Posts Tagged ‘Recipe’

Chicken Katsu Curry

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We’ve always been fans of Wagamama and that includes the Chicken Katsu Curry. However, here’s a Katsu that’s a Wagamama beater. It doesn’t give you the yellow style sauce, but the flavour is above and beyond that served in the chain restaurants.

Ingredients:

1.5 x tsp Cumin seeds

1.5 x tsp Coriander seeds

1.5 x tsp Fenugreek seeds

1.5 x tsp Fennel seeds

2 x Cardamom pods

1 x tbsp Tumeric powder

2 x White onions (Sliced)

4 x Garlic Gloves (Sliced)

4 x Red bird’s eye chillies (Chopped)

2 x Thumbs of root Ginger (Grated)

1 x Tin chopped tomatoes

250ml x Chicken Stock

1 x tbsp Honey

1 x tbsp Soy Sauce

1/4 x Can of coconut milk

2 x Chicken breasts

200g x Breadcrumbs

1 x tsp English Mustard powder

2 x Eggs

1. Dry fry the spices in a frying pan, for 3 minutes and then grind them in a pestle and mortar

2. Heat a couple of tbsp of oil in the frying pan and fry the sliced onions for about 8 minutes, or until golden. Add the garlic, chili, chopped tomatoes and the ground spices into the pan and bring to the boil

3. Add the stock and simmer for 25 minutes

4. Leave it to cool and then blend until smooth

5. Add the honey and soy sauce and put back into the frying pan

6. Add the coconut milk and stir until hot through

7. Beat the eggs into a bowl and place the breadcrumbs onto a separate plate

8. Season the breadcrumbs well and add the mustard powder. Mix it all together

9. Slightly bash out the chicken breasts to make then a little thinner for frying

10. Dip the breasts into the egg and then coat well in the breadcrumbs

11. Heat vegetable or sunflower oil in a deep fat fryer and heat to about 170C/330F

12. Once the oil is at temperature, fry the chicken breasts for approx. 10-12 minutes, until golden brown

13. Once cooked, slice the chicken and serve with Basmati rice, covering with the Katsu sauce.

Give this one a go and you won’t regret it. It’s delicious. If you don’t want to fry the chicken, you can put in the oven, at about 180C for about 20 minutes, or until cooked through.

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Guinea Fowl, with Red Wine and Thyme Gravy

 

We’re lucky enough to have a good butchers where we live, here in Amsterdam, so we headed down, to see what they had. Nestled in the corner of the cabinet, were two great looking Guinea Fowl. Guinea Fowl is great, as it has a slightly gamey taste, it would be perfect for a weekend meal, so i picked the biggest one and headed home.

With a good bird of this size, i like to portion it out, before cooking. I remove the breasts, legs and wings and discard the carcass.

Ingredients:

1 x Guinea Fowl (Portioned)

6 x Medium sized potatoes

2 x Large Carrots

1 x Small bulb of garlic

1 x Large glass of Red Wine

500ML x Veal Stock

1 x Teaspoon of Browning

1 x Teaspoon of Worcester sauce

1 x Bunch of Thyme

1 x Pack of French Beans

To Cook:

1. Portion the Guinea Fowl and set aside

2. Chop the potatoes into quarters and the carrots into wedges

3. Break-up the bulb of garlic and add it, along with the potatoes and carrots, into a baking tray.

4. Pick a handful of the Thyme and sprinkle over the veg, adding a generous covering of olive oil and salt & pepper.

5. Place in an oven, which has been pre-heated to about 175 degrees, for about 20 minutes.

6. Heat some olive oil in a pan and then add the guinea fowl pieces, skin side down. Fry on both sides, until golden brown. Remove them and place in another baking tray.

7. AFter the 20 minutes of the vegetables cooking, put the Guinea fowl into the oven, with the veg and up the temperature to 225 degrees. Cook for about another 20 minutes, until the potatoes are crispy, the carrots are slightly caramelised and the guinea fowl is cooked.

8. Cut the ends off of the french beans, season them and place then in a pot of boiling water.

9. Remove the garlic and thyme from the veg tray and place into a deep frying pan. Add some oil and squash the garlic cloves, while frying. Add the stock, red wine, browning, worcester sauce and season well. Reduce down by 3/4 for a lovely gravy.

10. Serve the guinea fowl and vegetables, covering with the gravy.

One tip – See if you can get good liquid stock and don’t use stock cubes. You have much more control of the seasoning, during cooking.

Enjoy!

Homemade Pizza

Why order delivery Pizza? You have to wait an hour, or so, it now costs a small fortune for a couple of people and chances are, you’ll be disappointed with the food. It’ll have the wrong toppings, or the right toppings, but not cooked right. It’ll have a soggy base maybe, or not be warm enough. It’s the risk you take with delivery food.

So, rather than taking the risk, head down to the supermarket, pick up a few ingredients and make your own. It’s very simple and pretty cheap. One run of this will give you enough for 16 mini (But not THAT mini) Pizzas.

Ingredients:

1kg x White flour

3 x Small packets of yeast

1 x Pint of tepid water

1 x Big handful of basil (Chopped)

4 x Slices of prosciutto (Finely chopped)

10 x Slices of Chorizo (Finely chopped)

6 x Slices of Salami (Finely chopped)

1 x Jar of sun dried tomato paste

2 x Red peppers (Finely chopped)

4 x Red chilies (Finely chopped)

3 x Small Red onions (Finely chopped)

2 x Large Mozzarella balls

1 x Large plate of grated cheese

1 x Tablespoon of salt

1 x Tablespoon of sugar

To cook:

1. Pour out the flour and create a small well in the middle

2. Add the salt, sugar and yeast to the middle of the well

3. Pour in the tepid water, slowly, gradually pushing in the flour into the middle

4. Keep adding until the water is gone and then you can start kneading the dough

5. Once the dough is a smooth texture and pliable, it’s ready. If it’s not pliable, add a little more water and if it’s too loose and gluey, add more flour

6. Once you have the nice smooth dough, cut it in half and put it to one side. There’ll be enough for 8 slices from the first half of the dough

7. Dust down a flat work surface and roll out the dough, until it’s about 3-4 mm thick

8. Put some tin foil onto a flat baking tray and rub with olive oil

9. Cut out the 8 slices and place them on the foil.

10. Spread the tomato paste onto the pizzas and then split up the Mozzarella and place across the 8 pieces

11. Next, spread the rest of the ingredients onto the pizzas, evenly and then top with the grated cheese

12. Place in the oven at about 200 degrees and cook for about 12 minutes.

Easy homemade pizza and incredibly tasty.

Scallops with Pea Puree, Black Pudding and Crispy Prosciutto

This is one of those dishes that you seem to see in every series of Masterchef. In fact, to a certain degree, it should be banned from that programme!!

However, it is still a great dish and tastes fantastic, either as a start or a small main course. So bit the bullet, ignore the bad press (Probably started by me!) and enjoy!

Ingredients:

8 x Scallops

100ml x Vegetable stock

1 x Large mug-full of frozen peas

1 x Shallot (Chopped)

10 x Fresh mint leaves

2 x Slices of Prosciutto

To cook:

1. Boil the frozen peas for about 8 minutes, in the stock

2. Roughly chop the shallot and the mint leaves and add them to a blender

3. When the peas are ready, add them, with the stock into the blender and season with salt and pepper

4. Pulse the mix until it’s semi-smooth. It doesn’t want to be too runny

5. Fry the black pudding in a frying pan, for about 2 minutes, on each side

6. In a second pan, fry the scallops in butter, for about 1.5 minutes on each side

7. When the black budding is ready, set it aside and fry the prosciutto strips for about 30 seconds on each side

8. Plate up the black pudding, the puree, the scallop and the prosciutto

Well worth the effort!!

Kangaroo, with onion, mushroom white wine gravy

There’s some great meat available, here in Amsterdam and along with Ostrich, you can get Kangaroo. Whilst Ostrich is quite a gamey meat, Kangaroo is more like a mix between a fillet of beef, mixed with the taste of rump, but with a little extra flavour. It’s quite a lovely piece of meat and you should cook it with the same respect as fillet steak.

This piece of meat goes really well with a nice gravy, so onions, mushrooms and thyme, fits the bill.

Ingredients:

2 x Thick Kangaroo steaks

1 x Large brown onion, sliced

6 x Chestnut mushrooms, sliced

2 x Garlic cloves, crushed

1 x Medium glass of white wine

6 x stalks of thyme, chopped finely

500ml of Beef stock

2 x Red peppers

2 x Large handfuls of green (French) beans

To Cook:

1. Cut the peppers in half, removing the seeds, season and rub with Olive oil. Put them into a tray and put them in a oven, preheated to about 150. These will take about 25 minutes to roast.

2. Heat some olive oil in a pan and add the two crushed garlic cloves, cooking for about a minute, before adding the onions. Fry until the onions are soft and have a little brown colour.

3. Next add the mushrooms and fry for about 2 minutes, before adding the stock.

4. Reduce the stock down by about 1/4 before adding the wine.

5. Next, add the thyme and reduce the gravy down to about 1/2.

6. Cook the beans in boiling water for about 5 minutes.

7. Rub the two Kangaroo steaks in olive oil and season well. Heat a griddle pan until it’s smoking hot and then place the Kangaroo in. Fry the meat for about 3 minutes on each side, making sure that you seal all of the sides.

Serve the Kangaroo with the roasted red peppers and beans, pouring over the onion and mushroom gravy.

Linguine Lobster Fra Diavolo

We’ve eaten this in several restaurants and decided to give it a go ourselves. One particular restaurant stands out for this dish, Dan Tana’s in LA. It’s a fantastic restaurant, with amazing seafood www.dantanasrestaurant.com/ If you’re ever in the Hollywood area, then make sure you pay it a visit.

For this recipe I used live lobsters, but if you can’t get hold of any, or have an aversion to killing them, you can still use pre-cooked Lobster, however the taste won’t quite be the same.

Ingredients:

2 x Live Lobsters

1 x Jar of Passata

1 x Small tin of tomato paste

1 x Small bunch of parsley, chopped finely

1 x Small bunch of basil, chopped finely

1 x Long red chili, chopped finely

2 x Teaspoons of hot chili powder

2 x Cups of fish stock (Or make the stock yourself, with the Lobster shells)

4 x Small shallots, finely chopped

2 x Cloves garlic, crushed

To Cook:

1. Boil salted water in a large pot. There needs to be enough water to cover the Lobeters

2. After having had the lobsters in the freezer for a while (To put them to sleep/slow their bodies down), place them head first into the boiling water. You need to make sure that the water is correctly boiling.

3. Cook the lobsters for about 12 minutes (The timing does depend on size, so take a look at cooking instructions on the internet for size/time)

4. Take the lobsters out of the water and set aside to cool slightly

5. Fry the garlic and shallots in a large, deep frying pan. Once the shallots are soft, add the chopped chillies and fry for another couple of minutes.

6. Next add the passata and tomato paste, along with the chili powder and chopped parsley.

7. After 3 minutes, add the fish stock and fry for a further 10 minutes.

8. In the meantime, cut open the lobster and remove the tail and claw meat. Slice the meat up and add to the sauce, along with the basil.

9. After two minutes, it’s ready to serve.

Serve with Linguine. It’s a delicious meal 🙂

Hoisin Pork and Special Fried Rice

Here’s a great recipe for pork tenderloin. This is one of our favourite recipes and it gets made frequently. This is a great main course to follow my salt and pepper squid (Recipe in the food and travel talk section).

Ingredients:

2 x Lean pork tenderloins

4 x Tablespoons of honey

4 x Tablespoons of Hoisin sauce

4 x Tablespoons of Chinese cooking wine

2 x Teaspoons of Chinese 5 spice powder

6 x Chestnut mushrooms, quartered

1 x Head of Chinese greens

2 x large thumbs of ginger, cut into matchsticks

3 x Garlic cloves, crushed

3 x tablespoons of Oyster sauce

2 x Red chillies, chopped into rings

1.5 x large cups of rice

3 x eggs

1 x Tablespoon of Sesame oil

1 x Chicken breast

2 x large cups of peas

To Cook:

1. Marinate the pork in the hoisin, honey, chinese cooking wine and 5-spice. You can marinate the pork for as long as you like, but if you can leave it for 24-48 hours, you get the best results. Remember to turn the pork over regularly, during the marinating.

2. Too cook the pork, cut the tail pieces off and set aside and then place the rest into an oven at 190 degrees, for approx. 25 minutes. Baste the pork in half of the remaining marinade and the second half 15 minutes into cooking.

3. Cut the greens in to chunks and stir fry them with the garlic, ginger chillies in the oyster sauce

4.  Fry the chicken and tail pieces of the pork, with olive oil, in a wok and then set aside.

5. Boil the rice until done – Probably about 10 minutes

6. Mix the egg with the sesame oil and season, before frying, omelette style, in the wok.

7. Chop the egg, chicken and pork tail and add to the rice in the wok. Stir fry.

8. When the pork is cooked, slice it and place on a plate.

9. Serve the pork with the stir fried vegetables and the special fried rice.

This is a really tasty recipe and is easy to prepare. Enjoy!