Month: December 2017

Categories
SOUPS/SAUCES/CONDIMENTS

Teryaki sauce


This is the sauce I used to flavor my Teryaki chicken cordon bleu

This is a homemade version of the commercial Teryaki sauce.  It keeps well in a covered container and refrigerated, and can be used as a dipping sauce for many other dishes.

1 cup water
5 tablespoons brown sugar
¼ cup soy sauce
1-2 teaspoons honey, or to taste
1 large garlic clove, finely minced
½ teaspoon ground ginger
2 tablespoons cornstarch
¼ cup cold water

  • Combine the water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  • In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved.
  • Add the cornstarch mixture to the saucepan.
  • Heat the sauce until it thickens to your taste. If the sauce becomes too thick, add more water to thin it out.
  • Pour in a screw top container.
Categories
MAIN COURSE

Teryaki infused chicken cordon bleu


Although Teryaki chicken is one of the most popular chicken dishes in Japan, this is not the streetfood version you would expect to find there. The Teryaki sauce here is used more to season the chicken cordon bleu, but the result is so delicious that I’m sure I’ll be forgiven for using it in this way.

TERYAKI CHICKEN CORDON BLEUServes 4

4 skinless, boneless chicken breasts
1 cup Teryaki sauce (see recipe for homemade version below)
1 tablespoon sweet chili sauce
olive oil 
4 slices ham or prosciutto
8 tablespoons cheddar cheese, grated (or more)
1 cup panko bread crumbs

  • Butterfly each chicken breasts and between cling-film pound with the smooth side of a meat mallet to make them thinner, flatter and equal thickness.
  • Cut each butterflied breast in four equal lengths.
  • Preheat the oven to 175ºC/350ºF.
  • Line a baking tray with parchment paper, lightly greased.
  • Whisk together the Teryaki sauce ingredients and paint each piece of chicken with the sauce.
  • Lay each piece flat, then layer with a slice of ham and spread a tablespoon or more grated cheese on top of the ham.
  • Roll up each chicken thigh from the smallest end and secure each roll with a toothpick. 
  • Brush the outside of each roll again with the Teryaki sauce and then roll in the panko breadcrumbs, patting the crumbs down securely. 
  • Refrigerate for a while to settle.
  • Bake the chicken bundles until no longer pink in the center and the juices run clear, 30 to 35 minutes.
  • An instant-read thermometer inserted into the center of the chicken should read not more than 68ºC/154ºF. 
The safe cooked temperature for chicken is 74ºC/165ºF but if you leave it  in the oven till then, and by the time it has rested before serving, it will be way overcooked and dry.  While the chicken rests, the temperature still rises, therefore, and to keep the inside juicy, remove it sooner and let it rest in a warm place.

Serve with rice and/or Potato, green bean and avocado salad.

Teryaki sauce:

This is a homemade version of the commercial Teryaki sauce.  It keeps well in a covered container and refrigerated, and can be used as a dipping sauce for many other dishes.

1 cup water
5 tablespoons brown sugar
¼ cup soy sauce
1-2 teaspoons honey, or to taste
1 large garlic clove, finely minced
½ teaspoon ground ginger
2 tablespoons cornstarch
¼ cup cold water

  • Combine the water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  • In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved.
  • Add the cornstarch mixture to the saucepan.
  • Heat the sauce until it thickens to your taste. If the sauce becomes too thick, add more water to thin it out.
  • Pour in a screw top container and keep refrigerated.
Categories
STARTERS/SIDES

Potato, green bean and avocado salad


POTATOES GREEN BEAN AVOCADO SALAD

2 medium size, potatoes, peeled and cut into large cubes
2 cup green beans, trimmed and cut into short lengths
2 medium sized avocados, peeled and cubed
3 garlic cloves, crushed
⅔ cup/180 ml fresh coriander, finely chopped
juice of one lemon
⅓ cup/80 ml extra virgin olive oil
salt and freshly ground black pepper

  • Place the potatoes in a large pot, cover with water and bring to a boil.
  • Boil until almost tender, but still hold their shape.
  • Drain in a colander and leave them to dry out until completely cool.
  • Meanwhile boil the beans in salted water and cook until tender.
  • Drain and place in a large bowl, add the crushed garlic and mix thoroughly to infuse the beans with the garlic.
  • When the potatoes have completely cooled down, add to the green beans and lastly the avocados.
  • Toss the lemon juice and olive oil, add the chopped cilantro and salt and pepper.
  • Pour over the salad and combine gently.

Serve as a side dish for Teryaki infused chicken cordon bleu, or as a light vegetarian lunch.

Categories
MAIN COURSE

Chicken and rosewater biryani


 A world-renowned Indian dish, biryani is a special occasion dish flavoured with a selection of exotic spices such as saffron and is layered with meat, rice, fried onions, rosewater, cashew nuts.  It is then cooked covered over low heat until the entire dish is permeated with total deliciousness. There are several main types of biryani, and they are also specific to a certain community. This recipe is not for a specific region but has a combination of flavors representing many of the regions.

AA SNAG

For the chicken marinade:
1 cup natural yogurt
6 garlic cloves, finely crushed
6cm/2½in piece ginger, finely grated
3 green chillies, finely chopped, with seeds
1 teaspoon chilli powder (optional)
1 teaspoon ground coriander
½ teaspoon ground turmeric
500g/1lb 2oz chicken thighs, cut in half
salt

The drumettes we were discussing for Chicken wing confit used for the Vaul-au-vent with confit chicken wings, is ideal to use for this dish.

For the crisp fried onions:
¾ cup vegetable oil
3 medium onions, thinly sliced

For the sauce:
10 whole cloves
6cm/2½in piece cinnamon stick
5 green cardamom pods, bruised in a pestle and mortar
2 bay leaves
1 teaspoon cumin seeds
2 medium tomatoes, chopped
1 cup chicken stock

For the rice:
600g/1lb 5oz Basmati rice
salt

To assemble:
½ cup ghee
pinch saffron soaked in 4 tablespoons warm milk for 15 minutes
2 teaspoons rosewater
2 tablespoons cashew nuts and 2 tablespoons shelled pistachios, roasted and chopped
raita, to serve
fresh coriander, picked

  • In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients.
  • Toss to coat well and then set aside to marinate for an hour.
  • For the crisp fried onions, heat the vegetable oil in a heavy bottom saucepan  over a medium heat until hot.
  • Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside.
  • Pour off the oil but leave about three tablespoons in the pan.

For the sauce:

  • Add the whole spices to the pan and fry for one minute.
  • Add the tomatoes and the stock and bring to the boil.
  • Boil until the sauce is reduced to about ½ cup.
  • Strain the sauce and discard the pulp.  Set aside

For the chicken:

  • Heat a little oil in the wiped saucepan, then add the chicken and its marinade.
  • Bring to a simmer, then stir in the tomatoes sauce.
  • Simmer over medium heat for 30 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken.

 

If it cooks dry, add a splash of water to the pan. It is, however, important that the sauce is almost dry by this stage and just coating the chicken.

Meanwhile cook the rice.

  • For the rice, cook until done but still firm in the middle.
  • Drain well.

Assemble the biryani while the rice is still hot:

You are aiming for five layers: rice, rosewater, saffron, chicken, crispy onion, cashew nuts, and repeat layers ending with rice on top.  Reserve some onions and nuts to sprinkle on top.
  • First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then start the layering.
  • Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan.
  • Cover with a well-fitting lid and put over a high heat to get the ghee hot and some steam going. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes.
  • Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios.
  • Serve with raita and fresh coriander.
Categories
MAIN COURSE

Thai vegetable curry


This is an ideal vegetarian dish to serve at any occasion.  For variation you can add some peeled prawns or chicken pieces, but try it first with only vegetables.  The curry can be quite strong but you can control it by simply put half the amount for the recipe and add gradually until you are satisfied.  Remember, though, that the longer it cooks the stronger it will become.  So it will be wise to go slowly.  You can also use different vegetables such as red pepper, celery, butternut or peas.  It’s your call.

THAI VEGETABLE CURRY

Serves 4

For the soup:
1 tablespoon/15 ml vegetable oil
1 medium onion, finely chopped
1-2 tablespoons/15-30 ml green curry paste (shop bought or make your own — see recipe at the bottom of the page)
1½ cups/375 ml coconut milk
1 cup/250 ml vegetable stock (or water)
1 cup/250 ml green beans, cut in short lengths
2 medium carrots, peeled and cut in pieces
1 cup/250 ml broccoli florets
4 kaffir limes (dry is good)
½ cup/125 ml corn, frozen and defrosted
2 tablespoons/30 ml fish sauce
2 tablespoon/30 ml lime juice
2 teaspoons/10 ml finely grated lime rind
1-2 teaspoons/5-10 ml sugar (optional)
fresh coriander, picked
spring onions, cut in lengths

  • Heat the oil in a large wok or saucepan and add the onions and curry paste.
  • Cook for 3 minutes over medium heat, whilst stirring.
  • Add the coconut and stock (or water) and bring to the boil.  Stir then reduce the heat and cook uncovered for 5 minutes.
  • Add the beans, carrots and broccoli, kaffir limes and corn to the pan and cook uncovered for 5 minutes. 
  • Add the corn, fish sauce, lime juice and rind, and sugar, if using, after tasting.
    Ladle the soup into deep bowls and sprinkle over some coriander and spring onions.
This can also be served with rice, if desired.

Make your own Green curry paste:
1 tablespoon/15 ml coriander seeds
2 teaspoon/10 ml cumin seeds
1 teaspoon/5 ml black peppercorns
2 teaspoons/10 ml dried shrimp paste
8 large fresh green chilies, roughly chopped
1 cup/250 ml shallots, chopped
1 tablespoon/15 ml ginger, chopped
12 small cloves garlic, chopped
1 cup/250 ml fresh coriander leaves, chopped
6 kaffir lime leaves, chopped
3 stems lemon grass (white part only), finely chopped
2 teaspoons/10 ml grated lime rind
2 teaspoons/10 ml salt
2 tablespoons/30 ml vegetables oil
Makes approximately 1 cup.
  • Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.
  • Pour the roasted spices and peppercorns in a mortar and pestle or spice grinder and grind until fine.
  • Grill the shrimp paste for 2-3 minutes, then add to the spices.  Add all to a processor.
  • Add the remaining ingredients and process fo 20 seconds until the mixture forms a smooth paste — periodically scrape down the sides of the bowl.