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Saturday, January 29, 2011

Korean Fried Chicken / Sweet Potato Fries

This is a nice little variation on the southern fried chicken. The chicken itself is prepared as for regular fried chicken. I marinated this for about half an hour in a little lime juice and garlic along with some salt and pepper. I then added a coating of half cornstarch and half flour. Then I tossed the chicken in this mix and fried it on a fast heat to begin and them on a lower heat to finish it off.
In a separate bowl I mixed half ketchup and half Chinese chili paste. To that i added the same amount of sugar and a generous helping of chopped garlic as well as fresh lemon juice , salt and pepper. Then I fried my sweet potatoes.
Then I refried the chicken in a hot fat to make it nice and crispy. Then toss the chicken into the bowl with the sauce and mix well. Served sprinkled with sesame seeds and the sweet fries.

Chicken Breast In Lemon Grass And Paprika Cream / Basmati Rice / Sauteed Spinach

Saturday, January 22, 2011

Huevos Rancheros

A great occasional breakfast dish. I wouldn't recommend it everyday. It is a Mexican farmhand breakfast I believe. It has all the components of a complete meal for those looking forward to a hard day's work on the farm. The photos pretty much tell it all: a base of one tortilla with refried beans and jalapenos, a second tortilla with sausage ( any kind, I used linguicca here) and a couple of fried eggs on top of that. Cover the whole thing with one more tortilla and sprinkle either mozzarella or a Mexican cheese mix over that and brown the whole thing under the grill or in the oven. Finish it off with a topping of salsa , guacamole and sour cream. You can make this as hot as you want by adding jalapenos and making the salsa as spicy as you wish. I great brunch dish.

Saturday, January 15, 2011

Spicy Scotch Egg/ Caesar Salad/ Twice Baked Potato.

The greatest of all pub snacks. This is very simple. You just flatten out some sausage meat and then wrap it around a hard boiled egg. Then you roll it in flour, then in a beaten egg and finally in breadcrumbs. You can use any kind of sausage meat, either breakfast or Italian. I made my own sausage meat here with some ground pork and seasoning. It was moist and delicious.
You fry them in oil , let them drain and serve them with whatever you want to serve them with. These are also great cold snacks and are sold in English pubs to go with the ale they drink.

Pasta Puttanesca

Tuesday, January 11, 2011

Fresh Corned Beef Hash/ Bernaise Sauce And Poached Eggs / French Fries

Yum! Made with the left over corned beef.

Escalope Of Veal / Baked Tomatoes / Linguinne With Asagio Cheese

How To Hold On To Your Vegetables

When doing a dish like poached chicken with vegetables or corned beef it is a good idea to put your vegetables in a cheese cloth, tie it up and lower it into the pot. Let a piece of the string hang out of the pot but be careful with contact with any flame. This means that you can take out all the vegetables at once if the main ingredient is not quite ready. It also allows you to have vegetables free of peppercorns and other spices. When you main ingredient is ready you just put the vegetables back in , heat them up and let everything sit. This method makes a big difference and saves a lot of washing up.