Ok, so maybe I have a bit of a Poh fetish. I also have a bit of a Jamie fetish. Imagine if they were to meet?!? Hey, Jamie has been on MasterChef so you never know... Anyway, I watched a recent episode of Poh's Kitchen while at the gym and -had- to give this recipe a go the next day! It's so simple, and really really yum. (Last night at the gym I ordered Domino's while on the treadmill to pick up after... hmm... pattern, much?)
http://www.abc.net.au/tv/pohskitchen/stories/s3016481.htm
2 small capsicum (green/red/yellow), cubed
1 medium sized carrot, cubed
170g honeydew (about half), cubed
100g toasted cashew nuts
100g pineapple (can)
4 tbsp cooking oil
1 tbsp chopped garlic
Marinate (A)
1 tsp oyster sauce
1 tsp chicken granules
1 tsp light soy sauce
½ tsp sesame oil
¼ tsp pepper (powder)
¼ tsp sugar
Seasoning (B)
3 tbsp tomato sauce
3 tbsp plum sauce
½ tbsp vinegar
1 ¼ tbsp sugar
4 tbsp water
1 tsp cornflour
Salt (optional)
http://www.abc.net.au/tv/pohskitchen/stories/s3016481.htm
Ingredients
300g chicken breast, cube2 small capsicum (green/red/yellow), cubed
1 medium sized carrot, cubed
170g honeydew (about half), cubed
100g toasted cashew nuts
100g pineapple (can)
4 tbsp cooking oil
1 tbsp chopped garlic
Marinate (A)
1 tsp oyster sauce
1 tsp chicken granules
1 tsp light soy sauce
½ tsp sesame oil
¼ tsp pepper (powder)
¼ tsp sugar
Seasoning (B)
3 tbsp tomato sauce
3 tbsp plum sauce
½ tbsp vinegar
1 ¼ tbsp sugar
4 tbsp water
1 tsp cornflour
Salt (optional)
Method
- Marinade chicken with (A) for ten minutes.
- Heat up oil to sauté garlic till fragrant.
- Add chicken and stir fry till cooked.
- Add in carrots and capsicums.
- Pour in (B) and bring to boil.
- Add honeydew and pineapple.
- Lastly, mix in cashew nuts.
- Dish up and serve hot.
- Current Mood:awake
I just whipped this up for lunch and had to share because it was so yum :) And to think I was just going to have cheese on toast...
Mushroom, tomato & rocket sandwich
You'll need
- Mushrooms
- Cherry tomatoes
- Garlic
- Fresh thyme
- Fresh chilli
- Dash of lemon juice
- Dash of olive oil
- Rocket leaves
- Dijon Mayo
- Fresh bread, sliced (I used cheese'n'chive bread from the markets this morning, mMMmmm!)
Method
Heat the olive oil and add garlic, stir until it's nice and fragrant. Slice mushrooms and cherry tomatoes, chop chilli and thyme, and add to the garlic. Cook until the mushrooms are just done and the cherry tomatoes are a little bit (but not too) mushy. Add dash of lemon juice right at the end. Meanwhile, spread Dijon mayo on the bread, ready for your mushroom mix. Top mushies with rocket and another slice of bread and voila! Yummo!
I'd include a picture but I ate it too quickly ;)
Mushroom, tomato & rocket sandwich
You'll need
- Mushrooms
- Cherry tomatoes
- Garlic
- Fresh thyme
- Fresh chilli
- Dash of lemon juice
- Dash of olive oil
- Rocket leaves
- Dijon Mayo
- Fresh bread, sliced (I used cheese'n'chive bread from the markets this morning, mMMmmm!)
Method
Heat the olive oil and add garlic, stir until it's nice and fragrant. Slice mushrooms and cherry tomatoes, chop chilli and thyme, and add to the garlic. Cook until the mushrooms are just done and the cherry tomatoes are a little bit (but not too) mushy. Add dash of lemon juice right at the end. Meanwhile, spread Dijon mayo on the bread, ready for your mushroom mix. Top mushies with rocket and another slice of bread and voila! Yummo!
I'd include a picture but I ate it too quickly ;)
I'm a big fan of Maggie Beer's soups (they're in IGA and specialty grocers http://www.maggiebeer.com.au/products/details/?Item=PrdctsTomatoS) but at $8 each they're a bit spenno. So I decided to try and make her tomato soup, using the recipe she did on Sunrise. It was really yum (just as well because I got 8 serves out of it!) but doesn't have quite the same 'twang' that the store-bought one does. The mushroom one is also divine. Sigh.
I used very ripe organic tomatoes from the farmers markets, saffron from Chiang Mai (thanks to Laura's supreme bargaining skills!), and Maggie's verjuice (marked down, score!). It probably ended up costing around $12 for the batch.
Ingredients
1.1kg fresh ripe tomatoes, roughly chopped
160g onion, roughly diced
15g garlic, roughly chopped
45g Extra virgin olive oil
180mls verjuice
700mls water (I think it would be better with vegetable stock)
35g castor sugar
20 threads of saffron
4g salt
Cracked pepper (to serve)
Method
Place a large pot over a medium high heat, add the of olive oil, once the oil is hot add the onions and garlic and sauté until light golden brown and the onions are soft.
Deglaze the onions with the verjuice, then add the tomatoes, water, sugar, salt & saffron.
Bring the soup to the boil and reduce to a simmer, cook this for about 30 minutes or until it has reduced by a third. Remove from the heat and blend with a food processer or stick blender until smooth, check seasoning, cover and set aside to keep warm, or this is also a lovely soup served chilled on a hot summers day.
I used very ripe organic tomatoes from the farmers markets, saffron from Chiang Mai (thanks to Laura's supreme bargaining skills!), and Maggie's verjuice (marked down, score!). It probably ended up costing around $12 for the batch.
Ingredients
1.1kg fresh ripe tomatoes, roughly chopped
160g onion, roughly diced
15g garlic, roughly chopped
45g Extra virgin olive oil
180mls verjuice
700mls water (I think it would be better with vegetable stock)
35g castor sugar
20 threads of saffron
4g salt
Cracked pepper (to serve)
Method
Place a large pot over a medium high heat, add the of olive oil, once the oil is hot add the onions and garlic and sauté until light golden brown and the onions are soft.
Deglaze the onions with the verjuice, then add the tomatoes, water, sugar, salt & saffron.
Bring the soup to the boil and reduce to a simmer, cook this for about 30 minutes or until it has reduced by a third. Remove from the heat and blend with a food processer or stick blender until smooth, check seasoning, cover and set aside to keep warm, or this is also a lovely soup served chilled on a hot summers day.
- Current Mood:
cheerful
OK, so it's not a recipe this week, but you seriously have to try this. It's soooo yum and you just put it in the rice cooker, close the lid, and come back a bit later to seriously good food :) I don't really get the pic on the packet because you're meant to use skinless chicken thighs (breast is way too dry) but hey *shrug*. Asian Gourmet at Home is available at Coles* and all good dodgy Asian supermarkets.
http://www.asianhomegourmet.com/asia/our-range/singaporean/singaporean-chicken-rice.php
*Coles is currently giving 10% off to FlyBuys members, which in conjunction with the reduced-price Entertainment Book gift cards makes for a good week to go supermarket shopping!
http://www.asianhomegourmet.com/asia/our-range/singaporean/singaporean-chicken-rice.php
*Coles is currently giving 10% off to FlyBuys members, which in conjunction with the reduced-price Entertainment Book gift cards makes for a good week to go supermarket shopping!
Potatoes were on special at the markets this week! And considering I had all of the other ingredients already, this has to be the cheapest meal I've made in a very long time. Cheaper, even, than 2 minute noodles. Ahh, masakan mahasiswa eat your heart out!
From: Australian Good Food Magazine, August 2010.
Serves: 4 as a side; 2 as a main
Ingredients
1kg potatoes, unpeeled (they recommend king edward potatoes, I used royal blue)
1/4 cup vegetable oil (I used far less than this)
50g unsalted butter (ditto)
1 tbsp cumin seeds
1 tbsp ground coriander
2 tsp ground turmeric
2 garlic cloves, crushed
1/4 cup chopped coriander leaves
2 tbsp lemon juice, plus lemon wedges to serve (this is essential!)
Method
1. Boil potatoes in salted boiling water for 15-20mins, until tender but still firm. Cool slightly, then peel and cut into 1cm cubes. (I actually peeled them before boiling - naughty)
2. Heat vegetable oil and butter in a large saucepan on medium until butter melts. Add cumin seeds and ground coriander and stir for 30 secs, until fragrant. Reduce heat to low and add turmeric and garlic. Cook, stirring, for 1 min until fragrant (at this point your house smells like Jimmy's kitchen). Add potato and chopped coriander leaves and toss gently for 1-2 mins, until heated through (if you've cooked your potatoes too long they'll fall apart into a gluggy mess. Be warned!).
3. Drizzle potato with lemon juice and serve with lemon wedges.
Nomnomnomnom!
This would be good as a side dish with a meat curry ;)
From: Australian Good Food Magazine, August 2010.
Serves: 4 as a side; 2 as a main
Ingredients
1kg potatoes, unpeeled (they recommend king edward potatoes, I used royal blue)
1/4 cup vegetable oil (I used far less than this)
50g unsalted butter (ditto)
1 tbsp cumin seeds
1 tbsp ground coriander
2 tsp ground turmeric
2 garlic cloves, crushed
1/4 cup chopped coriander leaves
2 tbsp lemon juice, plus lemon wedges to serve (this is essential!)
Method
1. Boil potatoes in salted boiling water for 15-20mins, until tender but still firm. Cool slightly, then peel and cut into 1cm cubes. (I actually peeled them before boiling - naughty)
2. Heat vegetable oil and butter in a large saucepan on medium until butter melts. Add cumin seeds and ground coriander and stir for 30 secs, until fragrant. Reduce heat to low and add turmeric and garlic. Cook, stirring, for 1 min until fragrant (at this point your house smells like Jimmy's kitchen). Add potato and chopped coriander leaves and toss gently for 1-2 mins, until heated through (if you've cooked your potatoes too long they'll fall apart into a gluggy mess. Be warned!).
3. Drizzle potato with lemon juice and serve with lemon wedges.
Nomnomnomnom!
This would be good as a side dish with a meat curry ;)
- Current Mood:
busy
Regular readers might remember my New Years Resolution of the past few years (so is it still a resolution?) to cook something new each week. I'm still going with it! Here's this week's win :) It's somewhere between a pudding and a cake and is good warm with custard or room temp with a good cup of coffee. I love going to the farmers markets every Sunday morning and buying something seasonal that looks reeeeaaallllyyy nice. This week it was a bunch of baby rhubarb.
Rhubarb and Cinnamon Cake
By Stephanie Alexander
Serves: 10 (or 8 dessert fans)
80g unsalted butter
300g plain flour
380g brown sugar (I used about 280g because I wanted it more rhubarb-y than sugar-y)
2 eggs
a few drops of pure vanilla
1 tsp salt
1 tsp bicarb soda
1 tsp ground cinnamon
grated zest of 1 lemon
1 cup creme fraiche or sour cream (I used sour cream)
400g rhubarb cut into 1cm pieces (I left mine at around 3cm)
Topping
1/4 cup brown sugar (I used a lot less than this)
1 tsp ground cinnamon
Method
Preheat oven to 180C. Grease a 24cm springform tin with 20g of the butter, then dust tin with a little of the flour. In a food processor, cream remaining butter with sugar, then add eggs and vanilla (I used an electric mixer cos my food processor died). Sift remaining flour, salt, bicarb, and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add lemon zest and creme fraiche/sour cream, then transfer to a large bowl and stir in rhubarb. Scrape into prepared tin (it'll be drier than you expect but rhubarb has a lot of moisture in it!). Bake for 1 1/4 hours (mine took 1hr but my oven runs hot) or until a skewer inserted comes out clean.
Rhubarb and Cinnamon Cake
By Stephanie Alexander
Serves: 10 (or 8 dessert fans)
80g unsalted butter
300g plain flour
380g brown sugar (I used about 280g because I wanted it more rhubarb-y than sugar-y)
2 eggs
a few drops of pure vanilla
1 tsp salt
1 tsp bicarb soda
1 tsp ground cinnamon
grated zest of 1 lemon
1 cup creme fraiche or sour cream (I used sour cream)
400g rhubarb cut into 1cm pieces (I left mine at around 3cm)
Topping
1/4 cup brown sugar (I used a lot less than this)
1 tsp ground cinnamon
Method
Preheat oven to 180C. Grease a 24cm springform tin with 20g of the butter, then dust tin with a little of the flour. In a food processor, cream remaining butter with sugar, then add eggs and vanilla (I used an electric mixer cos my food processor died). Sift remaining flour, salt, bicarb, and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add lemon zest and creme fraiche/sour cream, then transfer to a large bowl and stir in rhubarb. Scrape into prepared tin (it'll be drier than you expect but rhubarb has a lot of moisture in it!). Bake for 1 1/4 hours (mine took 1hr but my oven runs hot) or until a skewer inserted comes out clean.
- Current Mood: busy
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- Current Mood: cheerful
Because I know you want something to distract you... If you could choose one of the blogs below to write a comment on, it'd be most appreciated! They're all participants in my "23 Things" course about Web 2.0 stuff (blogs, wikis, youtube, etc. etc.) and it'd be nice for them to get a couple of hello's from people outside of the group!
Please? Pretty please?
* Danielle: http://1to23.blogspot.com/
* Kerry: http://kerryloteblog.blogspot.com/
* Janine: http://janines23things.blogspot.com/
* Khaled: http://kessarras.blogspot.com/
* Mirella: http://mirella-bella.blogspot.com/
* Ann Marie: http://gurumerahputih.blogspot.com
* Grant: http://pakgrant.blogspot.com/
* Dian: http://dianleggett-indonesiaku.blogspot.com/
* Meagan: http://meaganmaassen.blogspot.com
* Linda: http://ljonzey.blogspot.com
Please? Pretty please?
* Danielle: http://1to23.blogspot.com/
* Kerry: http://kerryloteblog.blogspot.com/
* Janine: http://janines23things.blogspot.com/
* Khaled: http://kessarras.blogspot.com/
* Mirella: http://mirella-bella.blogspot.com/
* Ann Marie: http://gurumerahputih.blogspot.com
* Grant: http://pakgrant.blogspot.com/
* Dian: http://dianleggett-indonesiaku.blogspot.com/
* Meagan: http://meaganmaassen.blogspot.com
* Linda: http://ljonzey.blogspot.com
- Current Mood: busy
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Comments
yum yum yum
i've never made sweet'n'sour before :)
http://www.sbs.com.au/food/recipe/306/Jerusalem_artichoke_potato_cakes_with_red_onion_jam
sounds like you need chicken soup moreso than chicken rice tho!