Archive for November, 2012

Nov 01

Balsamic Rosemary Roast Chicken

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Balsamic Rosemary Roast Chicken
 
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Author:
Recipe type: Main
Cuisine: English
Serves: 4

Ingredients
  • 400g Carrots, cut into quarters lengthways
  • 3tbsp Olive Oil
  • 4 Garlic Cloves, unpeeled and bruised
  • 2 Stalks Rosemary, roughly chopped
  • 4 Chicken Breast Fillets, skin on
  • 2tbsp Balsamic Vinegar
  • 4tbsp Orange Juice
  • 1tsp Caraway Seeds
  • 1 Savoy Cabbage, thinly shredded

Instructions
  1. Preheat oven to 200C. Toss carrots with 1tbsp oil and tip onto baking tray. Season, then roast for 10mins. Meanwhile, mix garlic and rosemary with 1tbsp oil in a bowl. Add chicken, season and combine well.
  2. Nestle chicken breasts, skin side up, among carrots. Return to oven for 10mins, then splash over balsamic vinegar and orange juice. Roast for another 10mins until chicken is cooked and carrots are sticky and tender.
  3. For cabbage, heat remaining oil in large pan over high heat. Fry caraway seeds for 1min then add cabbage and 100ml water. Cover and cook for 3-5mins, stirring occasionally, until just tender. Season and serve cabbage with chicken, carrots and syrupy juices.

Nutrition Information
Calories: 298 Fat: 7.4g Saturated fat: 2g Carbohydrates: 14.8g Sugar: 14.8g Salt: 0.32g Fibre: 8.4g Protein: 40.3g

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Posted in Main

Nov 01

Stir-fried Brocolli with Garlic, Ginger and Chilli

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Stir-fried Broccoli with Garlic, Ginger and Chilli
 
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Author:
Recipe type: Side
Cuisine: Chinese
Serves: 4

Ingredients
  • 350g Broccoli
  • 1tsp Salt
  • 4tbsp Groundnut Oil
  • 2 Garlic Cloves, peeled and finely sliced
  • 2cm Fresh Root Ginger, peeled and finely sliced
  • 1-2tsp Chilli Flakes

Instructions
  1. Cut broccoli into small florets. Peel stalk and cut into thick slices. Bring large pan of water to oil with salt and 1tbsp groundnut oil. Blanch broccoli for 2-3mins; drain and set aside.
  2. Heat remaining oil in wok over high flame. Swirl it around and add garlic, ginger and chilli flakes, sizzling for 20-30secs until fragrant. Tip in broccoli and stir-fry for about 1min until florets are coated in fragrant oil. Season and serve.

Nutrition Information
Calories: 128 Fat: 11.8g Saturated fat: 2.4g Carbohydrates: 1.5g Sugar: 1.3g Salt: 1.2g Fibre: 3g Protein: 3.9g

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Posted in Chinese

Nov 01

Twice-cooked Pork with Red and Green Peppers

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Twice-cooked Pork with Red and Green Peppers
 
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Need min 3 hours cooling time
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4

Ingredients
  • 400g Pork Belly
  • 3tbsp Groundnut Oil
  • ½ Red Pepper, cut into 3cm dice
  • ½ Green Pepper, cut into 3cm dice
  • 1tbsp Chilli Bean Sauce
  • 1tbsp Black Bean Sauce
  • ¼tsp Dark Soy Sauce

Instructions
  1. Bring large pan of water to boil. Add pork, return to boil and simmer gently for 8-10mins until just cooked through (pierce meat with skewer to make sure juices run clear). Remove meat and allow to cool a bit, then place in fridge for 3-4hours or overnight to cool and completely dry out. Then cut into bit size pieces.
  2. Heat 1tbsp groundnut oil in wok over high heat. Stir fry peppers for 2-3 mins, until just starting to char. Remove and set aside.
  3. Return wok to medium heat with rest of oil. Add pieces of pork (stand back as they will spit) and stir fry gently for 4-5mins until slightly golden; set aside.
  4. Tip chilli bean sauce into oil and stir for 1min as it reddens. Add black bean sauce and stir-fry for 30secs, then add pork, soy sauce and diced peppers. Turn heat up high and stir-fry for couple more mins until everything is piping hot and smells wonderful. Serve immediately.

Nutrition Information
Calories: 351 Fat: 28.7g Saturated fat: 9g Carbohydrates: 3.1g Sugar: 3g Salt: 0.7g Fibre: 0.8g Protein: 20g

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Posted in Chinese, Main

Nov 01

Ultimate Custard

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Ultimate Custard
 
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Author:
Recipe type: Dessert
Cuisine: Englsih
Serves: 6

Ingredients
  • 1 Vanilla Pod
  • 300ml Whole Milk
  • 6 Egg Yolks
  • 100g Caster Sugar

Instructions
  1. Split vanilla pod and scrape out seeds; put both in pan with milk and cream. Heat to steaming, then take off heat and allow to infuse for 15mins. Discard vanilla pod.
  2. Beat egg yolks and sugar in bowl. Pour hot vanilla cream mixture over yolks, whisking constantly. Return to clean pan and set over medium heat. Stir constantly with wooden spoon until mixture just starts to thicken and coats back of spoon (about 6-7mins). Transfer to jug and serve immediately.

Nutrition Information
Calories: 408 Fat: 34.3g Saturated fat: 19.4g Carbohydrates: 19.8g Sugar: 19.8g Salt: 0.12g Fibre: 0g Protein: 5.3g

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Posted in Dessert

Nov 01

Apple and Blackberry Cobbler

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Apple and Blackberry Cobbler
 
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Author:
Recipe type: Dessert
Cuisine: Englsih
Serves: 6

Ingredients
  • 4 Dessert Apples, peeled, cored and thickly sliced
  • 450g Blackberries (or defrosted frozen berries)
  • 1 Orange, zest and juice
  • 40g Light Soft Brown Sugar
  • 1tbsp Brandy
  • 1 Star Anise
  • 1 Vanilla Pod
  • 100g Self-Raising Flour
  • 50g Caster Sugar
  • 100g Unsalted Butter, chilled and cut into small cubes
  • Pinch of Salt
  • 40g Pecans, roughly chopped

Instructions
  1. Preheat oven to 190C. Put fruit, brown sugar, brandy, star anise and vanilla pod in a pan. Cook gently for 5mins, discard anise and vanilla and tip into 1.8l ovenproof dish.
  2. For topping, put flour, caster sugar, butter and pinch of salt in bowl and rub together with fingertips until it resembles breadcrumbs. Stir in pecans
  3. Add 2tbsp cold water and gently knead to form soft dough. Roll into about 8 balls and place on fruit. Bake for 20-25mins until pastry is golden. Serve with custard.

Nutrition Information
Calories: 365 Fat: 19g Saturated fat: 9.4g Carbohydrates: 43.7g Sugar: 32.8g Salt: 0.17g Fibre: 6.2g Protein: 3.3g

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Posted in Dessert

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