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Saturday, August 13, 2011

Quick Coq au Vin

Coq au Vin is a classic French dish of cock cooked in red wine, traditionally a Bourgogne. Obviously can't call this one as an authentic Coq au Vin as I used chicken drumsticks and pinot noir instead. Besides that, I purposely left out the bacon. The end result was for sure different, but it was absolutely delicious!

Quick Coq au Vin

--adapted from My Recipes


2 tbsp All-purpose flour 1 tsp Dried thyme 1/2 teaspoon salt 1 handful Dried shiitake mushrooms 7 Skinless chicken drumsticks 3 tbsp Corn oil 2 Carrots, cut into bite-sized pieces 300 ml Dry red wine 100 ml Chicken broth 1 tbsp Tomato paste

Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour mixture, shaking off excess flour. Soak the dried mushrooms in a bowl of warm water for 30 minutes until softened. Drain and cut into 2-3 pieces.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning frequently, until they are browned, about 8 minutes. Remove and drain on the paper.
Add in prepared mushrooms and carrot. Cook, stirring occasionally, until the aroma is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil. Return the chicken drumsticks to the pan. Simmer it over medium heat for about 20 minutes until chicken is done.

Wednesday, August 10, 2011

Linzertorte with Port Stewed Damsons

A Linzertorte, originated in Linz, Austria, is basically a giant jam cookie with black currant jam filling, nutty pastry (usually hazelnut or almond) and a distinctive criscross design atop. Instead of using an usual jam, this recipe uses port wine stewed damsons to fill the crust, which I believe it tastes even better than the classic. If you can't find oval-shaped dark tannic damsons, use other types of plums.

Port Stewed Damsons	Short Crust
800 g Damson plums, pitted 100 g Sugar 60 g Butter 100 ml Port wine 30 ml Orange juice 50 ml Lemon juice 1 Cinnamon stick	200 g All purpose flour 200 g Ground almond 1/4 tsp Cinnamon powder 1 tbsp Lemon rind, finely grated 1/4 tsp Salt 150 g Sugar 200 g Cold butter, , cut into small pieces 1 Egg

Wash the plums and cut them in half to remove the pits. Add sugar and butter in a pan. Cook the mixture until caramelized. Pour in port wine, orange juice and lemon juice. Add in damson plums and cinnamon stick. Cook the mixture over the medium heat, stirring constantly, until you have a thick paste, 35-40 minutes. Remove and allow it to cool.
To prepare the crust by mixing all the dry ingredients in a mixing bowl. Add in butter and egg. Using your fingertips, mix all the ingredients together. Shape into a ball and wrap with a plastic film and chill at least for 2 hours.
Line a 30x20 cm baking pan with parchment paper. On a lightly floured work surface, roll out the dough until it’s 3-4mm thick. Cut out a rectangular to fit into the baking pan, lightly press the dough about 2 cm up the sides of the pan. Prick the bottom a few times with a fork. Chill for 30 minutes. Wrap the rest of the dough in a plastic wrap and chill until firm.
Preheat the oven to 180C/350F. Roll the rest of the dough between two sheets of wax paper into 3-4mm thick piece. Using a pastry wheel or pizza cutter, cut it into 1cm wide strips, then freeze strips 5 minutes.
Spoon the prepared damson paste onto the bottom of the crust-lined baking pan, then arrange half of the strips 1 inch apart across stewed damsons. Arrange remaining strips diagonally across first strips to form a lattice. Bake on the second rack from the bottom for 45-50 minutes. Cool in pan on rack 10 minutes, then remove and completely. Serve with whipped cream if desired.

Sunday, August 7, 2011

Minty Grated Raw Beet Salad and Beet Greens Stir-fry

Beets are delicious cooked or raw, in salads or soups, as an appetizer or a meatless main course with some couscous. This beet root salad recipe is really easy and tasty, and takes little time to prepare. The dark-green colored leaves with red tones are an excellent source of carotenoids, flavonoid anti-oxidants and vitamin A.

Minty Grated Raw Beet Salad

500 g Beets
3 tbsp Freshly squeezed orange juice
1 tbsp Freshly squeezed lemon juice
1 tbsp Extra virgin olive oil
2 tbsp Mint leaves, finely chopped
Salt to taste

Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade. Finely chop the mint leaves.
Combine the orange juice, lemon juice and olive oil. Toss with the beets and chopped mint leaves. Season to taste with salt.
The raw beet salad can be served immediately or kept in the refrigerator, covered well, for a couple of days. It will soak up flavours and become more tender, yet stay crispy and crunchy. Toss again before serving.

Beet Greens Stir-fry with Shallot and Garlic

350 g Beet greens
2 tbsp Corn oil
1 Shallot, finely diced
1 clove Garlic, sliced
Sea salt
White pepper

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Tear the beet greens into 2 to 3 inch pieces. Set aside.
Heat the oil in a large skillet over medium heat. Add diced shallot and sliced garlic, cook 3to 5 minutes, stirring occasionally, until softened. Add the beet greens to the skillet. Cook and stir until they are wilted and tender. Season with salt and pepper.

Wednesday, August 3, 2011

Walnut-Stuffed Chicken Roulades

A stuffed chicken breast roulade (or roll) with roasted walnuts, arugula and dried shiitake mushrooms that imparted a distinct, smoky flavours to the filling. Instead of breadcrumbs, use a mix of high-protein, low-gluten rye crackers and Vitamin E-rich walnuts by pulsing them together in a food processor to coat the chicken.

Recipe adapted from Whole Living

7 Thin, crisp rye crackers
40 g Chopped walnuts, toasted
2 tsp Extra-virgin olive oil
3 Garlic cloves, minced
1 Shallot, finely chopped
1 handful Dried shiitake mushroom caps, soaked and chopped
2/3 tbsp Fresh thyme, chopped
20 g Arugula, chopped
1 tbsp Stock or water
2 Boneless, skinless chicken breast halves, butterflied and pounded evenly
Coarse salt and freshly ground pepper

Soak the dried shiitake mushroom caps in warm water for 20 minutes. Drain. Remove the stems and chop finely. Preheat oven to 190C/375F. Pulse crackers and 30 grams walnuts in a food processor until finely ground.
Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add chopped mushrooms and thyme, and cook until chopped mushrooms are slightly golden, about 5 minutes. Turn the heat off. M ix in chopped arugula, water and the remaining walnuts to skillet.
Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay one chicken breast on a plate. Spread half mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with another chicken breast, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

Sunday, July 31, 2011

Potato and Chanterelle Salad and No-Recipe Salad

This is a wonderful and easy salad with potatoes, chanterelles, shallots and cilantro, that goes perfectly with any BBQ dishes, or even a light lunch all by itself. Bacon and goat cheese could be added to the salad to create a even more satisfying meal.

One no-recipe salad. Just throw anything you like and left in the fridge into a serving dish, and you have a salad you love. Serve it with a yoghurt dressing.

Potato and Chanterelle Salad

Adapted from Essen und Trinken

750 g Potatoes
Salt and freshly mulled black pepper
2 Shallots
200 g Chanterelles
1 tbsp Sunflower oil
2 tbsp Raspberry vinegar
150 ml Chicken bouillon
1 tbsp Cilantro, chopped

Place the potatoes and 1 tablespoon of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for about 18 minutes or until fork tender. Cool and peel. Cut potatoes into bite sized chunks or thin slices. Place the cut potatoes in a large bowl.
Finely dice the shallots. Rinse the chanterelles, drain and pat them dry to remove all excess liquid. Chop the large ones. Heat the oil in the pan over medium heat. Add shallots and stir for a minute. Stir in chanterelles and cook for 3 minute more. Remove and add the chanterelles to the potatoes.
Pour the vinegar and chicken bouillon into the same pan. Bring it to a boil. Pour into the salad. Toss well, cover, and set aside for 30 minutes to allow the flavours to blend. Mix in chopped cilantro. Taste with salt and pepper. Serve with grilled chicken or steak.

Wednesday, July 27, 2011

Blackberry and Hazelnut Muffins

They are simple to make, and they are moist, tender and packed with flavours. If you plan to use frozen berries, don't thaw them as it will stain the batter purple, and you may have to bake the muffins slightly longer than the stated time.

300 g Blackberries
100 g Hazelnuts, chopped
250 g All-purpose flour
3 tsp Baking powder
1/4 tsp Salt
2 Eggs
200 ml Buttermilk
150 g Brown sugar
130 g Butter, melted
50 ml Baileys
1/2 tbsp Vanilla sugar

Preheat the oven to 200C/400F. Prepare 15-17 muffin cups with paper liners. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring occassionally. Remove and cool.
Whisk together the 60 grams of roasted chopped hazelnuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, brown sugar, butter and Baileys. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Gently fold in the fresh blackberries.
Mix the rest of roasted chopped hazelnuts and vanilla sugar in a small bowl. Divide the batter evenly among the muffin cups. Sprinkle the vanilla mixture on the top of each muffin. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing from the pan.

I am sending this to Buttery Throwdown!- Blog Event and Giveaway hosted in Fun and Food Cafe.

Sunday, July 24, 2011

Radish Salad with Radicchio and Garden Cress

A crispy, juicy, and sweet radish salad with white radish, radicchio, garden cress and a simple vinaigrette.

White radish, also known as daikon, is moderately high in Vitamin C, and contain dietary fiber which is important to help keep your body's digestive system functioning smoothly. According to "Traditional Chinese Medicine", white radish is sweet in taste and cool in nature. It aids to clear away heat in the body effectively and promote the digestion.

It is also used in the treatment of asthma, bronchitis, mineral deficiencies, and liver and gallbladder troubles.

While white radishes can be eaten cooked, such stir-fried or in soup, they are very delicious in raw form and juiced. If you are interested in learning more about this humble root vegetable, read more here.

Recipe adapted from Essen und Trinken


200 g Large white radish 1 small head Radicchio 1 handful Garden cress 2 tbsp White wine vinegar 2 tbsp Argan or vegetable oil Pinch of sugar Pinch of salt 1/2 tsp Crushed red peppercorns

Peel the radish and slice it into thin disks or half-moons. Try using a mandolin slicer if you have one, for even thin slices. Finely shred the radicchio.
Whisk the white wine vinegar with the oil, sugar, and salt. Arrange the radish, radicchio and garden cress on a serving dish. Drizzle the dressing over and sprinkle with the crushed red peppercorns.