He's really famous and all, but his recipes make sense and tastes good. I make my roast chicken to his recipe (almost) and the others have the spice that needs to be in all bland western cooking. Now he's started Ministry of Food and the website has lots of simple easy recipes the world should know. These recipes, and more have been circulated in a soft copy book form everyone should have read by now. Now its on the web.
I like that the recipe book of his I own has lots of vegetable recipes (although the veges he uses are not in season where I live) and has recipes for lamb and chicken, pork and rabbit but not beef. I wonder why?
Whats wrong with beef? Well, I feel uncomfortable cooking beef - I never know what it will taste like! And it always has a different taste. Almost always depending on which supermarket and how much I pay for it. What affects the taste? What the animal is fed or what breed of cattle it is? American Beef is not always safe - the Japanese have banned American Beef less than 3 years old.
A collection of my food experiences: restaurants and recipes.
Tuesday, 10 February 2009
Saturday, 7 February 2009
Tuesday, 3 February 2009
Lamb stew
I bought some lamb cubes and wanted to make a stew. I had once made one with aubergines, cumin and mint. I liked the idea of the ingredients but it never turned out well. I don't know where I went wrong with that one. I came home only to find I didn't have that magazine with me so I had to consult the internet to get some ideas.
Nigella had an interesting one, but I realised most British/Australian lamb stew recipes resemble lamb shank recipes or had a Moroccan tinge to it for added spices (served with couscous). All had tinned tomatoes, beans, cumin/cinnamon, chilli, bla bla bla. I looked at my recylced space filled with empty tinned tomatoes (pizza, pasta, another stew) and decided not to use tomatoes.
So I needed a Greek recipe and found this. I was so inspired by its simplicity. Such basic ingredients. Then you could add vegetables as appropriate and it gave a few authentic examples. What better place to find!.
I am getting some experience with making stews, especially since Stephen got his casserole dish. So I invented this recipe and it turned out alright. I am confident of writing the recipe out because it had the least inteference and effort put in, quiet straight forward.
One thing though, I served it to Nathan and he turned his nose at it. Didnt like it at all. I on the other hand loved the taste of it and as I got to the cauliflower (which Nathan used to love!) remembered my childhood days when I used to hate cauliflower. The whole dish was stamped - anti children - the sort of food mothers would force on their children. But I loved it.....
Lamb stew with cauliflower.
1 kg lamb cubed, floured
1 onion chopped
1 green pepper chopped
2 slices tinned jalapeno pepper
1 clove garlic
3 tbs parsley chopped
salt and pepper
1 cup wine
3 cups cauliflower chopped
4 potatoes, peeled, cut into large chunks
1. While you heat casserole dish, flour, salt and pepper the lamb cubes. Then add oil and brown the lamb. Turn heat off. Add onions, green pepper, garlic, jalapeno pepper and mix thoroughly. Leave to marinate in the oven for 1 hour.
2. 2 1/2 hours before its needed, turn the oven on with the casserole inside.
3. 1/2 an hour later, add the wine and some water but dont cover the meat.
4. 1 hours later, mix the casserole then lay the potatoes on top of meat but so as it doesnt touch the liquid.
5. 1/2 an hour later, remove the steamed potatoes gently and into another container. Mix the casserole, season as appropriate and add the cauliflower.
6. 15 minutes later its all done and ready to serve.
I served this with green lentils with tomatoes. This stew had a very lemony taste and needed something earthy to go with it.
Nigella had an interesting one, but I realised most British/Australian lamb stew recipes resemble lamb shank recipes or had a Moroccan tinge to it for added spices (served with couscous). All had tinned tomatoes, beans, cumin/cinnamon, chilli, bla bla bla. I looked at my recylced space filled with empty tinned tomatoes (pizza, pasta, another stew) and decided not to use tomatoes.
So I needed a Greek recipe and found this. I was so inspired by its simplicity. Such basic ingredients. Then you could add vegetables as appropriate and it gave a few authentic examples. What better place to find!.
I am getting some experience with making stews, especially since Stephen got his casserole dish. So I invented this recipe and it turned out alright. I am confident of writing the recipe out because it had the least inteference and effort put in, quiet straight forward.
One thing though, I served it to Nathan and he turned his nose at it. Didnt like it at all. I on the other hand loved the taste of it and as I got to the cauliflower (which Nathan used to love!) remembered my childhood days when I used to hate cauliflower. The whole dish was stamped - anti children - the sort of food mothers would force on their children. But I loved it.....
Lamb stew with cauliflower.
1 kg lamb cubed, floured
1 onion chopped
1 green pepper chopped
2 slices tinned jalapeno pepper
1 clove garlic
3 tbs parsley chopped
salt and pepper
1 cup wine
3 cups cauliflower chopped
4 potatoes, peeled, cut into large chunks
1. While you heat casserole dish, flour, salt and pepper the lamb cubes. Then add oil and brown the lamb. Turn heat off. Add onions, green pepper, garlic, jalapeno pepper and mix thoroughly. Leave to marinate in the oven for 1 hour.
2. 2 1/2 hours before its needed, turn the oven on with the casserole inside.
3. 1/2 an hour later, add the wine and some water but dont cover the meat.
4. 1 hours later, mix the casserole then lay the potatoes on top of meat but so as it doesnt touch the liquid.
5. 1/2 an hour later, remove the steamed potatoes gently and into another container. Mix the casserole, season as appropriate and add the cauliflower.
6. 15 minutes later its all done and ready to serve.
I served this with green lentils with tomatoes. This stew had a very lemony taste and needed something earthy to go with it.
Monday, 2 February 2009
Dharm's Murgh Marsala Chicken
I first tried this most delicious zesty chicken at my Dharm's house. I finally got the recipe from his blog and have been cooking it at least 10 times a year for the family. It is a guarantee to eat food at home especially with Jun the fussy 5 year old. I am back dating this post to when I first tried it and being close to my description of dinner at Dharms in 2008.
Dharm's Murgh Marsala Chicken recipe is here.
When I make it, I make it as easy as I can. I do cut corners. Firstly, I mix yoghurt, curry powder and chilli powder without the ginger and garlic to marinade the think slices of chicken breast. Chicken breast cooks quickly so I don't have to 'wait till the sauce thickens'
While the chicken marinades on the bench top, I chop the onion and immediately start frying it. with cardamons and mustard seed. I chop lots of garlic and ginger and slice a tomato and some green chilli's. Dried chilli's do when I don't have green ones, I feel it adds to the freshness of the dish. If they are in the fridge sometimes I add kafir lime leaves at this point. When the onions are soft, I add the ginger and garlic, after it is cooking well, I add the tomatoes. I wait for the tomatoes to cook down and add the marinaded chicken.
It is almost finished, just waiting for the chicken to cook and the sauce to thicken. Some coriander leaves or parsley is chopped to add to the chicken to finish cooking. I add this in the pan so the coriander melds into the chicken dish. Then serve.
Serve with rice.
The kids love it.
Dharm's Murgh Marsala Chicken recipe is here.
When I make it, I make it as easy as I can. I do cut corners. Firstly, I mix yoghurt, curry powder and chilli powder without the ginger and garlic to marinade the think slices of chicken breast. Chicken breast cooks quickly so I don't have to 'wait till the sauce thickens'
While the chicken marinades on the bench top, I chop the onion and immediately start frying it. with cardamons and mustard seed. I chop lots of garlic and ginger and slice a tomato and some green chilli's. Dried chilli's do when I don't have green ones, I feel it adds to the freshness of the dish. If they are in the fridge sometimes I add kafir lime leaves at this point. When the onions are soft, I add the ginger and garlic, after it is cooking well, I add the tomatoes. I wait for the tomatoes to cook down and add the marinaded chicken.
It is almost finished, just waiting for the chicken to cook and the sauce to thicken. Some coriander leaves or parsley is chopped to add to the chicken to finish cooking. I add this in the pan so the coriander melds into the chicken dish. Then serve.
Serve with rice.
The kids love it.
Thursday, 29 January 2009
Ten Ichi, Ginza
When this restaurant is Googled, all you get are fav reviews of this restaurant. Some say its one of the best tempura restaurants in Japan.
Tempura is one of the easiest foods to eat in Japan. Most everyone likes it and its available everywhere. Its simple food, the basic ingredient, deep fried with a light crispy batter. Take a string bean, deep fry it. The high heat ensures you probably wont get food poisoning. The simplicity ensures there are no hidden ingredients to baulk at the taste. I like it mostly because of all the types of Japanese foods, this has the most vegetables.
Then you have Ten ichi.
There is tempura and there is tempura. Here the most excellent vegetables are sourced specifically for its freshness and natural tastes. The batter is perfectly mixed to form a crispy outer coating to cook the vegetable quickly and seal in all its goodness. The oil perfectly clean heated in a copper basin with thermometer attached.
When the food is served, the chef gently explains how to eat it - the prawn head: with salt only, the prawn: with salt and lemon then the fish and vegetables, as you wish - salt or the delicious home made tempura dressing with grated daikon.
Seated around the chef, each morsel is served consecutively. He watches how you eat, and times the moment to start cooking the next selection. It starts with prawns, vegetable, fish vegetables, fish, etc ending with a mixed tempura on rice.
Nathan asked for a second helping of asparagus, which cost USD5. He wont eat asparagus without being reminded of this visit.
So I took my Dad to this restaurant. The chef had changed to a younger person. My previous visit with Jon and Suzi the older one was training the new one. I hope he enjoyed it.
I noticed yet another wonderful thing here: the rice at the end. They serve a smaller grain rice than I have tried before. The smallness reminded me of broken rice at home, but you could feel each roundness tinier than what we are used to. perfect.
Tempura is one of the easiest foods to eat in Japan. Most everyone likes it and its available everywhere. Its simple food, the basic ingredient, deep fried with a light crispy batter. Take a string bean, deep fry it. The high heat ensures you probably wont get food poisoning. The simplicity ensures there are no hidden ingredients to baulk at the taste. I like it mostly because of all the types of Japanese foods, this has the most vegetables.
Then you have Ten ichi.
There is tempura and there is tempura. Here the most excellent vegetables are sourced specifically for its freshness and natural tastes. The batter is perfectly mixed to form a crispy outer coating to cook the vegetable quickly and seal in all its goodness. The oil perfectly clean heated in a copper basin with thermometer attached.
When the food is served, the chef gently explains how to eat it - the prawn head: with salt only, the prawn: with salt and lemon then the fish and vegetables, as you wish - salt or the delicious home made tempura dressing with grated daikon.
Seated around the chef, each morsel is served consecutively. He watches how you eat, and times the moment to start cooking the next selection. It starts with prawns, vegetable, fish vegetables, fish, etc ending with a mixed tempura on rice.
Nathan asked for a second helping of asparagus, which cost USD5. He wont eat asparagus without being reminded of this visit.
So I took my Dad to this restaurant. The chef had changed to a younger person. My previous visit with Jon and Suzi the older one was training the new one. I hope he enjoyed it.
I noticed yet another wonderful thing here: the rice at the end. They serve a smaller grain rice than I have tried before. The smallness reminded me of broken rice at home, but you could feel each roundness tinier than what we are used to. perfect.
Saturday, 24 January 2009
San Bei Ji
I needed a non curry recipe for some chicken thigh I bought. I also had some basil that needed to be used. I still have ambitions to make pizza ala Sherinkan) So what about San Bei Ji which should be chicken made with 3 cups of sauce: 1 cup sesame oil, 1 cup soysauce and 1 cup chinese wine.
I looked up the web and found some recipes. Google "San Bei Ji".
Jan 2016 update: another Three Cup Chicken recipe from Taste of Hong Kong.
I looked up the web and found some recipes. Google "San Bei Ji".
Jan 2016 update: another Three Cup Chicken recipe from Taste of Hong Kong.
Monday, 19 January 2009
Beef Caserole
A friend told me this recipe. She makes it on days that she knows she won't have time to cook. So its all prepared in the morning and left in the oven with a note to her children. All they do it put the oven on 2 hours before eating. I made it today - took me 15 minutes to prepare, leave in the oven for later.
Its a bit like Lancashire hot pot.
Beef Casserole
400g oyster blade steak
1 onion sliced into rings
1 carrot, cut into circles
1 bay leaf
1 sprig rosemary
3 tbs madiera wine
1 cube beef stock
Water, salt and pepper
1. Find a casserole dish with a close fitting lid. My friend used a ceramic pot/earthern ware pot.
2. Lay the onions, bay leaf,rosemary, madiera, meat, carrots in that order.
3. Sprinkle a cube of beef stock over it, salt and pepper. Pour enough water to cover the meat by 2/3.
4. Place a baking sheet over the pot and cover.
5. Leave in the oven till ready to cook.
6. Cook for 2 hours on 180 deg C (and not for less than that)
I put some potatoes over the carrots so it becomes a one pot dish. If I have a really small amount of tomatoes, like 3 cherry tomatoes or some sweet potato, I might place them in as well.
Its a bit like Lancashire hot pot.
Beef Casserole
400g oyster blade steak
1 onion sliced into rings
1 carrot, cut into circles
1 bay leaf
1 sprig rosemary
3 tbs madiera wine
1 cube beef stock
Water, salt and pepper
1. Find a casserole dish with a close fitting lid. My friend used a ceramic pot/earthern ware pot.
2. Lay the onions, bay leaf,rosemary, madiera, meat, carrots in that order.
3. Sprinkle a cube of beef stock over it, salt and pepper. Pour enough water to cover the meat by 2/3.
4. Place a baking sheet over the pot and cover.
5. Leave in the oven till ready to cook.
6. Cook for 2 hours on 180 deg C (and not for less than that)
I put some potatoes over the carrots so it becomes a one pot dish. If I have a really small amount of tomatoes, like 3 cherry tomatoes or some sweet potato, I might place them in as well.
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