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14 June, 2011

Lemon Posset

Lemon Posset

This is a recipe I first made for a date I had and it worked a treat. It is so simple to make and very quick to prepare the only downside is it needs time to set but it is well worth the wait. A very refreshing palate cleanser after a strong tasting main…

Lemon Posset

Lemon Posset

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Lemon Posset
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Recipe type: Dessert
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Serves: 5 – 6
 

A tasty and pleasant palate cleanser requiring only three ingredients…
Ingredients
  • 600 – 900 mls, double cream (depending on how many people and how sweet or strong you want it to taste of lemons.)
  • 140 g. caster sugar
  • 2 large lemons, juice and grated zest

Instructions
  1. In a large saucepan, put the double cream with the sugar.
  2. Bring slowly to the boil and simmer for 3 minutes exactly.
  3. Take it off the heat, add the lemon juice and zest and whisk well.
  4. Pour into ramekins or a glass (nice for deocration) and refrigerate for 3 hours.
  5. After 1½ hours (should begin to set by now), slowly decant a small amount of double cream on top of the posset mixture and return to the fridge for the remainder of the time.

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7 June, 2011

Chicken Fajitas

Chicken Fajitas

This is my own homemade version of Chicken Fajitas inspired by a local pub thats serves this dish. I think my version is better and tastier. To get the best flavour a combination of a Wok and a skillet are needed. The skillet allows for that slightly charred effect and adds to the dish! Enjoy!

Chicken Fajitas

Chicken Fajitas

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Chicken Fajitas
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Recipe type: Main
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Serves: 2-3
 

Homemade Chicken Fajitas using a skillet!
Ingredients
  • 3 Tbsp. cornstarch, optional (Not needed but helps seal in flavour)
  • 2 Tbsp. chili powder (add less if you don’t like it spicy)
  • 1 Tbsp. salt
  • 1 Tbsp. paprika
  • 1 Tbsp. sugar
  • 2 crushed chicken bouillon cube
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp cayenne pepper
  • ¼ tsp. crushed red pepper flakes (optional)
  • ½ tsp. cumin
  • 500 gs. Chicken breast fillets
  • 2 limes
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 Tbsp. light soy sauce
  • 1 medium/large onion
  • A dash of olive oil
  • Hand full of fresh coriander
  • Pack of corn tortillas
  • 1 pot of sour cream
  • 1 pot of grated cheese (cheddar or Monterrey Jack is good)
  • 1 tin of refried beans
  • 1 pot of guacamole

Instructions
  1. Combine all fajita seasoning ingredients in a small bowl and mix. (Cornstarch, chili powder, salt, paprika, sugar, chicken bouillion cube, onion powder, garlic powder, cayenne pepper, red pepper flakes, cumin).
  2. Place in spice grinder and blend until a golden orange colour is seen and there are no other colours present. (Can be done in bowl but takes a while).
  3. In a large mixing bowl add 2 Tbsp. fajita seasoning (or as much as you like), juice of a lime and 1 Tbsp. soy sauce and mix to form a slight paste.
  4. Cut chicken breast fillets into thin strips and place in bowl with paste and using hands, coat the chicken and place in fridge for at least 15 mins (the longer the better).
  5. Chop up the peppers and onion and add 1 Tbsp. seasoning to them with a dash of olive oil to coat them.
  6. Heat wok up and wait until it smokes.
  7. Then add peppers and onion to dry wok and cook until slightly charred and have softened.
  8. Remove peppers and onion to separate bowl/plate and then add coated chicken to smoking wok and seal all sides.
  9. Once this is done, heat up skillet on hob until it smokes.
  10. With a brush, lightly coat the skillet with a thin layer olive oil and then continue charring the peppers and onions until caramelising and then repeat with the chicken making sure the chicken blackens in places.
  11. Once done return all ingredients to Wok to warm through, adding half a hand full of fresh coriander before placing everything back on hot skillet for 2 mins.
  12. Remove skillet and place on heat proof block.
  13. Garnish with chopped lime and fresh coriander.
  14. Serve with warmed through Corn Tortillas, sour cream, grated cheese and if you like refried beans (tinned and fried lightly in wok for 2 minutes) and guacamole.
  15. Enjoy!

Notes
Special Equipment: Wok Skillet KRUPS Coffee Grinder (use as spice grinder)

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6 June, 2011

Tom Yum Soup

This is a traditional Thai soup with a creamy coconut base infused with a little spice and heat. I was taught this recipe by one of my co-workers and it was one of the most delicious soups I have ever tried.

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Tom Yum Soup
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Recipe type: Main
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Serves: 4
 

Delicious, Creamy and Spicy soup with prawns/chicken.
Ingredients
  • 900 mls Chicken Stock
  • 1 stalk of fresh lemongrass, minced
  • 3 kaffir lime leaves
  • 300 gs Prawns, raw and shelled
  • 2 tbsp Thai Fish Sauce
  • 2 small red chilies, minced
  • 3 cloves garlic, crushed and finely chopped
  • 3-4 cherry tomatoes, washed and halved
  • 5-6 fresh shitake mushrooms, slice
  • 1 medium green pepper, sliced
  • 1 medium red pepper, sliced
  • 220 mls Coconut Milk
  • Bunch of Coriander, chopped roughly
  • Lime juce to taste

Instructions
  1. Heat a large pan on the stove and add the chicken stock over medium-high heat. Add lemongrass and boil for 5 minutes (or until fragrant).
  2. Reduce heat to a simmer and add garlic, chilies, kaffir lime leaves and mushrooms. Cook for a further 5 minutes.
  3. Add prawns and peppers and simmer for 5-6 minutes (or until prawns and cooked through).
  4. Turn to a low heat and add the coconut milk and fish sauce plus a squeeze of fresh lime juice.
  5. Server while hot and sprinkle top with chopped coriander.

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5 June, 2011

Yan Jian Rou

I first had this dish when my friend who was born in the Sichuan province, laid on a special meal for me when I left for university. It’s basically stir-fried chili pork, but it’s delicious!

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Yan Jian Rou
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Recipe type: Main
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Serves: 4
 

A hot and spicy stir-fried pork dish from the Sichuan Province.
Ingredients
  • 450 gs Lean Pork
  • 1 tbsp Low Sodium Soy Sauce
  • 2 tbsp Rice Wine
  • Salt (to taste)
  • 2 tsp Sesame Oil
  • 225 gs Halved, De-Seeded Red Chilies
  • 3 tbsp Peanut Oil
  • 3 tbsp Finely Chopped Garlic
  • 1 tbsp Ground Red Chili Powder
  • 1 tbsp Roasted and Crushed Sichuan Peppercorns
  • 3 tbsp Water
  • 1 tbsp Low Sodium Soy Sauce
  • 2 tsp Sugar

Instructions
  1. Cut the pork into thin strips of approximately 7cm in length and combine in a large bowl with 1 tbsp of say sauce, 1 tbsp of rice wine, a pinch of salt and the sesame oil.
  2. Heat a large wok with half the peanut oil and stir-fry the pork for around a minute, then remove the pork using a slotted spoon.
  3. Add the remaining peanut oil to the hot wok with the fresh chilies, garlic, chili powder and peppercorns. Stir-fry for 30 seconds.
  4. Add the water and remaining soy sauce and stir-fry for a further 30 seconds
  5. Return the pork to the wok and heat through while stirring well.
  6. Serve on a platter, steaming hot.

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