Saturday, May 13, 2017

The Best Chicken Francaise Recipe

Ingredients
  • 2 chicken breasts
  • Half cup plain flour
  • 2 eggs
  • 1 handful of fresh parsley
  • 50g - 2oz Parmesan cheese
  • 1 cup white wine (click for wine alternatives)
  • 1 cup chicken stock
  • 1 garlic clove
  • 4 tbsp olive oil
  • 4 tbsp butter
  • Half lemon
  • Salt and pepper
Steps
  • Step 1
    Remove chicken skin, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
  • Step 2
    Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
  • Step 3
    Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
  • Step 4
    Grate all the Parmesan cheese and add to egg-wash, mix well.
  • Step 5
    Get your wine and chicken stock portions ready.
  • Step 6
    Add the plain flour to a plate.
  • Step 7
    Peel the garlic and place in garlic press (or chop finely).
  • Step 8
    To a frying pan on moderate heat, add the olive oil and half the butter.
  • Step 9
    Coat the chicken in the flour, shake off any excess flour.
  • Step 10
    Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
  • Step 11
    Cook chicken for approx 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
  • Step 12
    To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat.
  • Step 13
    Return the chicken to the sauce and continue heating chicken on medium heat.
  • Step 14
    Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick)

Little Tips

Pat the breast dry with paper towel to help eggwash stick.

You can use a sweeter wine or sherry for that sweeter taste.

If wine is not for you, just double the amount of stock and leave out the wine. Add one quarter tsp of sugar.


Wednesday, February 01, 2017

Brazilian Coconut Flan


  • 1 can of condensed milk
  • 1 cup of coconut milk
  • 6 eggs
  • a touch of nutmeg
  • 1 cup of grated coconut
  • 1 cup of sugar to make the candy

  • Method:
    1. In a bowl, mix the beaten eggs with the coconut milk, condensed milk and the grated coconut.
    2. Pour the sugar into a mold of cheese and melt over medium heat to make it a caramel. Let it cover bottom of the mold and cool.
    3. Pour the mixture into the mold with the caramel, cover it and cook it in a water bath for one hour until it curdles.
    4. Let it cool, unmold and decorate with coconut strips.

From Tastemade.

Saturday, November 19, 2016

BRAISED BALSAMIC AND MOLASSES LAMB

  • lamb shanks (about 1.7 kg total)
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • onions, thinly sliced
  • cloves garlic , minced
  • 2 tablespoons tomato paste
  • sprigs fresh thyme
  • 1/4 cup balsamic vinegar
  • 1/4 cup cooking molasses
  • 2 teaspoons brown sugar

Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.
In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute. 
Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.
Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.
Makes 4 to 6 servings.
From Canadian Living

Sunday, July 24, 2016

German Butter Cake with Peaches

Ingredients:

some butter for the baking tray
250 g heavy cream - 1 cup
4 eggs
butter - 2 sticks
1 Package baking powder (.5oz)
1 package Dr Oetker Vanilla sugar
4 tbsp milk
250 g sliced almonds
1 pinch salt
flour - 3 1/3 cups
1 cup sugar

Baking Instructions

- preheat oven to 350 F
_peel and cut fruit (I used peaches) and arrange on the bottom of baking pan (two peaches)
- grease a deeper baking tray, dust with flour. You also can use a high side sheet cake pan (see below) and layer it with parchment paper.
- mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
- add eggs, sieved flour, I stick soft butter, 1 vanilla sugar and baking powder, mix well.
- spread the dough on the baking tray and bake for about 12-15 min.
- melt remaining butter, add remaining sugar, milk and almonds, mix well.
- spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

Sunday, April 03, 2016

Grilled Buffalo Wings


Ingredients

For the Wings

  • 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
  • 1-1/2 teaspoons Pink Hymalayan salt
  • Juice of one lemon
  • 1/2 teaspoon black pepper
  • Olive oil

For the Seasoned Buffalo Sauce

  • 1/2 cup salted butter
  • 1 clove garlic, minced
  • 3/4 cup of tomato sauce
  • 1/2 cup Frank's Red Hot Original Sauce
  • 1 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoon chili powder
  • Instructions
  1. Heat the grill to medium-high. Season the wings with salt and pepper, olive oil and lemon juice.
  2. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown colour.
  3. While the wings are cooking, make the sauce. Combine the melted butter in a bowl with the hot sauce, salt, pepper flakes, chili powder, tomato sauce, and Franks Hot Sauce.
  4. Set the caste iron pan on the grill and heat up the sauce.
  5. When wings are done, put in caste iron pan and cook on grill.



Monday, March 28, 2016

Split Pea Soup with Ham


1 smoked ham_hock (about 1 lb/500 g)
1 tbsp (15 mL) vegetable_oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split_peas
3 green_onions, thinly sliced

Preparation
Using paring knife, peel off and discard skin from ham hock.
Trim off and discard fat. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

 Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.
In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.

Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.

From Canadian Living.

Sunday, October 18, 2015

Cinnamon Twists

Ingredients:
  • 375g/12oz sheet ready rolled puff pastry
  • 2tbsp butter, melted and slightly cooled
  • 3tbsp light brown sugar
  • 3/4tsp ground cinnamon
  • 1/2 cup light cream cheese
  • 1/4 cup icing sugar, sifted
  • 1/4tsp vanilla extract
  • 1tbsp milk
Instructions
  1. Preheat oven to 350F and line 2 baking sheets with parchment.
  2. Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
  3. Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
  4. Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
  5. Slice into strips, about 1 inch thick.
  6. Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
  7. Place twists on baking sheet, 6 to a sheet with 2 inch gaps between them.
  8. Place in oven for 10-12 minutes until risen, puffy and golden.
  9. Leave to cool on the sheets completely.
  10. Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
  11. Either drizzle over the twists or place in a small bowl to dip the twists in.
  12. Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

Red Rub Seasoning


What you’ll need:
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
1 cup 1 ½ Tbsp granulated garlic
¼ cup chili powder
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp cayenne pepper

How to make it:
Dump all the ingredients into a bowl and rub them together with your hands.  Store in a plastic or glass container until ready to use.  Makes 2 ¾ cups.