French Onion Soup

Stuff

  • 2 Tblsn olive oil
  • 3 – 5  brown onions, sliced about 4mm thick
  • Salt
  • 2 Tblsn brown sugar
  • 1 [2?] Tblsn balsamic vinegar
  • 1/2 – 1 cup dry sherry or dry white wine
  • 3 cup chicken stock
  • 3 cup beef stock
  • 4-6 sprigs fresh thyme, tied with kitchen twine (Do not overdo)
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • Ground black pepper
  • 2 Tblsn butter
  • 1 small baguette, cut into 10mm slices 
  • Garlic clove
  • Gruyère cheese, grated

Method

  • Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up – you don’t want the onions to burn
  • When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process
  • Cook onion over low heat for a further 10 – 15 minutes, stirring occasionally, until lightly caramelised
  • Add sherry or wine – raise heat to high. De-glaze the pan & cook until almost all liquid has evaporated – about 10 minute
  • Add stocks and herbs to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in butter. Adjust seasoning to taste
  • Lightly grill baguette slices – Rub with the garlic clove. Place toast on top of bowls of soup and cover with cheese – grill until golden brown

Bean, Pea, Almond & Feta Salad

Stuff

  • 150g snow peas or round beans
  • 150g fresh or frozen peas
  • 1 small or 1/2 red onion, fine sliced
  • 1/4 cup (approx 25g) almond flakes, lightly roasted
  • 1 1/2 cup loose packed basil leaves, rough chopped
  • 50g feta, crumbed
  • 1 1/2 Tblsn EVOO
  • 2 Tblsn red wine vinegar
  • 1/2 tspn Salt
  • Couple of turns of fresh ground pepper
Method
  • Blanch the snow peas or beans and peas in boiling water for 30 seconds – drain and refresh in ice water. Drain well
  • Combine with all other stuff – serve immediately

“Stolen” from Delicious – June 2018

Lemon Curd

Stuff
  • 185 mil (3/4 cup) fresh lemon juice
  • 1 Tblsn grated lemon zest
  • 150 g (3/4 cup) sugar
  • 3 eggs
  • 100 g (1/2 cup) unsalted butter
Method
  • In a medium saucepan – well combine all stuff and heat over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface – about 6 minutes

Vietnamese Lemongrass Chicken Noodle Salad

Stuff
Meat and Marinade
  • 600 – 800chicken thigh fillets, skinless and boneless (or chicken breast or pork or beef or any seafood)
  • 2 garlic cloves, grated
  • 2 Tbspn lime juice
  • 2 Tbspn fish sauce
  • 1 Tbspn soy sauce
  • 2 Tbspn brown sugar
  • 1 Tbspn vegetable oil
  • stalk lemongrass, white part only, bruised then sliced (pieces large enough to remove later)
Nuoc Cham
  • 50 ml fish sauce
  • 2 Tbspn rice vinegar
  • 1 Tbspn sugar
  • 1/4 cup water
  • garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 1/2 Tbspn lime juice
Noodle Bowl
  • 1/2 Tbspn oil
  • 200g dry vermicelli noodles
  • 2 carrots, julienned or grated
  • cucumber, julienned or grated
  • iceberg lettuce, finely sliced
  • 2 handfuls bean sprouts
  • 1 handful of mint leaves
  • 1 handful of cilantro leaves
  • Sliced red or green chilli (for garnish – optional)
  • Lime wedges (to serve – optional)
Method
  • Combine Meat and Marinade stuff – marinate for at least 2 hour / up to 24 hours.
  • Combine the Nuoc Cham stuff and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Heat 1/2 Tbspn oil in a fry pan over medium heat. Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Serve

  • lightly toss the noodles, vegetables and herbs with 3/4 of the Nuoc Cham Sauce. Serve into Bowls & top with chicken pieces. Drizzle with the remaining Nuoc Cham Sauce.
  • Dress with sliced chilli & lime wedges.

Mee Goreng

Stuff

  • 150g dry egg noodles or 300g pre-cooked Udon noodles
  • 2 Tbspn Sriracha
  • juice of 1 good size lime
  • 80ml kecap manis (Indonesian sweet soy sauce)
  • 2 Tbspn light soy sauce
  • 1 – 2 Tbspn oil
  • 200-300g chicken thigh – cut into strips
  • 1 – 2 cloves garlic – sliced
  • 2 eggs – lightly beaten
  • 4 spring onions – thinly sliced
  • 200g Park Choo – thinly sliced
  • 100g fresh bean sprouts
  • Crispy fried shallots
  • SambaI chilli jam – optional
  • Fine sliced fresh red chilli – optional
Method
  • If Dry noodles – cook as per packet instructions. Drain, rinse & set aside
  • Combine the Sriracha, lime juice, kecap manis & soy sauce – set aside
  • Heat oil in a wok – cook the chicken until almost cooked. Ass the garlic & continue to cook chicken is only just cooked thru. Remove from wok
  • Wipe the wok clean – reheat
  • Add the egg – cook until just cooked. Add spring onion, pak choy, noodles, chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and everything is well coated in the sauce. Stir through bean sprouts
  • Divide between serving bowls – Top with fried onions, sambal, chilli and extra spring onion, and
Serve immediately

Churro’s

Stuff

  • 1 cup water
  • 2 1/2 Tblsn sugar
  • 1/2 tspn salt
  • 2 Tblsn vege oil
  • 1 cup flour

 

  • 1/2 cup sugar
  • 1 tspn ground cinnamon

Method

  • In a small saucepan over medium heat – combine water, sugar, salt and oil – bring to boil.
  • Remove from heat – stir in flour until mixture forms a firm ball.
  • heat oil in deep-drier to 190°. Pipe strips of dough into hot oil using Paster the bag or my Tupperware press. Fry until golden -drain on paper towel.
  • Roll drained Churros in combined sugar and cinnamon mixture

Karaage Japanese Fried Chicken

Stuff

  • 300g boneless chicken thighs – preferably skin-on
  • 3 Tblsn soy sauce
  • 1 tspn cooking sake
  • 1 tspn shin-mirin (or Maple syrup or Agave or runny honey)
  • 5g fresh ginger, grated
  • 2 cloves garlic, grated or crushed

  • 1/4 cup potato starch, to coat
  • cooking oil, for frying

    to serve:

  • japanese mayonnaise
  • lemon wedges

Method

  • Cut chicken into bite-size pieces – leaving a little skin/fat on for extra crispiness.
  • Combine the ginger, garlic, soy sauce, mirin and cooking sake in to a bowl. Add the chicken, coat well, and allow to marinade for 30 minutes.
  • Drain any excess liquid from the chicken. Coat evenly with potato starch – I shake in a plastic bag.
  • Heat some cooking oil in a pan to around 180°C – Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown colour, then remove and allow to drain on a wire rack or kitchen roll. 

Serve

  • Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.