Category: Recipes

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Smoked Duck

Ingredients:

  • 50g rice
  • 50g brown sugar
  • 50g dried tea leaves
  • Duck breast

Method:

  1. Mix together all dried ingredients.
  2. Line a piece of foil at the base of your wok, put in the above mixed ingredients, close the lid and smoke for 5 – 10 minutes.
  3. Score duck skin, brush with sesame oil.
  4. Put the duck in the wok, skin side down, lid on and smoke for 10 minutes.

 

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Coffee Ice Cream

Makes 1 pint

Ingredients:

  • 1 cup double cream
  • 1/3 cup sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup extra strong brewed coffee, chilled

Method:

  1. Whisk the cream and sugar in a bowl until the sugar has dissolved completely and the mixture is frothy.
  2. Add the milk, vanilla and coffee, whisk until blended.
  3. Prepare the ice cream in an ice-cream maker approx. 25-30 minutes.
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Simple Rum and Raisin Ice Cream

Recipe fom wholesome-cook.com

Makes about 0.9L / 1.5 pints.

Ingredients:

  • ¾ cup raisins
  • ¼ cup dark sweet rum
  • 2 cups full cream milk
  • 1 cup thickened cream
  • ¼ cup maple syrup

Instructions:

  1. Freeze your ice-cream maker bowl for at least 12 hours, or as indicated by manufacturer’s instructions.
  2. Place raisins and dark sweet rum in a small saucepan and bring to a boil over low heat. Take off the heat, transfer to a small bowl and allow to cool.
  3. In a large bowl whisk together milk, thickened cream and maple syrup until blended.
  4. Pour mixture into your ice-cream maker and churn for 20 minutes. Add cooled rum and raisins,. Churn for another 10 minutes or until the mixture is thick and resembles soft-serve ice-cream.
  5. Transfer to a freezer-safe dish, cover and freeze for at least 2 hours.
  6. Thaw out for 5 minutes before serving.
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Cinnamon Baked Doughnuts

Recipe from Ina Garten (Barefoot Contessa)

Total Time: 35 min
Prep: 15 min
Inactive: 5 min
Cook: 15 min
Makes: 12

Ingredients :

  • Baking spray with flour, such as Baker’s Joy
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

Methods:

  1. Preheat the oven to 180 degrees C. Spray 2 doughnut pans well.
  2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

Topping:

  • melt the 8 tablespoons of butter in an 8-inch saute pan.
  • Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

http://www.foodnetwork.com/recipes/ina-garten/cinnamon-baked-doughnuts-recipe.html

 

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Salmon en croûte with pesto and roasted vegetables

Recipe taken from Mary Berry Cooks TV programme

Ingredients

For the roasted vegetables
  • 3 red peppers
  • 2 red onions
  • 3 courgettes
  • 3 tbsp olive oil
For the salmon en croûte
  • 2 x 320g/11½oz packs ready-rolled puff pastry
  • 1kg/2lb 4oz side of salmon, cut from the centre
  • 3 tbsp red sundried tomato pesto
  • 1 free-range egg, beaten
For the sauce
  • 600ml/1 pint pouring double cream
  • 1 lemon, juice only
  • 4 tbsp red sundried tomato pesto
  • 4 tbsp chopped fresh basil
Preparation method
    1. Preheat the oven to 220C/425F/Gas 7.
    2. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise.
    3. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces.
    4. For the salmon en croute, preheat a large baking tray in the oven.
    5. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg.
    6. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg.
    7. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce.
    8. For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving.
    9. Serve the salmon cut into slices, with the sauce.
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Red Pesto

Ingredients:

Yield: 2 cups

1/2 cup sun-dried tomato, drained and chopped
3 cups fresh basil leaves (loosely packed)
3 -4 cloves fresh garlic
1/2 cup fresh grated parmesan cheese or 1/2 cup romano cheese
1/2 cup pine nuts or 1/2 cup walnuts
1/2 cup olive oil
1/2 teaspoon salt
black pepper

Method:

1. In a food processor or blender, blend the tomatoes, basil  and garlic.
2. Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
3. Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
4. Store in the fridge, or separate evenly in ice cube tray and freeze.

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Matcha Green Tea Ice Cream

Kitchen Aid ice cream maker in action
Kitchen Aid ice cream maker in action

Saw this recipe on internet, liking the idea very much plus this will give me a good opportunity to test out my ice cream maker.
Final result is good, though I personally prefer to have stronger green tea flavour, so I think I will increase the quantity of matcha powder next time round (double the quantity too!). 🙂

Ingredients: (kitchen aid measure quantity)

3/4 cup milk (1.5 cups)
2 egg yolks (4 yolks)
5 Tbsp sugar (10 tbsp)
3/4 cup double cream (1.5 cups)
1 Tbsp matcha green tea powder – increase to 1.5 tbsp (3 tbsp)
3 Tbsp hot water (6 tbsp)

Method:

1. Mix hot water and green tea powder together in a bowl and set aside.
2. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and

Green tea ice cream
Green tea ice cream

heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat, cool the mixture.
3. Add green tea and double cream in the cooled egg mixture and mix well.
4. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

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Chinese Sausages 臘腸

Have tried different recipes to make Chinese sausages in the past but none of them actually grab me, so I haven’t made any for a long while. Today I come across this recipe that reminds me the time watching my uncle made them when I was little, plus now I know where I can get natural casing from (didn’t like the artificial ones), I am sure to give this recipe a try.


Ingredients:
2 ½ kg pork shoulder
5-6 metre of sausage casing.
2 ½ tablespoon salt
2 tablespoon soya sauce
1 cup sugar
¾ cup dry sherry or whisky.


Method:
· Remove skin from pork and separate fat from the lean meat and dice the meat and fat with a knife into 6mm cubes. Combine all the seasoning in a large mixing bowl. Add the meat and fat and mix well and let soak overnight in the fridge.
· Tie off one end of sausage casing and attach a funnel to other end and gather casing on funnel tube. Stuff the marinated meat mixture into the sausage casing; tie the casing into 15cm links. Prick the links all over with a skewer to allow air to escape from sausage.
· Hang them to dry in a well ventilated place until partially dehydrated.

Source: http://unclephilipsg.blogspot.co.uk/2009/03/how-to-make-lup-cheong-chinese-sausage.html

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Moroccan Style Tagine with Herbs

Bought one of this dinner kit from Ainsley Harriott’s world kitchen range, after tasting it, I am now intrigued to find out how I can make my own from scratch.

Here are the ingredients listed in the dinner kit:
1) Seasoned cous cous with vegetables:
Cous cous, carrot, onion, tomato, courgette, sunflower seeds, salt, vegetable oil, yeast extract, dried parsley, garlic powder, dried riander, onion powder, chilli powder.
2) Fruit & vegetable mix (to be used with meat):
Dried apricot, onion, red pepper, roasted red and yellow peppers
3) Stock mix (to be used with meat):
Tomato powder, chilli powder, cinnamon, turmeric, cumin, coriander, garlic powder, dried coriander, salt