Short Stories to Delight

Eggs in Pots for 2

Eggs in Pots for 2

Oeufs En Cocotte

eggs

 

Teacups or Ramekins (make sure if you are using teacups that the porcelain is not too thin or else they may crack in the oven)

 

 

 

 

 

 

Crème Fraiche

Nutmeg for seasoning

A pinch of Cumin (alternatives – Chilli powder or Paprika)

Dash of Salt and Pepper

2 large Eggs

Fresh Dill

A generous dollop of Crème Fraiche into each teacup, season it with a bit of Nutmeg and a pinch of Cumin, dash of Salt / Pepper. Then add an egg (DO NOT STIR) – into each cup. Top with fresh Dill and then add one more spoon of Crème Fraiche

 

Place them on a tray, fill the tray with water so the water is halfway up the teacup. This allows the Eggs in Pots to bake evenly. 180C oven for 15 mins if you like you eggs runny or longer if you wish them to be firm.

You can put what you like in this dish – ham, mushrooms, tomatoes etc. Don’t forget the bread or baguette soldiers for dipping.

Teacups or Ramekins (make sure if you are using teacups that the porcelain is not too thin or else they may crack in the oven)

 

Teacup

 

Marinade for Grilled Chicken

Marinade for Grilled Chicken

These marinades are excellent to grill chicken that you wish to serve as being placed in a wrap or with a summer salad/ fried potatoes.

Marinades always work better if the chicken is cut into pieces, placed into a non re-active bowl and left in the refrigerator for 2-3 hours (The longer the better)

These marinades are for 1 – 1.5 kilograms of Chicken Thigh fillets.

 

Asian Barbecue Chicken Marinade                                                                   

1/4 cup of Brown Sugar
1/4 cup of low sodium Soy Sauce
1/4 tspn Curry Powder
1 1/2 tbspn of fresh Lime Juice
1/2 tspn crushed chilli
1 tspn crushed garlic

Asian Barbeque

 

 

 

 

 

 

 

 

 

 

 

 

 

Balsamic Vinegar Marinade

1/4 cup of Balsamic Vinegar
1 tbspn White Sugar
1/4 sweet Soy Sauce
1/2 tspn crushed Chilli
1/4 cup of fresh Lime Juice
1/4 cup of Red Onion
1/2 tspn Black Pepper

 

Honey and Soy Marinade

1/2 cup of Kecap Manis (Sweet Soy Sauce)
1/4 cup of Honey

 

Lemongrass Marinade

2 large Shallots
3 cloves of Garlic
2 stalks of Lemongrass finely chopped

Place in a mortar and, using a pestle, pound to a coarse paste.
Add 1 tbsp fish sauce
Season to taste with sea salt and freshly ground black pepper
Pound to combine.

 

Honey and Lime Chicken

3 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon fresh garlic, chopped or pressed
4 large chicken breasts, whole or sliced

Yakitori

Yakitori Sauce (Tare)

1/2 cup of Soy Sauce
1/2 cup of Mirin
1/4 cup of Sake
1/4 cup of  Water
2 Tbspns Brown Sugar
Scallions (Shallots)

In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. Once boiling, decrease the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy. Let it cool to room temperature before using. Reserve ⅓ of the sauce in a small bowl for final coating.

 

Summer Marinade

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, chopped
1/2 teaspoon ground black pepper

 

Balsamic Vinegar Marinade

1/3 cup balsamic vinegar
1/4 cup lower-sodium soy sauce
1/4 cup minced shallots
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon olive oil

 

DSC_0625

Fiery Asian Chicken Cutlets
These spicy chicken cutlets can be served with rice or salad, sliced into pasta salads, and they make terrific sandwiches on crusty bread with a bit of mayo. They can be marinated in advance and cook in less than 10 minutes under the broiler. They can also be grilled or pan-fried on a skillet.

1/4 cup fish sauce (you can also substitute a teaspoon of anchovy paste stirred into another 1/4 cup of soy sauce)
1/4 cup rice wine vinegar (you can also use red wine vinegar)
1/4 cup low sodium soy sauce
1/4 cup sriracha sauce
1/4 cup olive oil
1 lime
1/2 teaspoon ground cayenne
4 garlic cloves, peeled and smashed
1- 1 1/2 pounds boneless, skinless chicken cutlets (about 4 to 6 pieces), rinsed then patted dry with paper towel and cut lengthwise in half
Kosher salt
Black pepper

Whisk together the first five ingredients in a medium-sized storage container with a lid (such as Tupperware). Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves. Stir in the ground cayenne, smashed garlic, and kosher salt. Add the chicken cutlets turning each until full coated. Cover the storage container and let marinate in the refrigerator at least 1 hour (or overnight).

 

Oyster Sauce Glaze

1/2 cup oyster sauce
1/4 cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, grated
1 tablespoon grated ginger
1 tablespoon hot chili oil
1 tablespoon olive oil

 

 

stove-top-jerk-chicken-8

Jamaican Jerk Marinade

Use for chicken, pork, beef and seafood.

½ small chopped onion
½ teaspoon chilli flakes
1 tablespoon each brown sugar, soy sauce, vegetable oil and grated fresh ginger,
2 cloves garlic
1 tablespoon thyme leaves, zest and juice 1 lime
½ teaspoon each ground allspice, cinnamon and nutmeg.
Place all the ingredients in a food processor and blend until smooth.

 

Chipotle Lime Grilled Chicken – Low Carb and Gluten-Free

1/4 cup grapeseed oil
1/4 cup fresh lime juice

2 cloves garlic, minced
1 tbsp freshly grated lime zest
1 tbsp honey or xylitol honey
1 tbsp ground cumin
1 tbsp chipotle powder
1/2 tsp kosher salt
1/4 tsp black pepper

Chipotle-Lime-Grilled-Chicken-3

 

Thai Chicken Risotto

Thai Chicken Risotto

Thai Chicken Risotto

Ingredients

 

1 Tablespoon of Oil

500grams of Chicken Thighs cut into bites size pieces

1 Onion

1 long Red Chili, seeds removed, thinly slices or 1 teaspoon of crushed Chili

2 Garlic Cloves or 1 teaspoon of crushed Garlic

4 Kaffir Lime leaves, very finely chopped (Removed stems)

1 1/2 cups (350 Arborio Risotto Rice

1/4 cup (75g) Thai Red Curry Paste

2 cups (500mls) Chicken Stock

1 cup (250ml) Coconut Cream

1/2 (125mls) of water

1 tablespoon of Fish Sauce

Green Beans

Shallots

Coriander

2 Limes

 

Cooking

 

Pre heat the oven to 180C

Heat the oil in a flameproof casserole over medium-high heat.

If you do not have, a pot that can sit on the stovetop but can be used in the oven. Cook this dish in a deep fry pan until you get to the oven stage.

In batches, add the oil and when it is hot cook the chicken, turning for 2-3 minutes until browned. Remove the chicken from the casserole pot or fry pan and set aside.

Reduce heat to medium and add the onion, chili, garlic and half of the kaffir lime leaves. Cook, stirring constantly for 2-3 minutes until the onion is soft and the mixture is fragrant. Add the rice and curry paste and cook, stirring to coat the grains for a further 1 minute.

Now transfer the rice mix into your over casserole pot if you are using a fry pan.

Return the chicken to the casserole pot with the chicken stock and 1/2 cup (125mls) of water, stir gently. Cover with a lid and cook in the over for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce, beans, shallots and the rest of the kaffir lime leaves, then cover and let it stand for 10 minutes.

I left my pot in the oven, which was turned off just to keep the heat constant.

Top each plated serve with coriander with a 1/2 a lime on the side.

The half a lime is optional

 

This recipe serves 4 people

Preparation: 20 minutes

Cooking time: 40 minutes

Ingredients: 13

Difficulty: Easy

 

Beouf Bourguignon with Baguette Dumplings

Beouf Bourguignon with Baguette Dumplings

Beouf Borg

This is a superb dish and well worth creating. It does not take very long to put together and everyone will dig in for an extra serve.

If you have a pot that can be used on the stovetop as well as in the oven this is ideal.

 

Cooking Time: 3-3.5 hours

(Slow cook is better still)

Preparation Time: 1 hour

 

 

Beouf Bourguignon

900 grms cut into 6 large chunks of Beef Shin (works better than small cubes. Meat will be tender)

2 tbspns of Flour

2 tbspns Oil

150 grms of Smokey Bacon (Speck)

Whole Baby Onions

Clove of garlic

10 Cracked black peppercorns

Sprig of Rosemary, sprig of Thyme and a Bay leaf

Tied bunch of Parsley Stalks

500 mls of good drinking Red Wine

150 mls of water

1 tspn of Salt

1 tspn of Sugar

1 tbpn of Tomato Paste

Mushrooms

boeuf bourguignon

Coat beef shin with flour and sear the beef with oil to brown on both sides (it brings out the sugars in the meat making it more flavoursome) Remove from the pot to a dish.

In the pot add slices of smokey bacon and whole onions, clove of garlic, cracked black peppercorns cook for a few mins. (The burnt, crunchy bits in the bottom of the pan help add flavour to the dish) Add you herbs. Place meat back into the pot, then add Red Wine and water. Add salt, sugar, parsley stalks and tomato paste. Place the lid on and place in 180C oven for 3 hours.

Put in chopped mushrooms last min to stop them from going soggy.

 

Baguette DumplingsBaguette Dumplings

Old baguette

Handful of fresh parsley leaves

250 mls of warm milk

Pinch of salt and pepper

Nutmeg for seasoning

1 Egg

1 tbspn of flour

 

 An old baguette will work better for the dumplings.

Slice baguette into cubes and place in a bowl, add parsley, warm milk (the staleness stops it all going to mush) Add salt and pepper, nutmeg and egg. Add flour. When mixed together, squash it up into golf ball sized dumplings.

Heat butter in a pan and cook on each side till they crisp up nicely – 5 mins.

Serve Beouf Bourguignon with Baguette Dumplings together.

(If you don’t wish to make dumplings, use mash potato or whole boiled potatoes)

 

Vietnamese Lemon Grass Grilled Chicken and Rice Noodle Salad

Vietnamese Lemon Grass Grilled Chicken and Rice Noodle Salad

This recipe serves 4 large plates
(To serve a larger number double the recipe)

Asian Salad

Ingredients
1 golden shallot, finely chopped
2 tspns of minced garlic or 4 cloves garlic, finely chopped
1 tspn of minced ginger
11/2 tablespoons of minced lemon grass or 2 stalks lemon grass, finely chopped
3 tablespoons of fish sauce
6 large chicken thighs
, finely chopped
1 tspn minced red chillies, or 2 small red chillies finely chopped
55 gm (¼ cup) white sugar
7
70 ml lime juice
60 ml (¼ cup) rice vinegar
300 gm rice stick noodles
1/4 iceberg lettuce, cut into thin strips
2 Lebanese cucumbers, cut into julienne
2 carrots, cut into julienne
50 gm bean sprouts
1½ cups (loosely packed) Chinese celery
1½ cups (loosely packed) mint leaves

Preparation is key in this dish so in the end you can put it all together to eat fresh. Time management.

Marinating Chicken
Combine shallot, 2 tspns of garlic, 1 tspn of ginger, the juice of a quarter of lime and 1 1/2 tbspns of lemongrass in a mortar and using a pestle, pound to a coarse paste.
Add 1 tbsp fish sauce, season to taste with sea salt and freshly ground black pepper and pound to combine.
Place chicken and lemongrass paste in a non-reactive bowl, toss to coat, cover with plastic wrap and marinate for 1-3 hours.
While the chicken is marinating, make the dressing.

Dressing
Combine remaining garlic and fish sauce, chilly, sugar, lime
juice, and vinegar and stir until sugar dissolves. Set dressing aside.

Cooking Rice Stick Noodles
Place rice stick noodles in a heatproof bowl and pour boiling water over the rice stick noodles and stir using chopsticks to separate noodles. DO NOT overcook them. 2-3 then taste. When you can just bite through a strand, drain.
Refresh in cold water, then drain again.

 Put aside.

Cooking the Chicken
Heat a chargrill pan over medium heat. Grill chicken breast until lightly brown, in some pieces charred and cooked through. Remove from pan

Putting together the Salad
Run cold water through noodles and drain quickly.
On a plate serve up a large amount of Rice Stick Noodles. On top layer lettuce, cucumber, carrot, bean sprouts, Chinese celery and mint. Add sliced chicken to the noodle salad, drizzle with dressing, , serve immediately.

Amazing!!!!

Chinese Celery

Celery has an aromatic fragrance and contains high fiber. Normally, in Thai cuisine, it is used celery in various spicy salad dishes. It is high in vitamins. Eating celery helps to protect us from bacterial diseases, lowers cholesterol and blood sugar levels and is a thirst quencher.

chinese celery 3

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