tag:blogger.com,1999:blog-42779358647882639602024-02-19T05:47:12.441-05:00Marty TsangAnonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-4277935864788263960.post-71227090992671113612015-03-17T05:37:00.002-04:002015-03-17T05:50:18.795-04:00Mushroom and Lemon Fettuccini<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, 'Times New Roman', serif;">I’ve recently made
the conversion from supermarkets to weekend markets in Chinatown, partly to
economise, but mostly for freshness.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">This is one recipe
born from my market trawls that uses simple and fresh ingredients. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2zd5KvWU-4r5E4kBmjEDRG1QuTHwa6WEGygZD21PKdzKjSJyddrG6Tsqd0acu-6rosBIFj-EWbaJp5Vnw6AtRJDXzGMyqV9xPZfn6yrOITXxxjC0W6JIVIAnyjRtn0zhnwtNf7cKOgfJ/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2zd5KvWU-4r5E4kBmjEDRG1QuTHwa6WEGygZD21PKdzKjSJyddrG6Tsqd0acu-6rosBIFj-EWbaJp5Vnw6AtRJDXzGMyqV9xPZfn6yrOITXxxjC0W6JIVIAnyjRtn0zhnwtNf7cKOgfJ/s1600/photo+2.JPG" height="320" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Ingredients </b><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 large field
mushrooms<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">200g fettuccini<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 – 3 garlic cloves,
crushed<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">½ brown onion,
finely chopped<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">½ cup rocket <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 – 3 tbsp butter <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">½ tsp chilli flakes <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp Dijon mustard <o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif;">2 - 3 tbsp lemon juice</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tbsp lemon zest</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Salt and pepper, to
taste<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Directions </b><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a pan, heat
butter and cook garlic and onion until lightly browned. Add mushrooms and
chilli and allow to soften. You may need to add a little water to help cook the
mushrooms (or add more butter). <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bring water in a pot
to boil and cook pasta after adding salt and olive oil. <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Reheat mushrooms,
add lemon juice, dijon mustard and rocket. Toss and add pasta. <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Finish by serving
with lemon zest and salt and pepper to taste. For a creamy pasta, stir in some
fresh ricotta. <o:p></o:p></span></div>
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<o:p><span style="font-family: Times, Times New Roman, serif;"><br /></span></o:p></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-8197129279902938942014-09-24T07:02:00.000-04:002014-09-24T07:02:21.369-04:00Radicchio and Crispy Basil Potato Salad with Caramlised Pickling Onions and Pancetta<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #7f7f7f; font-family: Times New Roman, serif;"><i><span style="font-size: 14px; line-height: 21px;">A quick weeknight assault on your senses. </span></i></span></div>
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<span style="color: #7f7f7f; font-family: Times New Roman, serif;"><i><span style="font-size: 14px; line-height: 21px;"><br /></span></i></span></div>
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<span style="color: #7f7f7f; font-family: Times New Roman, serif;"><i><span style="font-size: 14px; line-height: 21px;"><br /></span></i></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">250g
radicchio leaves <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2
-3 potatoes, thinly sliced <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">100
– 200g pancetta, cut<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">5
– 7 pickling onions <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1
tbsp butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1
tbsp honey <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1
tbsp brown sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">¼
cup olive oil <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1
tbsp basil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">½
lemon, juiced <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 14px;">Salt and pepper, to taste </span></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif";">Preheat
oven to 200 degrees Celsius. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Thinly
slice potatoes and coat in basil, olive oil and pepper. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Halve
pickling onions, add butter, honey and brown sugar. Place in small baking dish.
Cook potatoes and onions together for 20 – 25 minutes. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Fry
pancetta until crispy brown and let cool.</span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">To plat,
add radicchio, potatoes, onions, remaining caramel and top with pancetta. Make
an olive oil and lemon dressing and coat salad liberally. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-34750873855482618042014-08-17T03:46:00.000-04:002014-08-17T03:47:54.448-04:00Homemade Gnocchi with Roasted Pumpkin and Garlic Cream Sauce <div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">The rain was endless yesterday so I decided to make a
recluse of myself and spend the afternoon inside with Billie Holiday, wine, a
huge bath and a night of making gnocchi. All that is missing from this picture
is at least 10 cats, and then I would be a spinster Paddington woman. (I did
have a friend come for dinner; it wasn’t a completely lonely affair)</span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYCKXziCNDlLT51ioapRxmfPsKMDruUueVf_L74GyMsC-yfXAwj9h69iWujEO28TuZNPimjP9W4pUT6crBQALUYQO7PtpA8LtmPNpzzptzlEgWFicV9ZAPlCKEpnHOXYEsdGIJdm0o7gl/s1600/photo+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYCKXziCNDlLT51ioapRxmfPsKMDruUueVf_L74GyMsC-yfXAwj9h69iWujEO28TuZNPimjP9W4pUT6crBQALUYQO7PtpA8LtmPNpzzptzlEgWFicV9ZAPlCKEpnHOXYEsdGIJdm0o7gl/s1600/photo+(2).jpg" height="320" width="320" /></a></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Continuing on my path of destruction with my weekend affair
with carbs, I’ve made a homemade gnocchi, with a roasted garlic and pumpkin
cream sauce, finished with blue vein and pine nuts. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">700g
gnocchi (<a href="http://martyjaytsang.blogspot.com.au/2014/05/gnocchi-with-buttered-crab-and-brussel.html" target="_blank">recipe here</a>)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">300g
pumpkin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1
garlic bulb<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">¾
cup thickened cream <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">½
small onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Cinnamon
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Nutmeg
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Cayenne
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Pine
nuts, to garnish <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Blue
vein cheese, to garnish<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Olive
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Salt
and pepper, to taste <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">For gnocchi, follow
recipe in link above. Allow 1 hour to bake potatoes and 1 hour preparation and
cooking. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">For cream sauce, skin pumpkin
and coat in olive oil, a dash of cinnamon, cayenne pepper and nutmeg. Bake pumpkin
with whole garlic for 30 minutes at 200 degrees Celsius, or until well roasted. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">In a pan, heat olive oil
and add diced onions. Cook until opaque. Add cream, pumpkin and garlic. With a
hand held blender, pulse cream sauce until a smooth consistency. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">To serve, combine gnocchi
and cream sauce, topping with blue vein and pine nuts. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-34163827979284140752014-08-15T07:36:00.000-04:002014-08-17T02:14:14.257-04:00Grilled Eggplant and Chilli Lemon Pasta, topped with Gorgonzola, Cranberries and Hazelnuts<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">First of all, apologies for being completely negligent of my
food. The last few months have been a time of so much change - the closing of
chapters and opening of beautiful French doors into a world of new highs and
lows. Ha.</span></div>
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<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeQPhfEnFC86aE2duIPiJWYvIj3koxDRfr-yR9IYR2M_Ki76VJHHy_-qOUJLTpaOjnigHZRt9EUFwGfOi8Z7j2GH5cS3KU0Fn8Q-DgZbSYzj2f86a1mBrUANsD9XA5tZv9cP7Y91SRs0a/s1600/photo+2+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeQPhfEnFC86aE2duIPiJWYvIj3koxDRfr-yR9IYR2M_Ki76VJHHy_-qOUJLTpaOjnigHZRt9EUFwGfOi8Z7j2GH5cS3KU0Fn8Q-DgZbSYzj2f86a1mBrUANsD9XA5tZv9cP7Y91SRs0a/s1600/photo+2+(7).JPG" height="320" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">When life gives you lemons, to hell with the lemonade, you
put on a spread with those lemons so lavished even the lemons’ eyes will water
with bitter sweetness. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I’m in my new home this weekend alone and completely impoverished,
so I decided to spend the last of my pay check on an amazing dinner, for one. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #7f7f7f; font-family: Times New Roman, serif;"><span style="font-size: 10.5pt; line-height: 150%;">This recipe echoes the breath of an antipasto plate in your
mouth, with all the benefits (and happiness) of pasta. Starting with a simple
olive oil, lemon, chilli and garlic pasta, I add grilled eggplant and </span><span style="font-size: 14px; line-height: 21px;">Gorgonzola</span><span style="font-size: 10.5pt; line-height: 150%;"> cheese with the sweetness of dried cranberries and the crunch of toasted
hazelnuts. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">250g
pasta<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/3
cup olive oil <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2
cloves of garlic, crushed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">½
tsp chilli flakes <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">½
lemon, juiced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">3
Lebanese eggplants<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 10.5pt;">70g </span><span style="font-size: 14px;">Gorgonzola</span><span style="font-size: 10.5pt;"> cheese <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">50g
dried cranberries <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">100g
hazelnuts, toasted and crushed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Salt
and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Slice eggplants, length ways
and cover in salt to sweat bitterness out. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Bring water, salt and
olive oil to the boil. Add pasta and cook until al-dente. </span><span style="color: #595959; font-family: 'Times New Roman', serif;">In a hot pan, toast hazelnuts lightly and crush. Set aside.</span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Wipe off moisture from
eggplants, salt and pepper and char in hot pan with olive oil until well
browned on both sides. Add crushed
garlic and remove pan from heat. Allow garlic to heat and infuse. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: Times New Roman, serif;">Drain pasta, add to pan
with lemon juice, olive oil and chilli. Combine with eggplant and top with Gorgonzola cheese, cranberries and hazelnuts. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-11396270725070431672014-05-05T09:07:00.001-04:002014-05-26T01:08:46.177-04:00Gnocchi with Buttered Crab and Brussel Sprout Leaves<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">In an ode to one of my favourite restaurants in New York, </span><i style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">Tartin, </i><span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">I have braved homemade gnocchi,
served with buttered crab and brussel leaves. Tartin remains a West Village
institution serving homemade pastries and a masterpiece menu by Chef Thierry
Rochard,</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzE4cv34afRda084axWze5dfIzfZG2leOfpGZjGgo67PYe_SdPDov0tLu_9E0tf0tWj_d9z7fQWHO9VblW5jOn7cqKqB38wPxaurtqV9vAR56UQZ1yX94sEHzkVcaVSFIQoGHKA30VDYC/s1600/Tartine-Corner-1-940x626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzE4cv34afRda084axWze5dfIzfZG2leOfpGZjGgo67PYe_SdPDov0tLu_9E0tf0tWj_d9z7fQWHO9VblW5jOn7cqKqB38wPxaurtqV9vAR56UQZ1yX94sEHzkVcaVSFIQoGHKA30VDYC/s1600/Tartine-Corner-1-940x626.jpg" height="213" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">My favourite dish on the menu (apart from the classic French
onion soup), is the home made potato gnocchi with brussel leaves and smoked
mozzarella. While I wanted to honour the dish, I also wanted to add crab, a
delicate meat that would pair beautifully with a delicate homemade gnocchi. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKEO_ABP4GSkSD5rca260FrA-yD0ZpiSpQ4JQ4MZ3xWPY7GMsAWcXW7yzfvBhhf5394ETnB225RUWIiZx0FhAHxz5NuhQympPADDa9uxhSy6zZ9p1-wFoXVOwRT4PEyN2uPE1C6ggnYG6/s1600/g1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKEO_ABP4GSkSD5rca260FrA-yD0ZpiSpQ4JQ4MZ3xWPY7GMsAWcXW7yzfvBhhf5394ETnB225RUWIiZx0FhAHxz5NuhQympPADDa9uxhSy6zZ9p1-wFoXVOwRT4PEyN2uPE1C6ggnYG6/s1600/g1.jpg" height="217" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd3_V3sc4pDCweI5SiaIF88976CXv340VukHvWvtFF2fMnKltS57FhB0Paz5EEBmLJ6yQV5IKKi6VR2SarnVDxB6zJ8QHL4AwmoRTC_5WH8NEGSE_OMpZJ4fVhwNaLWnJmPkKs8T676zg/s1600/g3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd3_V3sc4pDCweI5SiaIF88976CXv340VukHvWvtFF2fMnKltS57FhB0Paz5EEBmLJ6yQV5IKKi6VR2SarnVDxB6zJ8QHL4AwmoRTC_5WH8NEGSE_OMpZJ4fVhwNaLWnJmPkKs8T676zg/s1600/g3.jpg" height="320" width="240" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I have spent the last week researching the best way to
approach gnocchi, which has the potential to be too firm, starchy or even
rubbery – a lot could go wrong! So I have found a beautiful compromise between a
traditional gnocchi and something a little more Michelin in quality. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">So as I started my research, I immediately thought Italian.
I have since discovered that gnocchi is of Middle Eastern Origin and made its
way through Europe during the Roman Empire expansion. Many European countries
have since appropriated their own versions. My recipe is based on a
recipe by talented food writer Felicity Cloake, for The Guardian. She offers a
fantastic compromise in integrity and ingredients.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Based on my finding and my middle way approach, I have
discovered a few tips to making a melt-in-your-mouth gnocchi:</span><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 70.9pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -1.0cm;">
<!--[if !supportLists]--><span style="color: #7f7f7f; font-family: Symbol; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text1; mso-themetint: 128;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Use Désirée potatoes –
it is a firm middle ground potato that isn’t too starchy or waxy. They will
help your gnocchi keep its shape. If unavailable, look for a creamy potato. Instead
of boiling your potatoes, bake them in the oven on a bed of rock salt. As
little moisture as possible in your potatoes will make for better gnocchi. The
rock salt will dry out potatoes. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 70.9pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -1.0cm;">
<!--[if !supportLists]--><span style="color: #7f7f7f; font-family: Symbol; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text1; mso-themetint: 128;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Use 1 small egg – It is
still debated and purists believe that a good gnocchi does not need a binding
agent. But let’s face it; a little egg can go a long way in taste, and also
stretching an untrained cook’s (me!) seeming dexterity! <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 70.9pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -1.0cm;">
<!--[if !supportLists]--><span style="color: #7f7f7f; font-family: Symbol; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text1; mso-themetint: 128;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Flour – The less flour
the better! Again, it is an art of less is more to make the perfect gnocchi. A
ratio I have found to work is 1 part potato to .30 - .35 flour.</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 70.9pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -1.0cm;">
<!--[if !supportLists]--><span style="color: #7f7f7f; font-family: Symbol; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text1; mso-themetint: 128;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Good butter – Butter is
the finishing touch on this dish and it has to be GOOD. <o:p></o:p></span></div>
</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I made a bucket load of gnocchi, and ate A LOT.
Traditionally gnocchi is served as a starter, so keep this in mind when
cooking. It’s rich and filling, so like its ingredients, less is more. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 4 -5 (as starters)<br /><br /><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">500g Désirée potatoes <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">175g flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Pinch sea salt, finely ground <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Pinch nutmeg <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">1 small egg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Rock Salt (to bake potatoes) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">75g good butter <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">5 – 6 large brussel sprouts, broken
up<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Crab meat, as desired <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Preheat oven to 200
degrees Celsius. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Start by piercing
potatoes all over so they do not burst in the oven when cooking and to extract
as much moisture as possible. Bake for 1 hour or so, baking for longer if
potatoes are larger. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">After cooked, peel and
push through a ricer or sieve onto a clean, floured surface. Add about a quarter
of the flour, salt and nutmeg. Making a well in the middle, add beaten egg. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Dust your hands in flour
and knead dough, adding flour as needed only. Do not over do dough, as this
will develop the gluten and will make the gnocchi firm and rubbery. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Set aside dough then
re-flour surface. Flatten to about 1.5cm. Cut each row about 1.5cm in width.
Roll each strip and cut into 1cm pieces. Each piece should be pressed with a
fork and dusted in flour. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">In a saucepan, bring
salted water to boil and then turn to a gentle simmer. Add half the gnocchi and
wait until all pieces rise, then count slowly to ten to remove from saucepan. Set
aside and keep warm. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">With a little of the
butter, add brussel leaves, and salt lightly. Toss only a few times in pan, as
they need to brown a little. Add remaining butter and add crab meat. I had bought
a fresh crab and cooked it earlier, removing meat painstakingly! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;">Add gnocchi and serve
hot, adding salt, pepper and a little cheese to taste. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj287LTfEGnZfU8s60NJMnmIKGKBsrKmlsKTPohbNzHttenaCxfKiMOuAGpQyZ_-BYdgXnNpNTOKdKGd1TqUFBIjjgM_EbOSrRDcDv56r4g4OuM_1qsN8mu6CjFjF_KLKpdnHzcX4K17FaR/s1600/g2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj287LTfEGnZfU8s60NJMnmIKGKBsrKmlsKTPohbNzHttenaCxfKiMOuAGpQyZ_-BYdgXnNpNTOKdKGd1TqUFBIjjgM_EbOSrRDcDv56r4g4OuM_1qsN8mu6CjFjF_KLKpdnHzcX4K17FaR/s1600/g2.jpg" height="213" width="320" /></a></div>
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<span style="color: #595959; font-family: "Times New Roman","serif"; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com1tag:blogger.com,1999:blog-4277935864788263960.post-61709993698269804052014-04-28T09:38:00.000-04:002014-04-28T09:38:51.964-04:00Creole Herb Battered Flathead with Parsnip and Wilted Spinach Puree, served with Charred Corn.<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 150%;">Part of growing with my blog and keeping myself interested
and not overwhelmed by endless culinary technique is to keep learning myself.
Today I learnt the art of the Parsnip Puree.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAxx-NSqMS7AUumtbTRAz67-BeD8EELJMSQUoBL_gw4QffBN6eVerlKO0TlGVczmjIVqzwRC9WuT_TyTB6PaEcwwqmHSdztYZwKsSRcVVBN4hDE-Y9voIKlyQ3lM92QBqBljDiZusFqUo/s1600/photo+1+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAxx-NSqMS7AUumtbTRAz67-BeD8EELJMSQUoBL_gw4QffBN6eVerlKO0TlGVczmjIVqzwRC9WuT_TyTB6PaEcwwqmHSdztYZwKsSRcVVBN4hDE-Y9voIKlyQ3lM92QBqBljDiZusFqUo/s1600/photo+1+%25282%2529.JPG" height="320" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgASTDQP5CKlU4ZaVfHCUggaFrH8l0J8ITamsTwYdQA3kCIx5bTybsFYpw6MmdIf6iO3tWAuUeMiWWbpDxeaNjadCKN1zSxLrMpc19oGRjQP0Tn5zo69i6Exln9sM1LCZbz_t7hhxDJVG/s1600/photo+4+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgASTDQP5CKlU4ZaVfHCUggaFrH8l0J8ITamsTwYdQA3kCIx5bTybsFYpw6MmdIf6iO3tWAuUeMiWWbpDxeaNjadCKN1zSxLrMpc19oGRjQP0Tn5zo69i6Exln9sM1LCZbz_t7hhxDJVG/s1600/photo+4+(1).JPG" height="320" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Parsnip is a root vegetable, closely related to the carrot. It’s
creamy, rich and woody in flavour. It’s really complementary with meat and
seafood and a perfect way to welcome winter eating. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">The key to a perfect parsnip puree is to remove the woody
core, which I had overlooked for a very long time. I didn’t even notice there
was a core in parsnip, but it came out quite easy. By removing, you stop the
puree from being grainy. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">The hero of this dish is the Creole style battered flathead.
Flathead is a firm, meaty fish without an overly fishy flavour, perfect for
battering. Some people would argue that a battered flathead should be flathead
in flour and lightly cooked in olive oil, and this is perfectly fine also. The
idea of my heav(ier) batter was to pair this with the Creole seasoning, an ode
to the warmth and opulence of the Deep South. Finishing the dish with fresh
lemon really lightens the meal, however. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Yields 2 servings<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Parsnip Puree<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2
large parsnips <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1
cup chicken stock <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¼
brown onion <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">4
tbsp butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1
garlic love <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2
– 3 tbsp thick cream <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Salt
and pepper to taste <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Creole Battered Flathead<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">4
flathead fillets <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2
tbsp Creole spice mix<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¾
cup plain flour <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¾
cup ice cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">½
tsp baking soda (as recommended by Rick Stein)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¾
cup olive oil <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Fresh
corn, char grilled <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Start by cutting each parsnip in 2 halves. Starting from the
bottom, with your hands and a knife, remove the core. Finish by cutting into quarters.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Sauté onions and garlic in half the butter, until just
softened. Add the chicken stock and parsnips, cooking for 10-15 minutes, or
until soft. In a pulsar or blender, add the parsnip and reduced stock with the
remaining butter and cream. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">In the hot pan, wilt spinach until a dark, emerald green.
Add to pulsar and blend until soft and creamy.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">In a separate pan, or on a grill, cook corn rubbed in olive
oil. Do not turn often, as the corn needs to char. Once evenly cooked and
charred, using a knife, shave downwards, taking off corn kernels. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Coat each flathead fillet lightly in flour. Combine flour,
water, Creole spice mix and baking soda, mixing well. Coat fillets in batter and
cook in heated olive oil on medium to high heat. Depending on the fillets, they
do not need to be cooked for too long. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Rest for a minute on paper towels and serve immediately to
keep the crunch. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">To plate, smear puree on plate, topping with corn kernels.
Serve with battered flat head and finish with a generous squeeze of lemon
juice. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-12604589482267003632014-04-23T01:13:00.002-04:002014-04-24T09:17:29.126-04:00Roti Pizza with Kale, Anchovies and Bocconcini<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 150%;">I have just returned home from a trip to New York and am
withdrawing from NY pizza. There is a beautiful difference in taste between NY
pizza and pizza we have here in Australia. Not to mention you can find slices
at Papa John’s for $1.00. That’s right, $1.00.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOBdVtUpF-0ZxqTyqaI-rTSW_xLxr1DlHew0P7CxFmfA3t7l9COywJEMNVLd6McxCc057bNIFcVkwQVM4kHm8i3bodON-2wxV-k_yOGA0frzc0CTKQgAWWoAX8kk0eU399schEMKmpsgg/s1600/Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOBdVtUpF-0ZxqTyqaI-rTSW_xLxr1DlHew0P7CxFmfA3t7l9COywJEMNVLd6McxCc057bNIFcVkwQVM4kHm8i3bodON-2wxV-k_yOGA0frzc0CTKQgAWWoAX8kk0eU399schEMKmpsgg/s1600/Ingredients.jpg" height="224" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUttZNv_I6whbL3i8Hwx6lBl7t_SUHx1jYciXMhe-r607aYMe_mqwFzs3Wye3wKXKhqHInhYdHJTEvnfh1bWAj-Y4eFqbyQ7cKsx4lEeKGNF7xBtt8DB5utZ71fTENppA3_mT5W_YvaOP3/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUttZNv_I6whbL3i8Hwx6lBl7t_SUHx1jYciXMhe-r607aYMe_mqwFzs3Wye3wKXKhqHInhYdHJTEvnfh1bWAj-Y4eFqbyQ7cKsx4lEeKGNF7xBtt8DB5utZ71fTENppA3_mT5W_YvaOP3/s1600/pizza.jpg" height="320" width="245" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I’m going to share a food story with you that may be akin to
food porn, without the violent slapping of salami onto chests and the sort. I
had a horrible habit of having ‘pizza parties’ with my other half, the day
after a big night, hung over and regretting my choices from the night before. ‘Pizza
party’ was really euphuism for this, as the party had well and truly ended. I
recall demolishing an 18 inch pepperoni pizza, with a couple of hot wings
thrown in for good measure, all in the space of 24 hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">So, I’ve decided, moving forward there needs to be an
alternative solution lined up that’s a little cleaner, leaner and healthier for
such times and to keep my addiction at bay. The answer – Roti Pizza. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">They are incredibly easy to make, you know the quality of
ingredients you’re ingesting and it will cost you a small fraction of the
price. You can really chuck anything you have at home spare, onto the pizza. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">\<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Enjoy!! <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Yields 7 – 8 pizzas<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 270.75pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Roti Dough (recipe from
Taste.com.au) <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2 cups plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">30g butter <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Vegetable oil (for cooking
roti)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Ground
Tomato Topping<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2 – 3 roma tomatoes <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¼ small onion <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¼ red chilli <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Coarse sea salt <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1 garlic clove<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">3 - 4 basil leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Toppings<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">4 – 6 kale leaves,
without stalk, massaged in olive oil <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Anchovies to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">6 – 8 bocconcini balls <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Basil leaves to taste <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Salt and pepper to
taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Start by preheating the oven at 180 degrees C. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Roti Dough <o:p></o:p></span></b></div>
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<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></b></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Start by combining
flour and salt in a bowl, making a well in the middle and adding water. Knead dough for 5 – 10 minutes, adding flour
as needed. Let sit for 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Melt butter and divide dough into 7 – 8 even pieces. Flatten
each piece out with your hands and brush one side with butter. Role into a scroll
shape and complete all rolls. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Heat a flat fry pan to high. Take the first ball, knead again,
ensuring butter is worked through the dough. With a rolling pin and extra
flour, roll out the dough and drop into frypan with a little oil. Try to keep
the oil to a minimum as you want the roti to be charred and cooked without too
much help from oil and butter. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Ground Tomato Topping <br /><br /><o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Finely chop all ingredients and combine with a pulsar or
mortar and pestle, adding coarse salt to help break everything down. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<div class="MsoNormal">
<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Final Toppings <o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></b></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">After each piece of roti has been cooked, place the ground tomato
topping over each piece, dressing with the additional toppings listed. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;">Bake for 10 – 15 minutes, or until bocconcini is melted.</span></div>
<div class="MsoNormal">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
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<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 191;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-30652487737374771232014-02-10T15:00:00.000-05:002014-02-10T15:00:04.090-05:00Lemon and Tarragon Grilled Chicken with Roasted Prosciutto<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 150%;">Pairing simple flavours in summer.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1 chicken breast <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2 -3 tbsp fresh
tarragon, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">½ lemon, juiced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 120.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1/4
extra virgin olive oil <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 120.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">100g
prosciutto <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 120.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Salt
and pepper. To taste<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">For
the salad <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">½ cup flat leaf
parsley, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">150g cherry tomatoes,
halved<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">50g walnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">150g mango, fresh and sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">2 tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;">In a bowl combine lemon, olive oil, tarragon, salt and
pepper. Slice chicken breast in two, place in marinade and set in the fridge. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;">Pre-heat oven at 200 degrees Celsius. Place prosciutto on
tray and bake for 10 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;">In a bowl, combine salad ingredients, but be sure to add
walnuts and olive oil at the last minute, to keep salad fresh. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;">Take marinated chicken and grill for 10 – 15 minutes,
depending on thickness. Be sure to watch the chicken does not dry out. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<br />
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;">To plate, serve salad in a bowl and serve chicken sliced,
topped with chopped parsley, prosciutto and olive oil. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-4194869505009099412014-02-10T04:30:00.000-05:002014-02-10T04:34:29.501-05:00Cinnamon Caramelised Fig with Salted Pistachios <div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">'Tis the season for figs! They are becoming more accessible
and used in everyday dishes at home, but they have been cultivated for
thousands of years, dating back to the ancient Middle East.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aUf5j2JYxs-Exo_VxqOlgvklrpe6ZbCJFgpQOjIgDEkJv9OIg3NFSxK4au3uNOYdH8jHdu7p3fsSaUS_Gebh6vj4LeO6bpfsZZkfJIOGX9SO9Oe2DbQblEyzsH7JdQVc1x5aVh_C6MgO/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aUf5j2JYxs-Exo_VxqOlgvklrpe6ZbCJFgpQOjIgDEkJv9OIg3NFSxK4au3uNOYdH8jHdu7p3fsSaUS_Gebh6vj4LeO6bpfsZZkfJIOGX9SO9Oe2DbQblEyzsH7JdQVc1x5aVh_C6MgO/s1600/IMG_0002.JPG" height="212" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I’ve had a lot of amazing fig salads over summer and I
wanted to match the savoury with a sweet dessert that exploded and enhanced the
richness of figs. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I actually found out quite recently that figs are the
product of pollination by a special fig wasp. Figs have grown and evolved with
these wasps and start out as a flower, pollinated and turned into a fruit that
bares a beautiful rich fruit. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I have paired a sweet cinnamon caramelised fig with salted
pistachio, served with a bourbon, macadamia, honey and vanilla bean ice cream.
The dessert is simple, delicious and takes less than ten minutes to prepare. <o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">3 figs <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">4 tbsp white sugar <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">¼ tsp cinnamon, ground<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">1 small handful of
salted and shelled pistachios<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;">4 – 6 tbsp Ice cream <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 150%;">Directions<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Slice figs in half, length ways and set
aside. Place sugar and cinnamon in a non stick pan on medium heat and spread
through the middle. Turn heat to medium and after 30 seconds place figs over
sugar. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">The figs should start to brown and
bubble in the sugar turned caramel. Cook the figs face down for no longer than 2
minutes, then turn over and cook for 30 seconds, coating in caramel. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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</div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Take figs out of pan and let sit for a
few minutes. Lay figs on plate, top with crushed pistachios and serve
with ice cream. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-71112392103184686672013-11-19T08:07:00.001-05:002013-11-19T08:07:48.914-05:00Risoni Pasta with Charred Cauliflower, Peas and Pancetta <div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">This is a simple warm pasta salad flavoured with fresh flat
leafed parsley, thyme and good thickened cream.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 14px; line-height: 21px;">I love easy weeknight dinners that have all the benefits of a labour intensive meal. This pasta is perfect for spring afternoons with a bottle of wine.</span></div>
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<br /></div>
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<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">2/3 cup risoni pasta<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">½ cup peas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">¼ small cauliflower <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;"> 150g pancetta <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">¼ small red onion, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">3 tbsp flat leaf parsley, roughly chopped<o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">½ tsp fresh thyme <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">3 tbsp thickened cream <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">Olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">Salt and pepper <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Bring
water to boil and cook risoni pasta as directed on the packaging. Usually 5 – 7
minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Chop cauliflower
into small pieces and coat in olive oil, salt and pepper. Cook in a frypan on
high heat, turning only once the bottom is charred. Continue to do so until all
sides have a nice dark brown charring. Add peas and reduce heat to medium. Add
1/3 cup of water and let reduce. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Once the
water has reduced and the peas are a bright green, add cream and mix well. Set
aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">In a separate
pan, lightly fry pancetta and add to cauliflower. To finish, combine risoni, cauliflower
mix, red onion, parsley and thyme. Add salt and pepper to taste. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-54573862623706253022013-11-09T08:44:00.002-05:002013-11-09T08:44:48.760-05:00Chorizo Tapas Four Ways<div align="center" class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: center;">
<i><span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">A spiced chickpea and
chorizo salad with cumin and cardamom<o:p></o:p></span></i></div>
<div align="center" class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: center;">
<i><span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">Hot sauce baked
potatoes rubbed in chorizo oil and roasted garlic<o:p></o:p></span></i></div>
<div align="center" class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: center;">
<i><span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">Sticky and sweet vinaigrette
glazed chorizo on salted avocado mash<o:p></o:p></span></i></div>
<div align="center" class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: center;">
<i><span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">Baked field mushroom
stuffed with panko breadcrumbs, chorizo and topped with anchovy oil<o:p></o:p></span></i></div>
<div align="center" class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: center;">
<i><span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;"><br /></span></i></div>
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<div align="center" class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Tapas
is derived from the word tapa - ‘to cover’. Today it is used to encourage
conversation while dining. If everyone else is anything like me, eating can be
over in 5 minutes. Yum Cha is very similar in tradition. It is translated to ‘drink
tea’. Originally it was a time to sit with friends, socialise and drink tea.
The food was eventually the focus, much like in Spain. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTit81lmM-snU7E5mM7VbLV2RJPF5oXwXbHVR6UiyS5xOcipEe-1K575XpC5SfOHt1JnlpCwJ0afy0osxwciYjajaUEzYZeovGE2TOZeg8-eLXPeXIyc-IS4FFOuuOtRycvM1Y8PD-9tO1/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTit81lmM-snU7E5mM7VbLV2RJPF5oXwXbHVR6UiyS5xOcipEe-1K575XpC5SfOHt1JnlpCwJ0afy0osxwciYjajaUEzYZeovGE2TOZeg8-eLXPeXIyc-IS4FFOuuOtRycvM1Y8PD-9tO1/s320/7.jpg" width="240" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Originally
tapas started as a piece of bread or cured meat used to cover sherry at a bar,
to prevent fruit flies from getting into the sherry. It eventually grew to
cheese and a plethora small eats. People also believe it was a plate placed on
top of the glass to deter people from noticing the terrible wine. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Either
way, it takes its form of modern day tapas. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"> Maybe there is something to be said about
moderation, enjoyment, pleasure and a removal of guilt? <o:p></o:p></span></i></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">A spiced chickpea and chorizo salad<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">½ cup chickpeas<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">½ chorizo <o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">¼ tsp cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">¼ tsp cardamom <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">¼ tsp nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"> Flat leafed parsley,
finely chopped. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">½ lemon, juiced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Hot sauce baked potatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">2 cream delight potatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">\2 tbsp hot sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">2 cloves garlic <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">1 tbsp chorizo oil (from frying)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Glazed chorizo on salted avocado mash<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">1 avocado <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">1 chorizo<o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">¼ cup water<o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">¼ cup white vinegar<o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">1 tbsp sugar <o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: background1; mso-themeshade: 128;">½ tsp course sea salt<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Baked and stuffed field mushrooms <o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">¼ cup panko breadcrumbs <o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">¼ chorizo <o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">1 medium field mushroom <o:p></o:p></span></div>
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<span style="color: grey; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 128;">1 tbsp anchovy oil <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Preheat
oven to 200 degrees Celsius. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Start by
cutting then boiling potatoes for 7 minutes. Dice 2 chorizo and fry on medium
heat until browned and oil is released. Finely chop garlic and add to a baking
dish with potatoes, hot sauce and chorizo oil. Coat well and bake in oven at
200 degrees Celsius for 15 minutes, or until crisp and browned. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">With
remaining oil from chorizo, fry panko breadcrumbs and add chopped chorizo. Remove
the stalk from field mushroom and add fill with panko mix. Cook in oven for 10
minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">In a pot
bring water, vinegar and sugar to the boil. Reduce heat and let the vinaigrette
reduce to half. Mash avocado and salt and plate. Reheat chorizo and coat in vinaigrette.
Serve on avocado mash. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"> Mix chickpeas, finely chopped flat leafed
parsley, herbs and add lemon juice. Add chorizo and mixed well. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Serve
with a good bottle of sherry.</span></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-13543701761560640342013-10-20T07:40:00.001-04:002013-10-20T08:18:45.299-04:00Tempura Broccolini with Goats Cheese, Flaked Almonds and Lemon Juice<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">When you can’t sleep night after night, most normal people
have an ambien or read. I lie in bed playing 5 foods – a game where I take 5 ingredients
and create a recipe. Debatably a sad state of affairs yes, BUT I have had some
of my most interesting recipes thought up in bed.</span></div>
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<br /></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">The latest 5 foods instalment, an anchovy infused tempura
broccolini topped with flaked almonds and goats cheese, finished with lemon
juice. Almost 5, right? <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">When you’re frying, be sure to cook the bush of the broccolini
well so you’re not left with half cooked tempura batter.<o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: Times New Roman, serif;"><span style="font-size: 14px; line-height: 21px;">The recipe can be very intense with so many rich ingredients, so adding lemon juice adds a freshness. </span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 bunch broccolini <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1tbsp anchovy oil (from preserved
anchovies)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">125g tempura flour<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">180ml water</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">50 goats cheese<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">4 tbsp flaked almonds<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ juice of small lemon<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¾ cup olive oil <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Salt and pepper<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Mix
tempura batter, water and anchovy oil until well combined and smooth. Pre-heat
olive oil in a small pan on medium heat. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Add
broccolini to tempura batter and coat well. Add to the pan and fry 3 -5 minutes
on each side. Be sure to use a paper towel to remove all excess oil when you
remove from pan. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Plate
up, top with feta, flaked almonds and lemon juice. Add salt and pepper to
taste.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
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<br /></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-60277528061056306412013-09-29T05:25:00.001-04:002013-09-29T05:43:21.780-04:00Chicken Maryland Roasted in Honey, Balsamic Glaze and Sea Salt<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Chicken marylands (the leg with thigh and drumstick) are the
best portions of chicken for roasting. The thigh meat and the drumstick are
juicy and full of flavour. This recipe is so simple and big in flavour. I
wanted to take sweet and savoury to the roast. The chicken starts with butter
placed between the skin and the meat, then rubbed with balsamic glaze, honey,
sea salt and cracked pepper. <o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 chicken marylands<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp butter<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp honey<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp balsamic glaze<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp sea salt<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp cracked pepper <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Preheat
oven to 200 degrees Celsius. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif";">Start
by using your fingers to separate the skin and the meat by running your fingers
under the skin of the maryland. Be careful not to separate the sides of the
chicken; the butter needs to stay as concealed as possible to cook the meat and
skin from inside. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif";">Rub
the outside of skin with honey, balsamic glaze and finish with salt and pepper.
Place in oven and bake for 35 – 40 minutes, depending on the strength of your
oven.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-33361095755476686372013-09-23T07:05:00.000-04:002013-09-23T07:10:57.065-04:00Kale with Flaked Almonds and Persian Feta<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i>Kale, flaked almond and Persian feta with an olive oil, honey and lemon dressing.</i></div>
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<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">Kale takes its roots from the ancient Romans and Greeks
where it was grown in gardens. It found its way to America in the 1600’s and
has since undergone a huge renaissance worldwide.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG-u58OXGaPG0U8t0FCVluC00uQvhK5urNPgLz8iIy739qdQinU3-TPmDZVosC1eg3IqRDXHQoc3nT1MZ7p1Ea7ZdfyCMm61IpLGF6v5MCa3gzgEbaLoqqEsxGpV6NEi6m0cZ3uneiYiT/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG-u58OXGaPG0U8t0FCVluC00uQvhK5urNPgLz8iIy739qdQinU3-TPmDZVosC1eg3IqRDXHQoc3nT1MZ7p1Ea7ZdfyCMm61IpLGF6v5MCa3gzgEbaLoqqEsxGpV6NEi6m0cZ3uneiYiT/s320/2.jpg" width="320" /></a></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiemTdUn9eUE7biEz2kbJWN__ecuWjam0uEHBaS68qOuTwlYYbCcD1xnnxiicVQtIVoeFjg_r-cS1ctkvZTJywCS8002IJJvW32juHypEG1iicoN78rz6C62Dsiwb7hO_BM2x1SQJFQ1mq/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiemTdUn9eUE7biEz2kbJWN__ecuWjam0uEHBaS68qOuTwlYYbCcD1xnnxiicVQtIVoeFjg_r-cS1ctkvZTJywCS8002IJJvW32juHypEG1iicoN78rz6C62Dsiwb7hO_BM2x1SQJFQ1mq/s320/3.jpg" width="320" /></a></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I only discovered kale last year and I have never looked
back. I saw my friend Anna massaging her kale – she explained that it was to
remove bitterness and soften the taste. She made a beautiful salad with kale
and strawberries and I died. Its health benefits match its marvellous taste and
you could endlessly reinvent what you eat. It’s becoming more readily available
in Australia too, which is great because there’s about a 10 year lag between us
and the rest of the world usually. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4f7MfOiU1fdD27VDPKPiRhhkUUAslqmvDmkqpi3zVH7pdbcczXcDBMSpvynjOpQMbNapueKdSmKhIsckGgc3MbN2_SCtETXxbfwy2V6aUWNqUfsKwxO-Qzqpf5CO8zH9ZqSE1mr3v2Ij/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4f7MfOiU1fdD27VDPKPiRhhkUUAslqmvDmkqpi3zVH7pdbcczXcDBMSpvynjOpQMbNapueKdSmKhIsckGgc3MbN2_SCtETXxbfwy2V6aUWNqUfsKwxO-Qzqpf5CO8zH9ZqSE1mr3v2Ij/s320/4.jpg" width="320" /></a></div>
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<br /></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Kale holds a great amount of fibre which flushes out toxins and DNA harming
chemicals. It contains high amounts of vitamins A, C and K (for healthy blood),
as well as being a strong source of minerals such as manganese and calcium. Carotenoids
are a powerful antioxidant that supports and strengthens the immune and
reproductive systems. It also contains cancer fighting nutrients. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Always buy organic if you can, the soil will shape the taste
and nutrient content of your kale. If you can’t buy organic, wash your greens
in water with 1 or 2 tablespoons white vinegar – it removes all of the
chemicals produce is sprayed with. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Also – keep the stem – it is tasty and contains all the good
stuff! <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I chose to keep it simple and healthy, with the exception of
feta cheese. A great salad to have with meat, fish or even on its own. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Enjoy! <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">4 cups kale<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">150g flaked almonds<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">50g Persian feta<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp honey <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ lemon, juiced. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Clean kale
as needed and chop as desired. With your fingertips massage the kale until it
turns a deep green. Plate up layering with kale, feta and flaked almonds. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">In a
bowl, combine olive oil, honey and lemon juice. Be sure to mix well to combine
flavours. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<br />
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<span style="font-family: "Times New Roman","serif";">Pour
over salad and serve. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeGZTQiiNcWzCPtFGKx6Ls8OJUFgimcfiZ3xbLMH6AfECzcKrLO1AOUClMBpGsu0tCOaRfjzPk2tBq68q6G-l2B0PH6Z2DeF8rgBgrpVO7uRmjDrTCAWhHbujiP3YYMGhJx9A16R0cA9d/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeGZTQiiNcWzCPtFGKx6Ls8OJUFgimcfiZ3xbLMH6AfECzcKrLO1AOUClMBpGsu0tCOaRfjzPk2tBq68q6G-l2B0PH6Z2DeF8rgBgrpVO7uRmjDrTCAWhHbujiP3YYMGhJx9A16R0cA9d/s320/1.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-5779243615252475942013-09-03T09:19:00.000-04:002013-09-03T09:19:59.740-04:00Crispy Five Spice and Sichuan Peppercorn Pork Belly<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Rick Stein has some amazing recipes and this has to be one
of my favourites. This is hands down better than 80% of what is considered ‘authentic
Chinese’ when eating out, which is questionable in quality, in many ways. The
test is actually in the crackling; if you don’t get it right, forget the whole
dish. Roasting pork belly like this is amazing on multiple levels. The pork
belly is already marbled with beautiful layers of fat, so there is no need for
additional oils. The meat, if cooked to the right temperature will be a little
firm on the outside and will have a melt-in-your-mouth center. You actually
have to use a tray to catch all of the excess fat. But don’t let that turn you
off.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUkcPivIKhLFZhPwbImg9P2M__g35i2v4v7WTJTVVe9VAZlq3NsFe4T8nlUcHU4LOsgqDcxc-aslAwaZtwongEZ347XItIaPhXc4crTWzBCfsODY8l1If-6ddELmkNmne70d6NvJYr0r7/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUkcPivIKhLFZhPwbImg9P2M__g35i2v4v7WTJTVVe9VAZlq3NsFe4T8nlUcHU4LOsgqDcxc-aslAwaZtwongEZ347XItIaPhXc4crTWzBCfsODY8l1If-6ddELmkNmne70d6NvJYr0r7/s320/3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGAv7VkFTJTaCLDvf8HgXq3GR90XYSkM6SrJ-2ufzy8f3R6bjVKTwujAXeSj3q9ddfV_jfB0-8Pic_Flmtl3zlbWSVf9KqHBkfzHCxLeoEeqS-U1NmyfIV-c2EUxz-1ma1hAEViuGdH7w/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGAv7VkFTJTaCLDvf8HgXq3GR90XYSkM6SrJ-2ufzy8f3R6bjVKTwujAXeSj3q9ddfV_jfB0-8Pic_Flmtl3zlbWSVf9KqHBkfzHCxLeoEeqS-U1NmyfIV-c2EUxz-1ma1hAEViuGdH7w/s320/2.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Again, FEMALE PORK ONLY. Male pork does not have the best
smell about it. Always check with the butcher. I have found myself over the past
month or so bombed with an ‘anti pork movement’ online, warning people of the
dirtiness of the meat, relative to other meat options. Also it is believed pigs are 'quite close' in intelligence to humans. We could go on fine combing every
eating choice we make, but what’s the point? Most vegetarians relapse on bacon.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN35znplem0kZYgguvQX8upIH0Lhb6NWjOd_LZHONV2UsxEoeEoS3X1euvxyAy7yRMRA3oQYbgtTFjGFwFmvlnJnW9yEsY58tEgAtpfsDCSDCB33kcHLBVH0uA2qbE6Gu-vGPsMTZB3bvO/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN35znplem0kZYgguvQX8upIH0Lhb6NWjOd_LZHONV2UsxEoeEoS3X1euvxyAy7yRMRA3oQYbgtTFjGFwFmvlnJnW9yEsY58tEgAtpfsDCSDCB33kcHLBVH0uA2qbE6Gu-vGPsMTZB3bvO/s320/1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qU_ms1rW_LwIxdl7Qsq94eneQiBI2KKvQQ0zQow0cXN6EIjfVAacMhjG5m3i7BkT8A_ZiBJFLtwSPXzc-5KWF1o0Ye8WoC4ewD_T1ccdLRQWdh7QKr9r58q8BixjjuJn5JYhu-ldrTia/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qU_ms1rW_LwIxdl7Qsq94eneQiBI2KKvQQ0zQow0cXN6EIjfVAacMhjG5m3i7BkT8A_ZiBJFLtwSPXzc-5KWF1o0Ye8WoC4ewD_T1ccdLRQWdh7QKr9r58q8BixjjuJn5JYhu-ldrTia/s320/4.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">There is an old Chinese belief that anything with 4 legs on
the ground and a back facing the sun is edible. I don’t agree with it
completely, but let’s face it; it’s a resolutely resourceful idea. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves five to six<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">1.5kg
female pork belly (bone removed) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">1
tbsp Sichuan peppercorns<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">1
tsp black peppercorns<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">4
tbsp sea salt (2 for crackling)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">2
tsp five spice powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">2
tsp caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Score
skin of the pork belly, without hitting flesh in 1cm intervals. Pour boiling
water over the skin and leave to drain. Dry meat with a paper towel.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Dry
roast both peppers on a medium heat to release the aromatic flavours. In a mortar
and pestle, pound all of the dry ingredients into a powder. Turn pork belly
upside down and cover flesh well with powered rub. Set aside for 60 minute to
allow the flavours to amalgamate. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Preheat
oven at 230 degrees Celsius. Turn pork belly skin side up and rub 2 tbsp sea
salt into the scores. This helps absorb excess moisture and makes for better
crackling. Place pork on a rack, with a tray underneath to catch all excess
fat. Blast bake for 30 minutes then reduce heat to 160 degrees, cooking for 30
minutes per 500g. Turn the pork half way into baking for evenly crisp crackle. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Chop and
serve with Chinese vegetables and oyster sauce. . <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-64113842748802205622013-08-21T06:52:00.001-04:002013-08-21T06:52:13.867-04:00Caramelised Pork Belly Sliders <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Beautiful
bite sized buns made with Kylie Kwong’s Braised Pork Belly. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Quite a few years ago when I went travelling with some
friends to Singapore and Japan I found a pair of thick framed glasses (when
they were all the rage) that I wore for the hell of it. I was, without any hesitation
nicknamed Kylie Kwong; partially in part because of sexual preference but
mostly because in some strange way, I LOOKED LIKE HER. Raging, thick framed
beauty cooking up a storm in the tiny kitchen of a hostel in Tokyo. So
following in tradition, many years later I’ve taken one of Kwong’s best family
recipes and used them to make the <b>ultimate
pork belly bun</b>. <o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0wCc5C7jrcvHtsuAo79J2Z-U3RkPjzRM3H3qgfCtS0ccLXylhg-HiD5mx-CcfR1y-RJ59SWqYeclrwpri95-vmBq7tFa4yQGYMzB8uffsHxrvEMthRa13I1K9zeWwRQItskZ45ZP4vly/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0wCc5C7jrcvHtsuAo79J2Z-U3RkPjzRM3H3qgfCtS0ccLXylhg-HiD5mx-CcfR1y-RJ59SWqYeclrwpri95-vmBq7tFa4yQGYMzB8uffsHxrvEMthRa13I1K9zeWwRQItskZ45ZP4vly/s320/14.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzomHeOkuCE9Z-gAK35LJ3qYsadhQGKojPTxdbGLinXm67vHqTcFpSiKPetzbvnTj3qPffgniw4FtwzNlG2xrBvKaR5Iw1vL0Q3Jric-CqEideE3zhr1rHCGgoy1veq3w91dQW0LTNd9-J/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzomHeOkuCE9Z-gAK35LJ3qYsadhQGKojPTxdbGLinXm67vHqTcFpSiKPetzbvnTj3qPffgniw4FtwzNlG2xrBvKaR5Iw1vL0Q3Jric-CqEideE3zhr1rHCGgoy1veq3w91dQW0LTNd9-J/s320/9.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">This two pronged recipe is quite lengthy, so I will break up
the Ingredients into two parts; Kwong’s caramelised pork belly and my slider
put together, which takes NO time at all. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 24px; margin-bottom: 0.0001pt;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 21px;">Some of these ingredients may be hard to find, but between an Asian grocer and a more metropolitan supermarket you will find all the ingredients. ALWAYS ask the butcher for female pork belly. Male pork tends to have a pungent smell that is quite distinct and over powering at times.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ5QqWxm-XUcQ8_br_Q6ZLdrCCdXfAWnJ2K5XfUkKzZbLvAOGEH7_9c2D2on4DLIshQLoxpwlXzRabkoCxsZ1f57-yTzO1DaFPmaMQAiWVfm7W8-Vqo40PsyVrmQvb0-rav_OUo0BYYJg/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ5QqWxm-XUcQ8_br_Q6ZLdrCCdXfAWnJ2K5XfUkKzZbLvAOGEH7_9c2D2on4DLIshQLoxpwlXzRabkoCxsZ1f57-yTzO1DaFPmaMQAiWVfm7W8-Vqo40PsyVrmQvb0-rav_OUo0BYYJg/s320/10.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves six<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Kwong’s
Caramelised Pork Belly<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">600gm female pork belly cut into 2.5cm
cubes<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 cup brown sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 limes, juice only<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp fish sauce <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Red
braising stock<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2½ cups Shaoxing wine <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1½ cups organic tamari <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 cup brown sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">6garlic cloves, coarsely crushed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">90 gm(18cm piece) ginger, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">4spring onions, trimmed and halved
lengthways<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">5star anise<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2cinnamon quills<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3pieces of orange rind, removed with a
peeler<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Pork
Belly Sliders<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">6 plain white buns <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 cucumber<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 bunch coriander/cilantro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Sliced pork belly<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif";">Start
by boiling your pork belly to remove all impurities, then running under cold
water. This only requires a 5 – 10 minute boil. Next, combine red braising
stock and bring to the boil, then let sit and infuse for 30 minutes. When infused,
add pork belly and simmer for 1 to 1.5 hours until tender. To make caramel,
combine brown sugar and 250 ml water and simmer for 20 minutes until caramel
forms. Soon after add lime juice and fish sauce. Slice pork belly and drizzle with
caramel. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
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</div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif";">Steam
buns as directed on packet. While buns are steaming, slice cucumber length ways.
Place a slice of pork belly on the bun with cucumber and coriander and finish with
a drizzle of caramel <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-25498624613085917922013-08-13T08:11:00.000-04:002013-08-13T08:11:15.367-04:00Banana Tarte Tatin<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">A little left of field with a little bastardisation, this
banana tarte tatin is amazing. I have adapted this recipe from the traditional French
classic, Apple Tatin. Made with a lot of love, butter and sugar you’re in for
an easy treat. I used store bought individual fillo pastry sheets, coating with
butter between layers too. Serve hot with ice cream and topped with cinnamon.</span></div>
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<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves five to six<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 large bananas <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">5 tbsp salted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2/3 cup caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp orange zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 – 3 sheets individual fillo pastry sheets<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Butter for coating <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by melting butter, adding orange
zest and cinnamon. Follow quickly with sugar and cook until a beautiful caramel
forms. Halve bananas length ways then again, sideways. Place flat side up in a
pie dish, then pour caramel over bananas. Add layer by layer of the fillo
pastry, coating with melted butter between every layer. Be sure not to confuse
regular fillo pastry sheets, which may be thicker and contain many micro layers.
The regular is fine too. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Cook in preheated oven at 200 degrees Celsius
for 30 minutes. Let cool outside of oven for 5 minutes, then using a knife separate
edges of the tarte tatin from the pie dish. Placing a flat plate over the top,
turn the bowl over and let sit until it falls nicely onto the fillo pastry. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com1tag:blogger.com,1999:blog-4277935864788263960.post-70399641876601176142013-08-12T08:27:00.002-04:002013-08-12T08:27:17.793-04:00The Reinvented Chilli, Salt and Pepper Prawn<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">I’ve been cooking with a lot of seafood lately and loving
every mouthful. Seafood in Australia is something to be so thankful for.
Although we import a lot, we also take pride in having some of the freshest and
cleanest seafood in the world. Much of the farmed seafood available in
countries with larger populations and consumption patterns is subject to
harmful chemicals that are not regulated. The farming process is equally as toxic
with the heavy use of industrial strength cleaning products to maintain farming
equipment. The unfortunate truth about this is that a lot of these chemicals
too, end up in seafood that we are consuming. The real evil however, is the
disclosure and transparency measures in place. Many governments have very
little regulation about what can and cannot be withheld from consumers and the
danger is immeasurable. </span><span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;"> </span><span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">A lot of heavy
metals (mercury, antibiotics and pesticides) can be found in fish without a lot
of omega three.</span></div>
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<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eVzkAqBb0RYBM-xRas1DpUNzzwA4dRTbAAcTulNqshK_9fiWO3y0WhwrodOvT9ryBOXi-F9w4iazgIK74Hmznpyrt7l-dCqvlXGjTohklx0DxfDWEZn-QsLNCW3ZT03iwRDE0fcQMd-n/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eVzkAqBb0RYBM-xRas1DpUNzzwA4dRTbAAcTulNqshK_9fiWO3y0WhwrodOvT9ryBOXi-F9w4iazgIK74Hmznpyrt7l-dCqvlXGjTohklx0DxfDWEZn-QsLNCW3ZT03iwRDE0fcQMd-n/s320/2.JPG" width="320" /></a></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">When buying your seafood, always buy fresh if you can and
ask where the seafood is coming from. Ensure you are doing your part for
sustainable fishing and avoiding seafood that is mass farmed. Pre-packaged seafood
that is often bought frozen is imported and not always tested for quality and
toxicity. FRESH, FRESH FRESH. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I made a chilli, salt and pepper prawn with a few extras from
around Asia. All of the ingredients are readily available in supermarkets. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves two<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">6 large king prawns<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 medium radishes, finely sliced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 sheet of seaweed, finely sliced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 large red bullet chill, diced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup fried onions <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp salt <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp black pepper<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp white pepper <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by deveining the prawns. I like
to keep as much of the shell on for crunch, so I pierce the back and remove the
vein. In wok or hot pan, heat vegetable
oil and add chopped chilli. Toss for a few moments then add prawns, salt and
pepper. Don’t turn too much, as you want to achieve crispness on the skin of
the prawns. After 3 – 4 minutes add thinly sliced radish and cook for another 3
minutes, tossing quickly. Remove from heat and add friend onions and seaweed.
Serve with rice and enjoy. </span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-56554788487805628562013-08-06T08:19:00.003-04:002013-08-06T08:30:26.410-04:00Peanut Butter, Char Siu and Sweet Chilli Oven Baked Ribs<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">Oh yes, the name says it all. You will be licking your
fingers for a very long time. These ribs HAVE to be eaten with your hands and
nothing else. I’ve always loved ribs; American ribs, Chinese ribs, Aussie BBQ’d
ribs.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkZ3oqwojmEJ8_ksuEyH4sjitPKfU6l_zriQWQjEjgOUNrejvMVk3tUSuTcFyi2oR0yrBdPe0xp5ikS9cYbeH4YvoNwOS-eNraRiHQ9YT1UygidBSe0Fta_sSXRsijUjmN27R3mxqCaOr/s1600/IMG_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkZ3oqwojmEJ8_ksuEyH4sjitPKfU6l_zriQWQjEjgOUNrejvMVk3tUSuTcFyi2oR0yrBdPe0xp5ikS9cYbeH4YvoNwOS-eNraRiHQ9YT1UygidBSe0Fta_sSXRsijUjmN27R3mxqCaOr/s320/IMG_0221.JPG" width="320" /></a></div>
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<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">My recipe combines the best of the lot. Char
siu, a beautiful Chinese way of preparing meat (traditionally pork),
is a beautiful sauce that translates roughly to forked roast – the words don’t make
much sense to me but the taste does. Combining this with peanut butter and
sweet chilli sauce smashes all your preconceived notions of food porn. These
are really simple to prepare and all the ingredients (including char siu sauce)
are readily available at most grocers. <o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves two<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">500g pork ribs<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup char siu sauce<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup crunchy peanut butter<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1/3 cup sweet chilli sauce<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp canola oil <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by boiling off the ribs to remove
all impurities in the pork. Preheat the oven at 200 degrees Celsius. In a bowl
combine all sauces and oil, leaving aside a good dollop of the sweet chilli
sauce to later coat the ribs. Using your hands, rub the ribs and be sure to
cover well. The sauce won’t be very workable so be prepared to get sticky.
Place on oven proof paper and pour remaining chilli sauce over the ribs. Bake
for 1 hour. . <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"> <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-9607400375987986562013-07-23T23:33:00.001-04:002013-07-23T23:35:32.220-04:00Marty's Meatballs<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10.5pt; line-height: 150%;">This is one of my favourite things to cook, but every time I
make it, it changes. It’s really never the same each time, but I’m going to
post my last make so I finally have something captured. Meatballs are a two
pronged endeavour; purists would argue less is more, and others would argue that
more is the end of the story. I like more. But granted, there is a time and a
place. On a winter’s night I want heat, I want texture, I want spice and I want
complex.</span></div>
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<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Meatballs have been prepared all over the world for many
years and there are records in the Ancient Roman cookbook Apicius that make
reference to meatballs. <o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves four - five<o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">For
the meatballs <o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">500g beef mince<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ cup panko breadcrumbs<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ large onion<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ large field mushroom<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 large cloves garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp cumin<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp black pepper<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">4 cloves, crushed<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp nutmeg<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 ground bay leaves<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp ground mustard<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ teaspoon chilli flakes<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">For
the Sauce<o:p></o:p></span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 cans whole, peeled tomatoes<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 large vine ripened tomatoes, diced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ cup red wine<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 cloves garlic, finely chopped<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 large onion, diced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1.5 large field mushrooms, diced
lengthways<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Olive oil for cooking<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp mustard powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp cumin<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ chilli flakes<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp paprika<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp parsley <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp nutmeg<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Salt and pepper to taste <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by finely dicing all of the
meatball ingredients and combine, using your hands to meld the mixture. Roll
into small balls and let sit in refrigerator.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmY1xbukXSD9u4OHmnwecuNTjLRaEsLYGiDYpN6f5r6use72nNf8YncHR0tZP02ABwd6e214jlSTuzRVljTAficuInAPkufcDxC2LitxkVYUGRReFTVylCXyNpy3Ibb_6g8JeWpcLhPnt/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmY1xbukXSD9u4OHmnwecuNTjLRaEsLYGiDYpN6f5r6use72nNf8YncHR0tZP02ABwd6e214jlSTuzRVljTAficuInAPkufcDxC2LitxkVYUGRReFTVylCXyNpy3Ibb_6g8JeWpcLhPnt/s200/4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq5CT5roSXiQinXKUo8QCVMr_PjnbOkA_-ZP_Yf5IdXyY5X697wJ6hbeBU1fXtYpzqDLNF1iWUTBIktG-nwGWC6lGDV7vJvvokWzK8g-2ONVRXvaW4eyUbRHCWvDw4KIauLlwMznu-Tzb/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq5CT5roSXiQinXKUo8QCVMr_PjnbOkA_-ZP_Yf5IdXyY5X697wJ6hbeBU1fXtYpzqDLNF1iWUTBIktG-nwGWC6lGDV7vJvvokWzK8g-2ONVRXvaW4eyUbRHCWvDw4KIauLlwMznu-Tzb/s200/3.jpg" width="150" /></a></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">In a pan, heat olive oil and fry
meatballs off on medium to high heat, browning evenly, then set aside. Add more
olive oil to the pan and add garlic, onions and mushrooms to brown. After
cooking for 3 -5 minutes, remove from pan and add a dollop of red wine to deglaze.
Let the alcohol cook out of the wine to leave behind the grapey nodes. Add
tomatoes, both fresh and canned and then add back garlic, onions and mushrooms.
Add the herbs and cook for 5 – 10 minutes, adding and adjusting herbs, salt and
pepper to taste. It is a matter of trial and error until you reach your desired
taste. <o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<br />
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Bake in the oven with meatballs for 40 –
60 minutes at 180 degrees. Serve with pasta, as desired. <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpm_W3t46TCdfAQzFW6PxD9P55e_fj4R51me643bZCdMpiUQn6fcDZmw8T4JN7H7xYrzcIyzykK3jqQx6nQTKRdel7rmE5odGD-JChcJg7Ec3BZXPB0sJg3vuDck8jQFqU1SHboc6Fqnvw/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpm_W3t46TCdfAQzFW6PxD9P55e_fj4R51me643bZCdMpiUQn6fcDZmw8T4JN7H7xYrzcIyzykK3jqQx6nQTKRdel7rmE5odGD-JChcJg7Ec3BZXPB0sJg3vuDck8jQFqU1SHboc6Fqnvw/s320/6.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com2tag:blogger.com,1999:blog-4277935864788263960.post-56762209952309284342013-07-21T23:44:00.001-04:002013-07-21T23:44:46.670-04:00Smoked Salmon and Pickle Sandwich <div align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">A beautiful smoked salmon rye bread sandwich with pickles, salad
and mayonnaise. A perfect open sandwich for a luncheon with friends and family.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I love sandwiches with endless amounts of salad, mayo and
some form of meat. Salad sandwiches always remind me of primary school and
lunch with friends. You need sweet and savoury, and you need crunch and you
need a power packing punch of taste! Served open plate <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RoTVL-qCPhPNF7Aa6G4o9_tXSMrIHjOXDuVQI6lm1U47Cq1tUlmGTHnnnpEl5bkZSMclQh2QU0H5pL71YImGlixtNREwIumOWqk8NlqwhmELSf16RDyNXAFhe0LP6BrhLUbqrcYW3VrT/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RoTVL-qCPhPNF7Aa6G4o9_tXSMrIHjOXDuVQI6lm1U47Cq1tUlmGTHnnnpEl5bkZSMclQh2QU0H5pL71YImGlixtNREwIumOWqk8NlqwhmELSf16RDyNXAFhe0LP6BrhLUbqrcYW3VrT/s320/9.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzIyPoN8QjQ-k4OTfGBdE_oh7b6rR1xavAFtPiEdLoEQQnFxQGMAJyGwqZgw09pFrn9dIa913qidGvTKUE9htRTJxtyr9RdNcBbYM605mZdiV7gM6esZu4KHRFHOculd-GRzQz81wTCak/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzIyPoN8QjQ-k4OTfGBdE_oh7b6rR1xavAFtPiEdLoEQQnFxQGMAJyGwqZgw09pFrn9dIa913qidGvTKUE9htRTJxtyr9RdNcBbYM605mZdiV7gM6esZu4KHRFHOculd-GRzQz81wTCak/s320/8.jpg" width="240" /></a></div>
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<br /></div>
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<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves two</span><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">4 slices of rye bread <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">100g smoked salmon <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Handful of mixed salad leaves<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">8 cornichons <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">6 slices beetroot<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 slices cheese<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Bunch of snowpea sprouts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 tbsp mayonnaise <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;">On a plate, or small chopping board, plate each slice of the
bread as you please. The first for me was mayonnaise, greens, sprouts, beets
and then salt and pepper. The second is butter (if you like) and salmon. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpxV6fbdd8zsQA3DZh0OpRnIkCVdt85tXpjdvl8ohyLy2z_Dd7Ky7_94sjARWVFyfLLeI_J4d9jD817shqkKgvvBiN3qWtQSQSAQxbBfurutqkAJ_z-YVbiRCEhpijuenQFmbVHozwjXK/s1600/7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpxV6fbdd8zsQA3DZh0OpRnIkCVdt85tXpjdvl8ohyLy2z_Dd7Ky7_94sjARWVFyfLLeI_J4d9jD817shqkKgvvBiN3qWtQSQSAQxbBfurutqkAJ_z-YVbiRCEhpijuenQFmbVHozwjXK/s320/7.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzSxxa9caRFDJSdf9NOETjdO2sQGiIvkJPPwRCYNgD7Od2byWMWxapfDz4a9Dm4ZuZzxKJt87kJA2_7LUu9uYn7ZbMXYj7Yu3jI76MRLeQKjUcu1S8oZOhxDN2En3gsf-LeMl8Ir3xs4i/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzSxxa9caRFDJSdf9NOETjdO2sQGiIvkJPPwRCYNgD7Od2byWMWxapfDz4a9Dm4ZuZzxKJt87kJA2_7LUu9uYn7ZbMXYj7Yu3jI76MRLeQKjUcu1S8oZOhxDN2En3gsf-LeMl8Ir3xs4i/s320/6.jpg" width="240" /></a></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-3281163656127367352013-07-16T22:43:00.000-04:002013-07-16T22:43:09.970-04:00Semolina Calamari <div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt; text-align: center;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">Three Ingredients
to Semolina Calamari <o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">The easiest squid calamari recipe! Always use fresh calamari
if you can and cut into rings at home, it’s fresher and not so tough.<o:p></o:p></span></div>
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<br /></div>
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<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves three – four<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 medium sized calamari hoods <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup semolina flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup regular flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 small red chilli (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Olive oil for cooking<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by washing calamari and then
lightly dry to remove too much excess moisture. Keep it at room temperature too
before cooking. With the calamari flat, cut to make thin rings. Combine
semolina and regular flour and lightly toss the calamari. In a shallow pan,
heat olive oil on medium heat and cook rings once heated for no more than 1
minute, flipping once to brown evenly. Place on paper towel to soak up excess
oil. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Once cooked, add salt, pepper and
chilli and toss calamari. Serve with lemon and aioli mayo.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-52110826018057099222013-07-13T00:16:00.000-04:002013-07-13T00:23:48.520-04:00Seared Scallops with Wasabi and Avocado Puree<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">The
butter of the sea paired against a beautiful wasabi avocado puree, topped with
fried onions<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">This is a fusion Japanese dish, melding butter and Chinese wine
to sear scallops. Scallops are naturally rich and buttery in flavour and
searing in butter really enhances the taste of the scallop. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I love wasabi and purists would never really mix wasabi, as
it dilutes the intensity. However, modern cooking calls for
adaptation. Mixing wasabi and lime with avocado really adds so many levels of
sensory confusion when you eat with a buttery scallop. I wanted to create a new
intensity, to augment the purist ideals of traditional Japanese cooking. Adding
the walnuts to the puree gives the dish a beautiful crunch and you really need
it as the whole dish is quite soft. <o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv7wDBEbKtFQ6L7CqDP3VfZRASZ1MwtmtvrAT0dmp4e5fSvXrKpcikzvYLwsgfHGq2FghMkEtLcpvkrcekqzKS7A1fi2H0EESEfIqEZmnGvMuuJbuzzk9xKZb3oxkykCNecl-KPwFPG5d/s1600/IMG_6926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv7wDBEbKtFQ6L7CqDP3VfZRASZ1MwtmtvrAT0dmp4e5fSvXrKpcikzvYLwsgfHGq2FghMkEtLcpvkrcekqzKS7A1fi2H0EESEfIqEZmnGvMuuJbuzzk9xKZb3oxkykCNecl-KPwFPG5d/s320/IMG_6926.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkc7zL50b6vATz9BmV-Pwlt75rzWcFBstZ_QrtauaA6XfOg0yHFuVjoumVVO6W0wyUUfK6avcHz5AQjBP74QCijDSWmEBNddCj9LCnm3LTNyaBHuzF0R1I3c1ZapZgpta5tSLaNRr2_Oq/s1600/IMG_6928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkc7zL50b6vATz9BmV-Pwlt75rzWcFBstZ_QrtauaA6XfOg0yHFuVjoumVVO6W0wyUUfK6avcHz5AQjBP74QCijDSWmEBNddCj9LCnm3LTNyaBHuzF0R1I3c1ZapZgpta5tSLaNRr2_Oq/s320/IMG_6928.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">You don’t have to cook the life out of the scallop either,
nicely seared on either side, with a mellow translucence in the centre is perfect.
The fried onions topped on the dish and the Chinese cooking wine are readily
available in most supermarkets in the Asian aisle. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves two</span><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">6 -8 scallop<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">4 tbsp butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 tbsp Chinese Wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">For
the Puree<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 medium avocado <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ lime juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp wasabi <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup walnuts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp chives, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Garnish <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp fried onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp chives <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by leaving the scallops in a
paper towel for 5 minutes to absorb excess juices they may release when
cooking. Next, smash all the puree ingredients, making sure you retain some
crunch from the walnuts. In a pan, heat butter on a medium to high heat. Butter
won’t burn too fast, but adjust heat as needed. Put the scallops on as soon as
the butter is piping hot. Sear on the first side for 1 -2 minutes then turn
carefully once with tongues and sear for around 1 to 1.5 minutes. Add Chinese
cooking wine at the last moment to deglaze the pan and to pick up all of the
beautiful flavours, it almost caramelises the scallop. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Plate the scallops on the puree,
drizzle remaining butter and finish with fried onions and chives. <o:p></o:p></span><span style="color: #7f7f7f; font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 115%;">Salt and pepper to taste</span><br />
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS Mincho"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-themecolor: text1; mso-themetint: 128;"> </span></div>
</div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-51484126579186852042013-07-11T06:24:00.000-04:002013-07-11T07:43:26.906-04:00Chilli and Garlic Caramel Crab<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt; text-align: center;">
<i><span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"> Lime, chilli and garlic caramel swimmer crab
with sage butter potato medallions and a radish salad with ginger vinegar<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt; text-align: center;">
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;">I really enjoy food that heightens the senses with acute
tastes, sharp on the palette contrasted against texture. I decided to
experiment today and shift my focus to seafood and Asian fusion. I wanted to
use beautiful soft crab meat to pair against bitter and sweet flavours, as well
as adding soft and crisp elements with salad and vegetable. The meal has three
elements and is a lot easier to finish quickly if you do all of your
preparation first. Start with crab element, then potato than radish – quick fast
execution gives you a beautiful meal that looks and tastes equally amazing.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 128;"></span></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Serves two</span><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">For
the Crab <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 medium swimmer crab <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 tbsp butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tbsp Chinese cooking wine<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ tsp fish sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">½ lime <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 clove garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 small bullet chilli <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">For
the Potatoes <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">2 medium washed potatoes <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 tbsp butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 – 4 sage leaves <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">For
the Radish and Ginger Vinegar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">3 medium radishes <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ cup caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">¼ water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">1 tsp finely chopped ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;">Sprouts for plating.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;">Directions</span><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Start by preparing the crab; boil in a
pot for 5 - 7 minutes. While boiling, dice chilli and garlic. When done, open the
torso, clean and carefully remove the meat – this can be timely, but have
patience. In a pan, heat butter and add remaining ingredients. Softly stir through
the crab and remove from heat shortly after to avoid over cooking the crab
meat. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Slice two potatoes length ways, and
using a scalloping instrument, make medallions and set aside. I was savvy and
used a metal medicine measuring cup. In a pan, heat butter and add potato. Fry
evenly on each side for 3 -5 minutes until brown, adding sage and salt. Set
aside. <o:p></o:p></span></div>
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<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">In a pan, combine ginger, vinegar,
water and sugar and bring to the boil. Cook and reduce for 7 – 10 minutes. Slice
radish and when vinegar has cooled, toss radish and plate. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="color: #7f7f7f; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 150%; mso-themecolor: text1; mso-themetint: 128;">Plating is your creative freedom, I
used snowpea sprouts to lay under the delicate crab meat, and the heads to
colour the dish. You can also serve crab legs in a bowl on the side, a chance
to get sticky and messy after the delicate dish; it’s all about contrast,
right.</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/02047527186247273555noreply@blogger.com0tag:blogger.com,1999:blog-4277935864788263960.post-12817140528260444342013-07-09T21:17:00.001-04:002013-07-09T21:17:27.580-04:00My Inspiration and a Great Google Search Result <span style="color: #595959; font-family: Times New Roman, serif;">Cooking
for me has always been such a huge part of my childhood, I have so many
beautiful memories of family and sharing meals. In later years, I found two
extended members of my partially imaginary family – the Two Fat Ladies. The
late Jennifer Paterson and Clarissa Dickson are two of the most inspirational
cooks to date. Although they received a lot of criticism within the media for
their weight, political correctness and culinary indulgence, I think a lot of people
were missing the point and can agree that it is most definitely not for the
light hearted.</span><br />
<span style="color: #595959; font-family: 'Times New Roman', serif;"><br /></span>
<div class="MsoNormal">
<span style="color: #595959; font-family: Times New Roman, serif;">No one
can deny the value behind rich, over the top, artery clogging, decadent food,
these ladies just took it to the next level. Behind every recipe was a story,
an origin, a comic value and behind every meal was a table of unsuspected niche group sort out by the women to cook
for. I am a big boy at heart I think -
everything that they cook screams heart attack and there’s nothing better than
having what you know you shouldn’t, at least in moderation. <o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-no-proof: yes; mso-themecolor: text1; mso-themetint: 166;">‘Never
trust a skinny cook’<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: "Times New Roman","serif"; mso-no-proof: yes; mso-themecolor: text1; mso-themetint: 166;">‘Most
vegetarians relapse on bacon, you know’ <br /><br /><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; font-family: Times New Roman, serif;">A lot of
my recipe ideas come from this idea of decadence and the ‘no shame’ attitude
Jennifer and Clarissa both had. Rarer, richer and robust. A lot of the recipes
they cooked are niche and bordering on extinction so recreating an inspiration
for the blog has really helped with the value it holds within the ‘blog world’.
After just short of 10 months of
blogging, 39% of my recipes now hold top places within Google’s organic search. Admittedly some of my recipes aren't very suspecting or common, but they
still take the top of the board for what they are worth. I always grappled with
the idea of ‘blogging’ but more than anything, it’s been really rewarding to
actually achieve something that was inspired so much by my past. <o:p></o:p></span></div>
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