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 Pak Choy – 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 1/2 cooked. Add the garlic & continue to cook until 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
Serve
  • Divide between serving bowls – Top with fried onions, sambal chilli jam, extra spring onion, and fine sliced fresh red chilli – serve immediately
Serve immediately.

Cubanos – Cuban Sandwich

Stuff

Cuban Mojo Marinated Pork

  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 8 garlic cloves, grated
  • 1 Tblsn minced oregano
  • 2 tspn ground cumin
  • salt and pepper
  • 1 kg boneless pork shoulder, skin removed

The Sandwich

  • 4 six-inch soft baguettes, split lengthwise
  • 4 slices of boiled ham
  • 100g butter, softened for brushing
  • Yellow mustard, for brushing
  • 100g  Swiss cheese, thinly sliced
  • 4 mild pickles cucumbers, thinly sliced
Method
Cuban Mojo Marinated Pork
  • In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin – shake it around a bit to mix it up. Add the pork.
  • Marinate in the fridge overnight –  or at least several hours
  • Preheat oven to 220 ° C. Place a pork on a wire rack in a roasting pan.  Salt and pepper the pork well.
  • Roast the pork for 30 minutes. It should be lightly browned.
  • Turn the oven down to 180 ° C. Roast for another 1 hour
  • Wrap in aluminum foil and let rest at least 20 minutes.

Make the Sandwich 

  • Heat a skillet over medium – cook the sliced boiled ham about 1 minute on each side until brown spots start to appear. Remove & set aside
  • Brush softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
  • When the bread is toasted, spread with mustard. Use as much as you like.
  • Layer the sliced pork, browned ham, Swiss cheese slices and sliced pickles. Top with the bread.
  • Brush the top and bottom of the sandwich with butter.
  • Fry the sandwiches in the same skillet or in a George Foreman/panini press – squish down hard. Cook for about 3 minutes. If using skillet – flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.

Serve

  • Eat immediately!

From the movie Chef

Zucchini, Basil & Parmesan Soup

Stuff

  • 1kg zucchini, washed and chopped into 2cm pieces
  • 2 cloves garlic, finely sliced
  • 60ml olive oil
  • 500ml chicken stock
  • 150ml cream
  • 100g parmesan, fine grated
  • 1 cup basil, chopped
  • ½ cup parsley, chopped
  • salt and pepper

Serve

  • Ciabatta – for toast
  • EVOO – for drizzle

Method

  • Heat olive oil in a large heavy-based pot over a medium heat – add zucchini and garlic and saute for about 15 to 20 minutes. Cook until zucchini is soft.
  • Add chicken stock – bring to the boil and simmer for 2 minutes.
  • Remove from heat and liquidize until smooth – I use a wand.
  • Return the pureed soup to the pot, along with the herbs, cream and parmesan.
  • Bring soup back to the boil, season
  • Serve immediately with some toasted ciabatta and a drizzle of EVOO

Serves 4 pax

Stolen from – Riverstone Kitchen, Oamaru

Macaron

Stuff

  • 100g egg white
  • 135g almond meal, sifted
  • 135g castor sugar
  • 135g icing sugar, sifted
  • 35g water
  • 5 drops food colouring

Method

  • Preheat oven to 130C
  • Combine the almond meal and icing sugar in a large bowl – mix to combine. Add 50g egg whites – mix until well combined.
  • Place the remaining 50g egg white into the bowl of a stand mixer fitted with a whisk attachment – begin whisking egg whites on low speed.
  • Combine the caster sugar and water in a small saucepan on medium heat – heat the sugar syrup until it reaches 118C.
  • Once the syrup is at temperature, increase the mixer speed to high and gradually pour the sugar syrup onto the egg whites – whisk continuously.
  • Continue whisking the egg whites for approximately 5 minutes or until soft glossy peaks form and meringue has cooled slightly.
  • Fold the meringue into the coloured almond meal mixture – mix until combined (do not over mix)
  • Pipe approximately 4cm circles onto lined baking tray.
  • Leave the piped shells to rest at room temperature for at least 20 minutes.
  • Bake macarons in the pre-heated oven for 14 -16 minutes.
  • Remove from oven and allow to cool slightly on the tray – carefully peel the shells from the baking paper

Lemon Risotto

Stuff

  • 1 litre chicken stock
  • 3 1/2 Tblsn butter
  • 1 1/2 Tblsn olive oil
  • 2-3 large shallots, chopped
  • 2 cups arborio rice
  • 100 ml dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 Tblsn chopped fresh parsley
  • 2 Tblsn fresh lemon juice
  • 4 tspn grated lemon rind
  • salt & pepper

Method

  • Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
  • Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender – about 6 minutes.
  • Add rice – stir 1 minute.
  • Add wine and stir until evaporated – about 30 seconds.
  • Add 1 1/2 cups hot stock – simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender – about 35 minutes.
  • Stir in cheese and remaining 2 tablespoons butter.
  • Stir in parsley, lemon juice, and lemon peel.
  • Season with plenty of salt and pepper.

Kuala Perlis Laksa

Stuff

  • 500g of rice noodles – boiled & drained
  • 500g whole mackerel – gutted & cleaned
  • 250g whole white fish (eg flounder, gurnard) – gutted & cleaned
  • 125g onion – rough chopped
  • 1 tspn dried chili flakes – reduce if you want less hot
  • 12g shrimp paste
  • 50g galangal – rough chopped
  • 3 sprigs Vietnamese Mint – leaves only
  • 50g Tamarind liquid
  • 1 litre water – I use then water from boiling the fish (drained
  • salt to taste
  • 4 eggs – boiled and halved **
  • 10g fresh chillies – chopped
  • 2-3 sprigs parsley or Cilantro – sliced ​
  • ​1 small cucumber – fine julienne

Method

  • Boil the mackerel & white fish until cooked. Separate the flesh from the bones.
  • In food processor blend together onion, galangal, dried chili & shrimp paste – Put into a large pot
  • In food processor blend the fish flesh – put in the same pot.
  • In food processor grind the fish bones until crushed – strain thru a sieve (use some of the 1 litre of water to get all the goodness) – put in the same pot.
  • Add the remaining water to the pot – mix well
  • Add Vietnamese Mint & Tamarind – season.
  • Bring to a boil and remove from heat.

Serve

  • In a bowl
  •  – serving of noodles (pref chopped into short length)
  •  – pour over hot laksa
  •  – decorate with eggs, fresh chillies, parsley/cilantro & cucumber julienne

For the perfect boiled egg

  • eggs in small pot
  • enough cold water to cover the eggs
  • lid on
  • bring to boil – turn heat off immediately
  • sit for 10 minutes – do not remove the lid
  • remove eggs from hot water – plunge into cold water until cool

Roast Chicken – “Irish Chicken Pizza”

Stuff

  • 1 whole chicken or boneless whole chicken
  • 1 sour dough cob loaf
  • 3 or 4 potatoes, cut 1 thick slices
  • Olive oil
  • Butter – approx 50g
  • 2 small lemons, stab skin several times with sharp knife or skewer
  • Fresh Tarragon
  • Fresh Thyme
  • Fresh Basil
  • Lots of garlic
  • Grated Parmesan
  • Salt flakes
  • Fresh ground pepper

Method

  • Pre-heat oven at 230° C
  • Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
  • Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
  • Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper.
  • Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
  • Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together.
  • Lightly oil the skin and season all over with salt & pepper
  • Place the chicken on top of the “pizza”
  • Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes

Serve

  • Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG

Variation

  • Bread – or you could used a French stick or several roll.
  • Herbs – use any fresh herbs you like – I don’t think you can go wrong!
  • Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!

Stolen from Colin Fassnidge