhQihLI/AAAAAAAADkI/tEHQoTdbAcA/s640/IMG_3269.jpg" width="640" /></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients, serves 6</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 x Chicken Thigh Fillets, cut into 1cm cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 x Garlic cloves, finely sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2" piece x Ginger, finely sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10 x Spring onions (scallions), white parts only cut into 1" lengths</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Peanut Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12 x Dried Chilli, snip in half and discard seeds</span></div>
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<a href="http://4.bp.blogspot.com/-4e5YcPyBdFE/UDuWaee8A_I/AAAAAAAADkQ/tJJ9IIQzeL0/s1600/IMG_3273.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://4.bp.blogspot.com/-4e5YcPyBdFE/UDuWaee8A_I/AAAAAAAADkQ/tJJ9IIQzeL0/s640/IMG_3273.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Sichuan Pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 handfuls x Peanuts or Cashews, roasted </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Marinade</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tsp x Light Soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Shaoxing wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tsp x Cornflour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 tsp x Sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 tsp x Cornflour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Dark Soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Light Soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 tsp x Chinese Black Vinegar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp x Sesame Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-4 Tbsp of Water, as required</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Combine marinade ingredients in a large bowl and toss through the cubed chicken pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Marinate for at least 1 hour</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Place all sauce ingredients into a pouring jug and stir to combine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in the wok until it is just about to start smoking</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the halved and deseeded chilli and Sichuan pepper and stir fry for 30 seconds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tip in the marinating chicken and stir fry for about 5 minutes</span><br />
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<a href="http://3.bp.blogspot.com/-ESldH3ALWxo/UDuWdL10z8I/AAAAAAAADkY/UXjFmTNuZJE/s1600/IMG_3290.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-ESldH3ALWxo/UDuWdL10z8I/AAAAAAAADkY/UXjFmTNuZJE/s640/IMG_3290.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Now stir in the spring onion, ginger and garlic and stir fry for another 5 minutes</span><br />
<a href="http://3.bp.blogspot.com/-fVpAPq2zxJI/UDuWfwIycnI/AAAAAAAADkg/iOI2MRQkVzI/s1600/IMG_3306.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-fVpAPq2zxJI/UDuWfwIycnI/AAAAAAAADkg/iOI2MRQkVzI/s640/IMG_3306.jpg" width="640" /></span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pour in the combined sauce ingredients</span><br />
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<a href="http://4.bp.blogspot.com/--C2RkS2xbLo/UDuWiouSQPI/AAAAAAAADko/A5vETRFwFHs/s1600/IMG_3312.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/--C2RkS2xbLo/UDuWiouSQPI/AAAAAAAADko/A5vETRFwFHs/s640/IMG_3312.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stir through for two minutes, taste and adjust salt if required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When the sauce thickens slightly add the peanuts or cashews </span><br />
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<a href="http://4.bp.blogspot.com/-cNZcxVe_TNI/UDuWk7_MkfI/AAAAAAAADkw/PZEOyBEzfs8/s1600/IMG_3315.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-cNZcxVe_TNI/UDuWk7_MkfI/AAAAAAAADkw/PZEOyBEzfs8/s640/IMG_3315.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Stir through for a minute </span><br />
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<a href="http://4.bp.blogspot.com/-b2lvxv6nVLY/UDuWnV51lvI/AAAAAAAADk4/CWJCSQBQy9M/s1600/IMG_3321.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-b2lvxv6nVLY/UDuWnV51lvI/AAAAAAAADk4/CWJCSQBQy9M/s640/IMG_3321.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Remove from wok an place in a serving dish</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvYsizJvXP01IaoG3hdtfbAnBbZ28DozVbSwIYHJTJWVNZQerxvaiSvlCjX2QZIuUklgCF6DhcQeJiFM-Kagf76LjXjRCyZamBkRkzYu41coltpG24xo68OfJ-V6YXodYBt1su8UMX1QH/s1600/IMG_3343.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvYsizJvXP01IaoG3hdtfbAnBbZ28DozVbSwIYHJTJWVNZQerxvaiSvlCjX2QZIuUklgCF6DhcQeJiFM-Kagf76LjXjRCyZamBkRkzYu41coltpG24xo68OfJ-V6YXodYBt1su8UMX1QH/s640/IMG_3343.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> A dish as flavoursome as Kung Pao chicken can only be complimented with a bowl of Jasmine rice....ahhh delicious!</span><br />
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<a href="http://4.bp.blogspot.com/-KJdUfF5LkdM/UDuW3AIOPiI/AAAAAAAADlo/CZFdeevQGBI/s1600/IMG_3383.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-KJdUfF5LkdM/UDuW3AIOPiI/AAAAAAAADlo/CZFdeevQGBI/s640/IMG_3383.jpg" width="640" /></span></a></div>
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<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-41894428871061076212012-08-20T18:00:00.000-07:002012-08-20T18:00:10.745-07:00Review: Awash - African Restaurant & Bar, Footscray<div>
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<a href="http://1.bp.blogspot.com/-TOEjNTRwN1M/UDLDyGVYhLI/AAAAAAAADik/xijsr1yAIOg/s1600/IMGP2904.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-TOEjNTRwN1M/UDLDyGVYhLI/AAAAAAAADik/xijsr1yAIOg/s640/IMGP2904.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">On a cold weeknight in winter, I was out for some dinner with my usual band of food misfits (and I say misfits because we have stumbled upon some bad food many a times). They wanted to eat something different that they hadn't tried before. I had been raving about Ethiopian food for some time now and it seemed like the perfect opportunity to introduce them to the cuisine. On checking some of the reviews on </span><a href="http://www.urbanspoon.com/r/71/760114/restaurant/Melbourne/Awash-Footscray" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Urbanspoon</a><span style="font-family: 'Trebuchet MS', sans-serif;"> we decided to try out a place I had never been to either - Awash - It had 4 and a half stars and sounded promising. Nestled quietly on the less busy end of Hopkins St, Footscray, this little gem was just waiting to be discovered by unsuspecting foodies like us. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The restaurant was empty albeit one table of four older gents of African origin. An empty dining room usually sets of alarm bells in my head, ringing about bad food and or service and I am sure my other cohorts were thinking the same thing too. But we were to discover that there isn't much truth in this notion - at least not on this night anyways.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The owner operator approached and welcomed us into the bright gaudily decorated room. She was dressed in traditional costume and looked like a typical Ethiopian mother going about her chores against a backdrop of a bright maroon wall adorned with traditional painings. Behind the counter was her kitchen setup, that added to the homeliness with her four burner stove with pots and pans steaming busily on the hobs.</span></div>
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<a href="http://2.bp.blogspot.com/-dSNZaxSc4Lg/UDLISY9vEsI/AAAAAAAADi0/BENRxaKU4Ss/s1600/IMGP2905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-dSNZaxSc4Lg/UDLISY9vEsI/AAAAAAAADi0/BENRxaKU4Ss/s400/IMGP2905.jpg" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What's good to drink? Well, when in Rome...I mean Ethiopia we must try some local beer and Harar beer was suggested for us to try. We did not need convincing - bring it on. It was a crisp drop of the amber stuff that was certainly refreshing and was going to be perfect to sooth the impending chilli heat from the food we were about to eat - unbeknownst to my fellow diners. They had eaten some of my hot and spicy creations before and I didn't think Ethiopian would be hard to palette - besides we had the Harar beer at our disposal if required.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Dishing up the Doro Wat</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"> Our host suggested that with appetites like ours, that we order at least two meat mains and a veg dish. She brought out the Injera bread first laid out on a huge plate ready to be dressed in the spicy stews that followed. I was looking forward to the <a href="http://iamnofoodcritic.blogspot.com.au/2012/08/doro-wats-spicy-chicken-stew-from.html" target="_blank">Chicken Doro Wat </a>as I wanted to taste how well the version I had made stacked up to a real Ethiopian's. it came served with a hard boiled egg and although very scant on the meat pieces, it was well flavoured and definitely had a kick. I could have done with a few more pieces of chicken as a small piece was not enough.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Full Forward - Derek Tibs </td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I highly recommend the Derek Tibs - and although it sounds like a football player's name I assure you it's not. This is a dish of dry pan fried beef or lamb (we had the lamb) cooked with spices and served piping hot. The lamb was tender and delicious and really put up good competition to the doro wats as our favourite dish - it even came served in an ornate dish, which added to its charm.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Being the big meat eaters that we were, it seems remiss of us to stop at two meat dishes so we ordered the the Awash Special Tibs - a dish of stewed beef cooked with spices and Ethiopian seasoned butter - <a href="http://iamnofoodcritic.blogspot.com.au/2012/08/berbere-and-niter-kibbeh-prelude-to.html" target="_blank">Niter Kibbeh</a>. This was a nice wet stew with lots of spicy runny gravy.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Awash Special Tibs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ful - beans never tasted so good!</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Pressed to order a vegetarian dish the decision was made to go with the <a href="http://iamnofoodcritic.blogspot.com.au/2012/08/fulethiopian-inspired-medames-beans.html" target="_blank">Ful</a> - Ethiopia's version of the very popular Arabic dish Foul Medames. Considering the <a href="http://iamnofoodcritic.blogspot.com.au/2012/08/fulethiopian-inspired-medames-beans.html" target="_blank">Ful</a> had beans at it's base, this dish was surprisingly a hit. The flavour that <a href="http://iamnofoodcritic.blogspot.com.au/2012/08/berbere-and-niter-kibbeh-prelude-to.html" target="_blank">Berbere</a> spices give to mashed beans is quite unique and well worth a try. Even if you are not a fan of beans this dish will impress as you tend to forget that you are eating the humble bean.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Traditionally, wots and tibs are laid over a huge Injera loaf and our host served portions to form a circle in front of us so that each of us would have a taste of each dish. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Dig in don't wait!</td></tr>
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<a href="http://1.bp.blogspot.com/-RsX8Lv3xEAY/UDLSVBPqhdI/AAAAAAAADjs/_9SU_drIS_M/s1600/IMGP2923.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-RsX8Lv3xEAY/UDLSVBPqhdI/AAAAAAAADjs/_9SU_drIS_M/s400/IMGP2923.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We were brought out scroll rolled extra injera to use for the meal and t</span><span style="font-family: 'Trebuchet MS', sans-serif;">he best part was waiting for us at the end when we would be able to eat the stew soaked injera from the main plate.</span></div>
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<a href="http://1.bp.blogspot.com/-j9cnZrhndTw/UDLSNXc849I/AAAAAAAADjU/a9Nnc5iVxBc/s1600/IMGP2915.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-j9cnZrhndTw/UDLSNXc849I/AAAAAAAADjU/a9Nnc5iVxBc/s640/IMGP2915.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">The quiet little restaurant that we entered about an hour ago had certainly surprised us with its delicious food and homely service. Since we practically had the place to ourselves we had run of the house and asked the host to crank up the stereo with some of her hometown sounds. It was quite a unique experience that I can liken to being at your grandma's home, where she is cooking up a storm in the kitchen for you and your mates.</span><br />
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<a href="http://3.bp.blogspot.com/-yAuy2ng1884/UDLX9cJYlrI/AAAAAAAADj8/f8of1Yt5ai0/s1600/IMGP2933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yAuy2ng1884/UDLX9cJYlrI/AAAAAAAADj8/f8of1Yt5ai0/s320/IMGP2933.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Footscray has its fair share of Ethiopian </span><span style="font-family: 'Trebuchet MS', sans-serif;">restaurants</span><span style="font-family: 'Trebuchet MS', sans-serif;"> and you really are spoilt for choice. Despite its poor patronage Awash definitely could contend for some of the best tasting cuisine from the region and I am most happy to have tried it and can attest to that claim.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-POCbKfWJnqQ/UDLX65KUr2I/AAAAAAAADj0/CEXeqT4MoUQ/s1600/IMGP2925.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-POCbKfWJnqQ/UDLX65KUr2I/AAAAAAAADj0/CEXeqT4MoUQ/s640/IMGP2925.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">If you're nice to the owner, she will let you wear the Ethiopian knitted cap too! All hail the Fresh Prince of Awash!</span> <span style="font-family: 'Trebuchet MS', sans-serif;"> </span></td></tr>
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<a href="http://www.urbanspoon.com/r/71/760114/restaurant/Melbourne/Awash-Footscray"><img alt="Awash on Urbanspoon" src="http://www.urbanspoon.com/b/link/760114/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com3tag:blogger.com,1999:blog-5204810089668501766.post-25106602737318495332012-08-10T03:00:00.000-07:002012-08-13T17:47:00.964-07:00Ful...Ethiopian inspired medames (beans)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CKZWoIT2LwI/UCO0QPLGXfI/AAAAAAAADgg/DASJP5k1ymE/s1600/untitled-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-CKZWoIT2LwI/UCO0QPLGXfI/AAAAAAAADgg/DASJP5k1ymE/s640/untitled-2.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ful medames is a common dish that originated in Egypt. It has a basic list of staple ingredients with mashed fava beans at it's base combined with fresh aromatics and olive oil. Surprisingly ful is very much enjoyed as a breakfast dish in parts of the Arab world. We ordered it at a recent (dinner) visit to an Ethiopian restaurant in Footscray and were thrown aback by it's flavour and taste. With a big batch of berbere powder still remaining from my last foray in Ethiopian Doro Wats, I was very inspired to make my own ful dish. What resulted was a fine example of how the simplest things can be so good. This is hardly a recipe - if anything it is simply a quick fix for a boring can of beans from the pantry - in no time it is transformed into pure deliciousness.</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Olive Oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">400g can x Cannellini Beans (Fava Beans if you want to be authentic!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x small Onion, diced finely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves x Garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Sweet Paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp x Berbere powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup x Stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup x water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chili, to garnish</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the olive oil in a pan and add the paprika, stir for a minute on low heat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">add the onions and saute gently for 5 minutes then add the garlic and stir through</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the berbere powder and stir to combine all ingredients </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Rinse and drain the beans and add to the spice mix with the stock</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bring to a boil then lower heat, cover and simmer for 10 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add a little water at a time to maintain the sauce consistency</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">After the 10 minutes mash beans gently, folding through the sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Season well with salt, tasting to adjust accordingly</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook for a further 2 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish with chopped chilli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with injera, to be authentic, as part of an Ethiopian meal </span><br />
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<a href="http://3.bp.blogspot.com/-1G-gAtFFg0I/UCO03Qv33cI/AAAAAAAADgw/3PpEgYZu7ck/s1600/untitled-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://3.bp.blogspot.com/-1G-gAtFFg0I/UCO03Qv33cI/AAAAAAAADgw/3PpEgYZu7ck/s640/untitled-3.jpg" width="640" /></span></a></div>
<a href="http://4.bp.blogspot.com/-L4pSATEkba4/UCO1YWJhTEI/AAAAAAAADg4/vjP1a4aW4kA/s1600/untitled-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-L4pSATEkba4/UCO1YWJhTEI/AAAAAAAADg4/vjP1a4aW4kA/s640/untitled-4.jpg" width="640" /></span></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">- or it even goes well with Lebanese flatbread.</span><br />
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<br />ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com0tag:blogger.com,1999:blog-5204810089668501766.post-61204785079496094372012-08-09T05:02:00.004-07:002012-08-09T05:02:52.616-07:00Doro Wats - Spicy Chicken Stew from Ethiopia<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-qespQxMYXGY/Tz43grcrUNI/AAAAAAAACa8/BEbtK8NEitc/s1600/IMG_7748.jpg"><img border="0" src="http://4.bp.blogspot.com/-qespQxMYXGY/Tz43grcrUNI/AAAAAAAACa8/BEbtK8NEitc/s640/IMG_7748.jpg" /></a><br />So without any further say or do here is the recipe to what many consider the national dish of Ethiopia. And after cooking this stew and sampling it's exquisite deliciousness - all I have to say is that more national dishes should be like this one. This deep bodied stew is so full of flavour. It gets its dark red appearance from the loads of paprika in the Berberé powder, that is essentially the soul of the dish. Doro wats have a huge spicy kick that will knock your taste buds for a six. The Ethiopian eating experience is only further enhanced by pairing the unique flavours of this dish with the equally unique Injera bread. The slighty tart, sourness of the flatbread compliments the pungency of the stew perfectly. I highly recommend tracking down a supplier in your neck of the woods.</span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients, serves 6 as part of a shared meal</b><br />1.5 kg x skinless Chicken thigh fillets, cut into bite size pieces<br />Juice x 1 Lemon<br />1tsp x Salt<br />2 x Onions, finely chopped<br />4 x Garlic cloves<br />2-inch piece x Ginger<br />60ml Niter Kibbeh<br />2tbsp x Paprika<br />4-5 heaped tbsp x Berberé powder<br />1 cup x Chicken Stock<br />½ cup x Red wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp x Cayenne pepper<br />Salt and pepper - to taste<br />4 - 6 Hard-boiled eggs<br /><b>Directions</b><br />Marinate the chicken pieces with the lemon juice and salt for about 30 minutes.<br />Puree the onions, garlic and ginger in a food processor, adding a little water if necessary.<br />Heat the niter kibbeh in a heavy pot over medium heat. <br />Add the paprika and stir well to color the oil for about 1 minute making sure not to burn the spice. <br />Now stir in the berberé paste and cook for another 2 to 3 minutes.<br />Add the pureed onion, garlic and ginger and sauté for about 5 minutes stirring to cook down the onions<br />Pour in the stock and wine and bring to a boil</span></div>
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<a href="http://3.bp.blogspot.com/-mgmbsProHgg/Tz43XLEbtcI/AAAAAAAACa0/GbpDc4QzLLk/s1600/IMG_7715.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="http://3.bp.blogspot.com/-mgmbsProHgg/Tz43XLEbtcI/AAAAAAAACa0/GbpDc4QzLLk/s640/IMG_7715.jpg" width="640" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Next add in the marinated chicken pieces and stir to combine<br />Sprinkle in the cayenne pepper and season with salt and pepper. <br />Bring back to a gentle boil then reduce heat to low, cover and simmer for 45 minutes or until the chicken is very tender<br />Add a little extra water if the sauce begins to dry during the simmering stage, this dish needs a rich and thick gravy<br />Add the whole hard boiled eggs in the final 5 minutes and check seasoning<br />Serve hot dolloped directly onto the injera bread. <br /><a href="http://3.bp.blogspot.com/-wm2gD0O59mY/Tz439R4-9_I/AAAAAAAACbU/Qd9j1dK92TU/s1600/IMG_7770.jpg" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="http://3.bp.blogspot.com/-wm2gD0O59mY/Tz439R4-9_I/AAAAAAAACbU/Qd9j1dK92TU/s640/IMG_7770.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roll up additional loaves of injera into scrolls and serve slightly warmed
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<a href="http://4.bp.blogspot.com/-k6L2DxpjqhA/Tz44GkDGSOI/AAAAAAAACbc/0ysOl_tTwPs/s1600/IMG_7779.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="http://4.bp.blogspot.com/-k6L2DxpjqhA/Tz44GkDGSOI/AAAAAAAACbc/0ysOl_tTwPs/s640/IMG_7779.jpg" width="640" /></span></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6mwwcOLIPb4/Tz430yloJgI/AAAAAAAACbM/DJsqTRDLGGw/s1600/IMG_7761.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/-6mwwcOLIPb4/Tz430yloJgI/AAAAAAAACbM/DJsqTRDLGGw/s640/IMG_7761.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">A variation for vegetarians is to replace the meat with eggplant and zuchinni and cook for about 20 minutes - use veggie stock of course!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JvKEvNQbXQY/Tz43rD9MKQI/AAAAAAAACbE/rP-5ljv-KW4/s1600/IMG_7758.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="422" src="http://2.bp.blogspot.com/-JvKEvNQbXQY/Tz43rD9MKQI/AAAAAAAACbE/rP-5ljv-KW4/s640/IMG_7758.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">By far, one of the most unique tasting dishes that I have ever cooked and definitely a speciality.</span></td></tr>
</tbody></table>ngizeehttp://www.blogger.com/profile/01893143042697985281noreply@blogger.com1