tag:blogger.com,1999:blog-51853578401562255842024-03-13T12:17:38.502+13:00nella mia cucinaalanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.comBlogger282125tag:blogger.com,1999:blog-5185357840156225584.post-61355882023441722162020-07-02T16:13:00.003+12:002020-07-02T16:13:56.248+12:00Sesame-crumbed torikatsu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jzOpLZ_VGav3yM4XLvr7dh-QLBgFNrjvjJcQW5eGY_LP2lJcTLJibHtrNvogJ9uGv3ib9mmgApwZau_2SwC-EZ_tAOWzDhBUKCbo1X6WRyXyjn08XvxQ_BxkMnBIfJMnyVL4Kfnr44o/s1600/Nella+Mia+Cucina.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jzOpLZ_VGav3yM4XLvr7dh-QLBgFNrjvjJcQW5eGY_LP2lJcTLJibHtrNvogJ9uGv3ib9mmgApwZau_2SwC-EZ_tAOWzDhBUKCbo1X6WRyXyjn08XvxQ_BxkMnBIfJMnyVL4Kfnr44o/s200/Nella+Mia+Cucina.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Torikatsu is basically an insanely tasty crumbed piece of chicken, the crumb typically held in place with tonkatsu (a BBQey tomato sauce) - see my earlier <a href="https://nellamiacucina-alana.blogspot.com/search?q=katsu" target="_blank">recipe </a>for katsu burgers for a bit more background info :) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This time the katsu is shaken up a notch further - held in place with teriyaki sauce (though you can use tonkatsu, or just flour and an egg, if you prefer), and sesame seeds added into the crumb. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">I used a combo of white and black sesame seeds, though that was more just cause it looked interesting - the taste will be just as delicious with all white sesame seeds. Okidoke, here we go...</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">dash olive oil/butter </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cm piece ginger, grated </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves garlic, crushed or finely chopped </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 bunch broccolini or 1/2 head broccoli</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 large carrot, chopped into thin half-moons</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">4 chicken breasts</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1.5 cups rice + water to cook</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">pinch salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup teriyaki sauce (or flour + 2 eggs) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">sesame seeds + panko crumb enough for 4 breasts</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">100 g baby spinach leaves </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1.5 tbsp soy sauce </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">100 g mayo (japanese mayo if you can get it) </span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cook your rice however you prefer - I like to boil water in the kettle and while it is boiling, melt some butter in the pot, lightly fry garlic, ginger and rice with it, then add the salt and boiling water in (for 1.5 cups of rice I'd use about 2 or so cups of water). Once the water has reduced almost to the level of the rice, turn from high to low, cover with a paper towel and pot lid. Leave on low for 20 mins. After 20 mins, turn off and either eat, or set aside until ready (it'll stay hot for at least another 20 minutes). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Coat the chicken with the teriyaki sauce. Crumb with panko/sesame combo. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">In frying pan heat some oil. Add broccolini or broccoli (cut into manageable pieces) and carrot, cook for about 5 minutes or so. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">In another pan heat oil to hot, add chicken and cook for about 6-8 minutes, turning as needed. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Once veges are almost cooked, add in the spinach and stir to wilt. Add the soy sauce. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Divide up and serve with rice, and mayo on the side (really really good, drizzled over the chicken!!). </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-48421559590231392962020-03-03T15:06:00.001+13:002020-03-03T15:06:38.719+13:00Tasty quichey lunchbox goodness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ePG2JtAgaVO-nmpunmAp41ju-EUuexUNX5qpW0I5oJtC6b_JShMs9b94wrkh8PeoExOp8r6RV-GaGhWvUOTNVlyeK6xVTV0xerWG08Dwif7Eo0ua4TB60meD3eeYtbtY3snnE9cDYJA/s1600/88257675_2892184847507575_3522299389504651264_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="1401" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ePG2JtAgaVO-nmpunmAp41ju-EUuexUNX5qpW0I5oJtC6b_JShMs9b94wrkh8PeoExOp8r6RV-GaGhWvUOTNVlyeK6xVTV0xerWG08Dwif7Eo0ua4TB60meD3eeYtbtY3snnE9cDYJA/s200/88257675_2892184847507575_3522299389504651264_o.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">A friend showed me Nadia Lim's <i><a href="https://nadialim.com/vegful/" target="_blank">Vegful </a></i>cookbook on the weekend. So many tasty recipes. One which caught my eye was for a self-crusting summer quiche. I have adapted that slightly, to suit my family's tastes, and made them as mini-quiches - perfect for a lunchbox, or an early dinner when kids have midweek sport. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 medium zucchini, quartered and sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 capsicums, chopped into 1cm pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 spring onions, finely chopped (could use a leek and an onion) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves garlic, crushed or finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">handful herbs (thyme and rosemary worked well), finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">7 medium eggs</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup sour cream or cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp wholegrain mustard</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">good dollop of relish (I used onion jam) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup SR flour </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups grated cheese</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 200 degrees celcius, fan-bake (or 220 normal bake). Line large muffin tins with cases, or baking paper. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Put zucchini and capsicum in roasting tray with some olive oil. Roast for about 20 minutes. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Melt butter in pan. Saute spring onions/leek/onion with garlic and herbs for about 5 minutes. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Whisk (in a large mixing bowl) the eggs, sour cream, mustard and relish. Add in the flour and combine (don't overmix). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Drain any liquid from roast and panfried veges, then add these veges to bowl. Combine. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Spoon mixture into cases, bake for about 20 minutes or so. Once they're puffed up, golden and the centre isn't wobbly, they're done. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Enjoy with some relish, a side salad or as part of a yummy picnic! </span></li>
</ol>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-75376045464369375942018-11-27T09:54:00.000+13:002018-11-27T09:54:27.820+13:00Minto pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHLuge52A0apGJzYwWr7D0TsryFrOyg5CtqQT9p3M8qAzWafkcE5zerI2Qvad04TsDC5Ee9C_O-vBUTT5nnJ6_d6dlLDaFPuC4qy5QppQRWqyXP3OHoaavWA-8wTKIvNlK8nA-XDL8Us/s1600/mint.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHLuge52A0apGJzYwWr7D0TsryFrOyg5CtqQT9p3M8qAzWafkcE5zerI2Qvad04TsDC5Ee9C_O-vBUTT5nnJ6_d6dlLDaFPuC4qy5QppQRWqyXP3OHoaavWA-8wTKIvNlK8nA-XDL8Us/s200/mint.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Randomly stumbled upon this yesterday, perusing an email from our local supermarkets - it was one of their Christmas lunch ideas (<a href="https://www.countdown.co.nz/recipes/2456/potato-salad-with-mint-pesto-dressing?utm_source=christmas&utm_medium=email&utm_campaign=f1922%20christmas%20solus&utm_content=solus" target="_blank">potato salad with mint pesto dressing</a>). I made a couple of minor changes (we didn't have any almonds, so used toasted pine nuts and cashews instead) and made a really tasty wee dressing. I enjoyed it as a dressing for the potatoes, but to be honest I think this will really sing as a drizzle over salmon, or perhaps BBQed asparagus or steak... Watch this space! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup fresh mint</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup nuts </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2-3 cloves garlic, crushed </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">good squeeze lemon juice </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup oil (I used rice bran this time) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp aioli/potato salad dressing/mayo (thick and creamy is good) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper, to taste</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Blitz all ingredients, except mayo, in blender until loose paste starts to form. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add in mayo and blitz again. Voila! </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-57520814413844393592018-11-08T10:42:00.001+13:002018-11-08T10:42:49.050+13:00Enchilloni<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuiLG7O47-PJ9TpcqauAXWYe5FlAebzEnRR-_2h-NtYENL_jfCvBCH-ZXyfZJDTaf5RFd6-3o9qDtIUQJY_4AHh5sSqYB42X7u5RDKzM3W_lXA5sHcI8g6ZATZJ4Lzp4MAvb8ROLjfJE/s1600/Enchilada.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuiLG7O47-PJ9TpcqauAXWYe5FlAebzEnRR-_2h-NtYENL_jfCvBCH-ZXyfZJDTaf5RFd6-3o9qDtIUQJY_4AHh5sSqYB42X7u5RDKzM3W_lXA5sHcI8g6ZATZJ4Lzp4MAvb8ROLjfJE/s200/Enchilada.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">We had lots of milk, so cheese sauce. We had leftover bolognese mince, so lasagna. Boys come home, they're keen for enchiladas. This is that moment in the kitchen when things can go two ways - dinner dissension, or full-on fusion. We hit the full-on fusion last night. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Added some black beans and Mexican seasoning to our bolognese mince. Boom - Mexican mince! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Spread some sour cream over tortilla wraps, lay our a line of mince and roll up, place in baking dish like you would an enchilada. But once all your little enchiladas are neatly lined up in their dish, there comes a curve ball - instead of grated cheese and salsa on top, we top with cheese sauce!! Boom - these little enchiladas just became Mexican cannelloni! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">The enchilloni was born!! (apologies to anyone else in the world who may have come up with this revolutionary idea before I did)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">They were sublime - and the best part is that you can add or subtract to suit your tastes. Want more beans, add in some kidney beans too. Like lots of veges in your mince, or none at all - not a problem. Viva la fiesta muchachos!! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">PS: You could also use fresh lasagna pasta, in place of wraps, if you prefer. </span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-15726219316862485362018-08-15T14:50:00.001+12:002018-08-15T14:50:21.654+12:00Quinoa keen (wa!) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKy7aPph9dzeKeQ9ELZLZuAhzdduCLxzqoXOup06qmznUyX3iZC8efD522xWwEvXey1YQlz1FarbAIzLeO0qiXZB66eRoOjW9kC2D-aghV5TalWbKDAJa7Gs1fcl14YqX6zsSI7T5Bt4/s1600/39040811_292087321370118_8834506591228133376_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKy7aPph9dzeKeQ9ELZLZuAhzdduCLxzqoXOup06qmznUyX3iZC8efD522xWwEvXey1YQlz1FarbAIzLeO0qiXZB66eRoOjW9kC2D-aghV5TalWbKDAJa7Gs1fcl14YqX6zsSI7T5Bt4/s200/39040811_292087321370118_8834506591228133376_n.jpg" width="150" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Keen-wa!! Quinoa is a funny one - slightly crunchy, but soft at the same time. Not a big flavour, but subtly nutty. It's a great alternative to rice, when you just feel like a change. Also, the red quinoa looks really pretty in a salad! This recipe can be adjusted, if you prefer more quinoa, cook 100 g (use just over a cup of water). Or use less, if you just want to coat the roasted veges with it. Great for summer, but also perfect alongside a steak in winter! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 capsicums, in cm slices</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, in chunky slices</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3-4 cloves garlic - in skin</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">kumara, carrot, beetroot, for roasties</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">50 g quinoa (I used a mix of red and white)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">handful fresh mint leaves, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">zest and juice of lemon/lime</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 small red chilli, deseeded and finely chopped (less, if you prefer)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 spring onion, white and green sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">50 g feta, chopped into smallish chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">olive oil and butter, for dressing and roasting</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Place roasties, onion, garlic and capsicum with butter or oil in roasting tray. Roast at 180 degrees celcius (fanbake) for about 30 mins, until caramelising. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Mix lime zest and juice with chilli and olive oil (a dash, so about 2 tbsp) in a bowl or jar. Set aside. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Add a little more than half a cup cold water to quinoa. Bring to the boil. Reduce to low heat, cover and cook for 15 minutes. Add a little more water if not cooked enough once water gone. Once cooked, drain, add mint and set aside. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Squeeze garlic into the dressing, smoosh around with a fork. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Mix quinoa, roasted veges, spring onion and feta in a large bowl. Stir through the dressing. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Buon appetito!! </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hmpet24NhjttrAfpXNgbGezSIGMiu0q2LQEZF4N_02yijPR-XDABeQTgXRREMqBy7LB_CqpcnG1qZy19jraeKApeOQvRP8qx1Ggb8Sc1aRum2UiCS4-RoHTvChabuNZrWaDv_ByXJ5o/s1600/39196725_2152813941640236_1086711401168240640_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hmpet24NhjttrAfpXNgbGezSIGMiu0q2LQEZF4N_02yijPR-XDABeQTgXRREMqBy7LB_CqpcnG1qZy19jraeKApeOQvRP8qx1Ggb8Sc1aRum2UiCS4-RoHTvChabuNZrWaDv_ByXJ5o/s200/39196725_2152813941640236_1086711401168240640_n.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-55984752473087705432018-07-05T11:35:00.001+12:002018-07-05T11:35:23.180+12:00Teriyaki tastiness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXRxxIwFQGb2WxVfAUPUPuiomOyX56NpE1BgRIlRIlIh6JeIP9KCkVlG62GKu5gzLPRTAEOh2IIffMaui0dTtLtFmC4fD-ALi1RPJLTHKl6vMTq4r6mrxcZTCzFU0qEdOdPvFVDrgQFM/s1600/36652871_1845292098863527_7105097018325860352_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXRxxIwFQGb2WxVfAUPUPuiomOyX56NpE1BgRIlRIlIh6JeIP9KCkVlG62GKu5gzLPRTAEOh2IIffMaui0dTtLtFmC4fD-ALi1RPJLTHKl6vMTq4r6mrxcZTCzFU0qEdOdPvFVDrgQFM/s200/36652871_1845292098863527_7105097018325860352_o.jpg" width="150" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Teriyaki chicken is one of my stepson's favs. If we get sushi, he goes for the TC. Japanese restaurant, TC. Stir fry at home (where he chooses the sauce), TC. So I thought it was about time I made some teriyaki sauce from scratch, rather than the pre-made ones, which we often find a bit too sweet and thick. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This was a really tasty sauce - it is quite salty, but you can replace a little of the soy sauce with water, or (as I will be doing from now on) use a reduced salt soy sauce. A friend who has spent quite a lot of time living in Japan suggested adding a dash of mirin - the <a href="https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/" target="_blank">original </a>recipe also had that as an optional, but unfortunately I didn't have any on hand. Mirin is a sweet rice wine, similar to (but less alcoholic than) sake. It has been suggested that a dash of dry sherry is a reasonably substitute. I don't however keep sherry in our cupboard, so...think I'll just grab me a bottle of mirin - it's in most supermarkets, in the international section. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">We had this with chicken, done in the crock pot. You could, however, cook it in a pan (probably what I'll do next time). You can use strips of beef (schnitzel would be good!), or tofu, or just a truckload of vegetables. Thinking of veges - if you can't find edamame beans (I couldn't find them locally), then Watties do a frozen bean mix - it has yellow beans, snow pea type ones and edamame. It was perfect for what I was wanting (steamed vege on the side). However, some larger supermarkets do stock packets of frozen edamame beans. </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 chicken breasts, cut into strips/chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2/3 cup soy sauce (reduced salt preferable)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup honey</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup rice wine vinegar (apple cider vinegar will do too)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp mirin</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sesame oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, finely grated</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp ginger, finely grated </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp cornflour</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp cold water</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">mushrooms, capsicum, carrot - optional to add into the sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">veges, steamed - beans, broccoli etc</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">sesame seeds, to garnish</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">rice, to serve</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix soy, honey, vinegar, mirin, oil, garlic and ginger in a bowl until combined. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Panfry chicken in pan, to sear a little. Add sauce and cook on medium temp until chicken is cooked through. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While chicken is cooking, prepare rice and cut up veges. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">If adding any veges directly into the teriyaki (mushrooms etc), do this now. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix cornflour and water together, to make a slurry. Stir this into teriyaki, and continue to cook for a further 10 minutes, or until thickened. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve on rice with steamed veges alongside, sprinkled with sesame seeds. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-77372589685850992122018-06-18T09:56:00.002+12:002018-06-18T09:56:39.582+12:00Mozzarella madness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1BHs3pk1OlUSNyayLWgpEc0fVrjQNNj8X3AigUj5vYimXBk5Vv3n50iriKb1XJhoRB__2kxO5DZo0b-8xhNNM5k9uRMH5BNt7GQW0nm1HDTHgZG0M-7UFvtXMcHa0Gq6fBYg_0bzKSw/s1600/mozzarella-stuffed-meatballs4-600x900.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1BHs3pk1OlUSNyayLWgpEc0fVrjQNNj8X3AigUj5vYimXBk5Vv3n50iriKb1XJhoRB__2kxO5DZo0b-8xhNNM5k9uRMH5BNt7GQW0nm1HDTHgZG0M-7UFvtXMcHa0Gq6fBYg_0bzKSw/s200/mozzarella-stuffed-meatballs4-600x900.jpg" width="133" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Spaghetti and meatballs. Mozzarella cheese. Tasty tomato sauce. Need I say any more? I love spaghetti bolognese, lasagne, all those tasty tomato-cheese-pasta dishes. Meatballs however, are not something I often make. So when I stumbled on this <a href="https://www.wearewhatweeat.co.nz/recipe/mozzarella-meatball-melts.html" target="_blank">recipe</a>, from Annabel Langbein, I had to stop and wonder why not? I mean heck - this is a little parcel of meat-patty-style goodness, stuffed with melty, stretchy mozzarella! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">We made ours with pork mince, and they were amazing. So tasty, so quick to throw together, and everyone loved them, from Miss 3 through to all the adults. I'm going to make them again tonight, this time trying lamb mince. Can't wait! </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">400 g mince</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 small onion, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 - 1 cup freshly grated parmasan (I used a cup because I grate my parmasan using a microplane, which makes it really fluffy. If you were using a normal grated, half a cup would probably be enough) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp dried oregano (makes it taste like pizza!!!!)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves crushed garlic</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">ground black pepper, to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">70 g mozzarella, cut into wee cubes (I actually used pre-grated mozzarella, and just grabbed small amounts and had KB roll them into little balls)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tin tomatoes </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tin pasta sauce (or you can use 2 tins of tomatoes and a good squirt of tomato paste)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp chipotle sauce (optional - maybe a dash of BBQ sauce if you don't like any spice)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">spaghetti and extra parmasan, to serve</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix together all the meatball ingredients in a bowl (except the mozzarella). Set aside until you're ready to cook the meatballs (I made this a day early then left it in the fridge). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once ready to cook, preheat oven to 200 degrees celcius. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix sauce ingredients together in ovenproof dish (large enough for the meatballs). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Form about 20 golf-sized meatballs from meat. Flatten ball in your palm, push mozzarella in centre, and reform the ball around the cheese. Place in sauce. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix the sauce around and over the balls a bit, pop into the oven. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake for about 30 minutes, or until the meatballs are cooked. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve with spaghetti and extra parmasan cheese. Buon appetito!! </span></li>
</ol>
<br />
<br />alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-86283903947700788062018-06-15T10:12:00.001+12:002018-06-15T10:12:09.702+12:00Mongolian beef, round 2 <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdL6Cd_Dqs5cAWOSuHPMjdy1xTuzHa4sQvc5ghnCBoTWPcwemXFg7Ci8CL07b7H6_oMXKolQQskY6Ja44977oLsG3NBc0LxMIziTPi4W-XhCd3o1XFlTUHYDxzP2YU5qcOStVcP_EPBA/s1600/2012-06-11+20.28.12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="800" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdL6Cd_Dqs5cAWOSuHPMjdy1xTuzHa4sQvc5ghnCBoTWPcwemXFg7Ci8CL07b7H6_oMXKolQQskY6Ja44977oLsG3NBc0LxMIziTPi4W-XhCd3o1XFlTUHYDxzP2YU5qcOStVcP_EPBA/s200/2012-06-11+20.28.12.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">A few years ago I stumbled on a Mongolian beef (or lamb) <a href="http://nellamiacucina-alana.blogspot.com/search?q=mongolian" target="_blank">stir-fry</a> recipe which tasted amazing (and just like the stir-fried meat served at Genghis Khan's in Wellington!). We threw the stir-fry together again this week and it was as good as remembered. Added bonus - you can prepare all the veges, and set the meat in the fridge to marinate, hours before you're ready to cook. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This time around used beef schnitzel, cut into strips, rather than rump steak. But either is fine. I also misread my own instructions and mixed the stir-fry sauce ingredients into the marinade. But that didn't matter - I just used the marinade as the stir-fry sauce. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">500g beef, cut into strips</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">butter, to fry</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 large cloves garlic, crushed or finely grated</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp fresh ginger, finely grated </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp soy sauce (I used 1 tbsp each soy sauce and kecap manis)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp brown sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp cornflour</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking soda</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp black bean sauce (or 1 tbsp hoisin sauce, or oyster sauce)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp five-spice powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 onion diced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">lots of cut-up veges (I used broccoli, carrot, finely chopped (or grated) beetroot, celery, capsicum, mushrooms)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">rice, to serve</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Mix together marinade ingredients. Add beef and set aside (in fridge if prepared earlier). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Prepare veges. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Heat butter in large pan until hot. Cook beef in batches (used a slotted spoon to lift out of marinade - you don't want to pour all the liquid in at this stage 'cause it would just boil the meat, rather than frying it). Remove from pan to a plate, cook next batch. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Once meat all done, add more butter and throw veges into pan. Cook on med-high heat, covered for a few minutes (to allow the broccoli and carrots to steam a bit - or you could have pre-steamed these). Once veges are done to your liking, remove lid, add meat back in and the sauce (marinade). Increase heat and fry together for a minute or two. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with rice. </span></li>
</ol>
<br />
<div style="text-align: justify;">
<br /></div>
<br />alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-84385508485627383122018-06-15T09:48:00.001+12:002018-06-15T09:48:20.060+12:00Brown-sugar banana cake!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyHvZW0B_soyVOQrJXreMqZDx8W8IoLXlpXyiV-PxFjiu6gRaQG4V0czgf4U-0kIYeQiPdpZGf7UDVVh_9PwfgV2GHUDJ1-oOXC4Ks7A0jzgIN6GbVDGikj19wOhO_U2-PlSzgHNbRLw/s1600/Banana-and-butterscotch-syrup-cake-recipe-image-900x500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="900" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyHvZW0B_soyVOQrJXreMqZDx8W8IoLXlpXyiV-PxFjiu6gRaQG4V0czgf4U-0kIYeQiPdpZGf7UDVVh_9PwfgV2GHUDJ1-oOXC4Ks7A0jzgIN6GbVDGikj19wOhO_U2-PlSzgHNbRLw/s200/Banana-and-butterscotch-syrup-cake-recipe-image-900x500.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I get recipe suggestions all the time, as ads etc on social media. A lot of the time I scroll past without even looking, but every now and again one catches my eye. This cake was one of those, and I'm soooo glad I stopped to read. It was amazing! The original recipe (found <a href="https://www.wearewhatweeat.co.nz/recipe/banana-and-butterscotch-syrup-cake.html" target="_blank">here</a>) had a butterscotch syrup drizzled over it (so more of a pudding), but I didn't both with that. We ate the cake cooled, dusted with a little icing sugar. It was heaven!! I had to use the photos from the original website 'cause my cake was demolished before I could get a pic! Next time I'm going to make the cake as muffins... </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">125g butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 ripe bananas, mashed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g yoghurt (I used a honey yoghurt, but plain is fine too)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g self-raising flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Icing sugar, to dust</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ice cream, to serve (this would be yum, if you're eating the cake warm!)</span><br />
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 170 degrees celcius. Grease and line a 22cm spring tin (I think mine was actually 20cm and that was fine). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Beat butter and sugar until creamy and fairly pale (being brown sugar it won't go pale pale). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fold in the mashed banana and yoghurt, then the flour and baking soda until just combined. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour mixture into prepared tin and bake for 40-50 minutes, or until inserted skewer comes out clean. If you make as muffins, bake for 15 minutes. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Remove from oven and stand in tin for 5 minutes. Serve warm, or allow to cool on cake rack. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-40300652698363665872018-04-17T12:42:00.001+12:002018-04-17T12:42:20.115+12:00Ota ika round 3<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NG_5ppxXJa5a9mHzYWmHe9Y4D7Q_vzvyAUfXkRtiUZwDwwk8TzQ9Q4uk5u8_g1Qj4e8EnDWt63Moyy29EX2DMMTjAIRI6i_XniPXath0CTPNzvn5rrW4obMxBlz_2uGnHk8KjbejrJw/s1600/95023F2C-B583-4A8C-BD62-096E364265AE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NG_5ppxXJa5a9mHzYWmHe9Y4D7Q_vzvyAUfXkRtiUZwDwwk8TzQ9Q4uk5u8_g1Qj4e8EnDWt63Moyy29EX2DMMTjAIRI6i_XniPXath0CTPNzvn5rrW4obMxBlz_2uGnHk8KjbejrJw/s200/95023F2C-B583-4A8C-BD62-096E364265AE.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">I've blogged about ota ika before, not long after a trip to <a href="http://nellamiacucina-alana.blogspot.com/2012/09/ota-ika.html" target="_blank">Tonga </a>and again more <a href="http://nellamiacucina-alana.blogspot.com/2016/11/ota-ika.html" target="_blank">recently</a>. It's a dish that would be somewhere in my top 5. So fresh, so refreshing, full of flavours straight from the outdoors. We had gurnard cerviche (another term for ota ika) at a local restaurant, <a href="http://www.fahrenheitrestaurant.co.nz/" target="_blank">Fahrenheit</a> (amazing, by the way!), over the weekend, so determined to whip up a batch at home for our Monday-night meal. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This time we used snapper, but have used gurnard, trevally and tarakihi in the past as well. The key is to use more lemon or lime than you think you need, and more herbs. We used a kaffir lime leaf too, finely chopped. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 fillets fish</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 lemons, juiced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tin coconut cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">heaps of fresh coriander</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 kaffir lime leaf</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tomatoes, half a telegraph cucumber, 1 red onion, 1 capsicum - finely chopped into salsa</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cut fish into small pieces. Cover with lemon juice. Cover bowl and place in fridge for several hours to cure. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">About an hour or 2 before ready to eat mix through all other ingredients. Return to fridge. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with extra coriander and some chopped nuts or seeds. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-60561717311344428312018-04-11T10:51:00.000+12:002018-04-11T10:51:08.337+12:00Lemon herb butter (for outta this world fish!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-m0eyHAUACxP4XYgRLxnYbgJ9gwvxwQGLy-g0FJutwAb3HEwd09FHhZ-SwHZ7wTy7VMI3LDwamllWpTFf4g5kBKE8rF8mD0oTQEv5cvVNbKXVV5uon3_n6EQvhRmGA4xfgUz42WcEUN4/s1600/IMG_4304.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1125" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-m0eyHAUACxP4XYgRLxnYbgJ9gwvxwQGLy-g0FJutwAb3HEwd09FHhZ-SwHZ7wTy7VMI3LDwamllWpTFf4g5kBKE8rF8mD0oTQEv5cvVNbKXVV5uon3_n6EQvhRmGA4xfgUz42WcEUN4/s200/IMG_4304.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Fish, roast potatoes and steamed vegetables. A pretty standard early-week dinner staple at our house. Last night was that night, but I wanted to try something new. I was thinking of swapping out the crispy roast tatties for some other form of potato dish (maybe rosti?), but in my recipe trawling stumbled upon this little beauty of a sauce from Chelsea Winter. Lemon, herbs and garlic butter, drizzled all over our snapper. It was tangy and divine! I was supposed to fry up some capers too, alongside the fish, but I forgot - will have to make this again next week!! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Makes enough for 4 people's fish </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">50 g butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup finely chopped herbs (I used chives, parsley and basil - dill would be nice too)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 clove garlic, crushed </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">zest of one lemon</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1.5 tbsp lemon juice</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup capers, to fry alongside the fish</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Melt butter and cook garlic on medium heat. Cook for a few minutes, remove from heat and stir in lemon juice, zest and half the herbs. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Drizzle over cooked and plated fish. Sprinkle with remaining herbs. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-87064107885765233302018-04-11T10:39:00.003+12:002018-04-11T10:39:53.189+12:00Nek level banana choc chip muffanos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjy5qVoUi23CK9YOWvxj67QO-JisiOZvq1yhwMKhrQBLH6L1GZw9cNUZN_3L2WNuPvT5jk8gjco5RSjTmV0xtU3mC_3zhjhiqk222yfoodzK9moSuOqh6dzqlXkUYPOnwqAjKxafkr-M/s1600/IMG_4303.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1125" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjy5qVoUi23CK9YOWvxj67QO-JisiOZvq1yhwMKhrQBLH6L1GZw9cNUZN_3L2WNuPvT5jk8gjco5RSjTmV0xtU3mC_3zhjhiqk222yfoodzK9moSuOqh6dzqlXkUYPOnwqAjKxafkr-M/s200/IMG_4303.jpeg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't love a freshly-baked muffin? Banana choc chip and blueberry would be my favs. Oh, and apple cinnamon. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">These little beauties are a recipe from Chelsea Winter's latest cookbook, <a href="https://shop.chelseawinter.co.nz/collections/my-products/products/eat" target="_blank">Eat</a>, and I was curious to try a recipe which used brown sugar and curdled milk was used (buttermilk would work here in place of the milk + lemon juice). I'd heard through the grapevine that they were "the best banana choc chip muffins ever!", and they have lived up to that praise! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Now, what makes these nek level? I didn't have any choc chips, so used mini M&Ms. YUMMMMM!! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp lemon juice</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">200 g butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup brown sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cups flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 tsp baking powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp baking soda</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp vanilla essence </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 very ripe bananas</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup choc chips (or similar hee hee) </span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 180 degrees fan-bake (or 200 normal bake). Grease muffin tins (I made 24 mini muffins and 6 normal ones). Probably would make about 18 normal sized ones? </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Add lemon juice to milk (in a mug, or something non-metallic) and set aside to curdle. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Mix dry ingredients in large mixing bowl. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Beat eggs in another bowl until smooth. Melt butter and brown sugar in saucepan until just melted. Add butter, milk and vanilla to eggs and whisk to combine. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Pour egg mixture into dry ingredients and whisk to combine - don't overmix it, just enough to combine everything. Once combined fold through the banana and chocolate. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Spoon into muffin trays (fill to top). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Bake for 10 minutes (mini muffins) or 20 minutes (normal muffins) - they'll be slightly golden on top but still nicely soft in centre. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Once removed from oven leave in trays for 10 minutes before turning onto cooling rack. Enjoy!! </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-13105658291100143312018-03-21T16:11:00.001+13:002018-03-21T16:11:52.362+13:00Curried sausages 2.0<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-KZATv1jPimbK0zyM4BUCOSuJXiLvDHE2CVlmFP-QSDBQ-9rvEPK0M_becXiyfqBrWsBA2pj-V0SheN1pSj13NxqGTxi6v5eG0eOURrokqaC6GwIctIgoqbDX6Qy15MJDwUDLeiApyA/s1600/60941.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-KZATv1jPimbK0zyM4BUCOSuJXiLvDHE2CVlmFP-QSDBQ-9rvEPK0M_becXiyfqBrWsBA2pj-V0SheN1pSj13NxqGTxi6v5eG0eOURrokqaC6GwIctIgoqbDX6Qy15MJDwUDLeiApyA/s200/60941.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">It's been a crazy busy few months - hence the solo post so far in 2018. But here we are - post numero deux! No real excuses for the lack of meal inspiration, simply we've been away from home so much that I haven't really been cooking to far outside the box, trying new recipes. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">So, curried sausages - that's how you're going to shake things up? Ha ha, yes and no. I realise that curried sausages are something of a traditional staple of many a kiwi families weekly meal rotation (especially in winter!). This is not just curried sausages however - this is curried sausages 2.0. It's like the iPhoneX of the curried sausage world. Thanks to Chelsea Winter, this is going to revolutionise your relationship with sausage casseroles and the like. So tasty. I think it's all the spices and the fresh ginger and lemon. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">(NB: I added a couple tsp of ras el hanout too, by mistake. I'd totally make the same mistake next time too, 'cause it was awesome!)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">6 sausages</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">dash olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">50 g butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 carrot, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 apple, finely chopped (leave skin on)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 cloves garlic - crushed, grated or finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp fresh ginger - grated or finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp mild curry powder (if you want a spicy curry then use hot powder, and a little chili) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp garam masala</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp ground turmeric</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ras el hanout</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp black pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">400 ml coconut milk</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cups chicken stock</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp fruit chutney </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp tomato paste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chopped zucchini (or frozen peas)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">juice of 1 lemon<br />salt, to season to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">chopped coriander or parsley, to serve</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour a little oil into large frying pan and brown the sausages. They don't need to be cooked through, just browned. Remove and set aside to cool a little. Once they're cool enough to handle, slice 'em up. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add butter to pan saussies were cooked in and cook onion and carrot over medium heat for 5-10 minutes, until soft and golden. Add the onion, garlic and ginger, cook for a few minutes. Add in all spices and combine. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add sausages back to the curry, coat with spices etc. Add in coconutm stock, chutney and paste. Simmer on low-medium heat for about 40 minutes. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add zucchini and simmer for a few minutes more. If there is too much liquid, ramp up the heat factor for this cooking. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Squeeze lemon all over and season to taste with salt. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve with mash or rice (I'm going kumara-potato mash) and sprinkled with fresh herbs. Enjoy!!</span></li>
</ol>
<br />
<div style="text-align: justify;">
<br /></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-43087701710147549062018-01-17T13:03:00.002+13:002018-01-17T13:03:20.662+13:00Tataki beef salad with ponzu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBZOfnfcFFaWBb8sblMDNeLuKshrSZUbnTRWcB_cpiwJ7tqSc6jk2VF-vLu8RmIGIPXIpNGFVj1c6OrGXdVk2VxgFIyTH8GrCuJ1riFMWF2yuo_bCp33aCYZDBbHBhXxDSrcB0N9KLJg/s1600/IMG_3150.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1125" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBZOfnfcFFaWBb8sblMDNeLuKshrSZUbnTRWcB_cpiwJ7tqSc6jk2VF-vLu8RmIGIPXIpNGFVj1c6OrGXdVk2VxgFIyTH8GrCuJ1riFMWF2yuo_bCp33aCYZDBbHBhXxDSrcB0N9KLJg/s200/IMG_3150.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Salads, they're a staple of summer. Hot days, light foods. And BBQ, another summer staple. So when the two get together we're talking serious summer chemistry. Chicken caesar salad is definitely a popular go-to in the warm meat salad category. But personally I prefer a warm beef salad.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Tataki is a type of cooking where the meat/fish is more or less just seared, then sliced up. So essentially it's close to a sashimi salad - the meat is not cooked through (you can cook your meat more, if you prefer, but if you like rare meat, this will be right up your alley!). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">As a dish, it was sort of like eating deconstructed sushi, which I loved! I'm not normally a fan of brown rice, but with some ponzu dressing (or just good ol' soy sauce), it was awesome. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup brown rice</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp oil (I used sesame)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cups water</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">300 g beef rump steak</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp soy sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp rice wine vinegar </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp fish sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sweet chili sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp oil (I used sesame) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">10 cm cucumber, halved and sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 capsicum, finely sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 radishes, finely sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">50 g mesclun lettuce (or chopped up cos)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://dinersjournal.blogs.nytimes.com/2009/02/19/recipe-of-the-day-ponzu-sauce/" target="_blank">ponzu </a>dressing, to drizzle *</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Serves 2-3</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Boil water in kettle. Put rice and oil in saucepan (one with a lid) and stir to coat. Once water boils add to rice and stir. Keep stirring until water level has reduced almost to the level of the rice. Turn element to low, cover saucepan with a paper towel and firmly put lid on. Leave simmering for 20 minutes then turn off. Keep covered until you're ready to eat (this will stay hot for another good 20 minutes. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Place beef into bowl with mariniade ingredients (I like to do this earlier in the day, so the flavours have plenty of time to meld - if you do this, cover and pop into the fridge). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Prepare salad. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Heat pan for beef (or BBQ plate). Sear and cook for about 2 minutes on each side. Remove and rest for 5 minutes. Slice against the grain and serve alongside rice and atop salad. Drizzle the whole with ponzu * (you can make this yourself, or you could just use a little soy mixed with a dash of lemon/lime and brown sugar). </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-16339030715341476322017-12-19T11:12:00.005+13:002017-12-19T11:12:55.209+13:00Send your salad to the Med<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R7zYa3QQ6Ytw3PnEVrywlmpRvK_NKYJakdBHHyzf3ktWVVoti8xxvRvvYhb57x4XlHUH5hDQ5BEviCiK2bu44bpVAzsSixTiuQ4PcAZVZJVKlTvTVLiwPMecKED5qb0vvLT9LZm2Lf4/s1600/IMG_2546.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1515" data-original-width="1600" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R7zYa3QQ6Ytw3PnEVrywlmpRvK_NKYJakdBHHyzf3ktWVVoti8xxvRvvYhb57x4XlHUH5hDQ5BEviCiK2bu44bpVAzsSixTiuQ4PcAZVZJVKlTvTVLiwPMecKED5qb0vvLT9LZm2Lf4/s200/IMG_2546.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">I've recently been given a copy of Chelsea Winter's new cookbook 'Eat'. It is full of great recipes - most of them easy to make, and easy to tweak (to suit more simple tastes, or tarted up for an occasion). Adaptability, my cup of tea. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">It's the festive season which, in the Antipodes, means BBQs and pre-Christmas gatherings. We were invited to a pre-Christmas dinner over the weekend, for which we were asked to bring a salad. I have a couple of good go-to salads (this <a href="http://nellamiacucina-alana.blogspot.com/2016/12/insalata-go-go.html" target="_blank">kumara </a>one is a goodie!!), but felt like I needed to try something new. This Mediterranean-inspired one was perfect - light, but filling, and extremely tasty (even more so the next day!). I changed a few things, to suit what I had in the fridge, and that's the beauty of a salad. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Happy summer, buon appetito!! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">400 g cherry tomatoes (just shy of two little punnets)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 bulb garlic, not peeled or separated</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp dry oregano </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup pinenuts, toasted </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup bulghur wheat (or quinoa would work well)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 red onion, finely chopped </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chopped mixed fresh herbs (I used basil, mint, thyme and chives)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">150 g feta, in small chunks (I used a basil reduced salt one, but up to you)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 medium zucchini, quartered lengthways and sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 capsicum, chopped into 1 cm pieces </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">NB: Chelsea used olives rather than zucchini and capsicum - up to your tastes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Dressing: </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp lemon juice</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp dry dill (I used tarragon) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cracked pepper</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat oven to 180 fan-bake. Put garlic bulb on roasting try and drizzle with oil and sprinkle with dried oregano. I kept the cherry tomatoes raw, but you could roast them too, if you liked (drizzle and sprinkle them too, plus a little sugar). Either way, slice them up (halves for roasting, quarters for raw). Toast for about 30 minutes. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toast pine nuts in a dry pan. They take a while to get going, but keep them moving 'cause once they start to toast they will burn really quickly. I like to do a large batch and keep the excess in a jar once they're cooled down (save having to do the toasting each time you want to use toasted pine nuts). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put bulghur and zucchini into a large glass or ceramic bowl and cover with about 3 cups of water. Stir then leave for a good ten-fifteen minutes to soak. When it's ready the wheat should be a little soft but with a nice firm bite to it (not soggy). Pour into a sieve to drain. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put all dressing ingredients into a glass jug, or a medium bowl. Cut base off the roasted garlic bulb and squeeze garlic cloves into the dressing mix (they'll be soft). Mash up and stir to combine. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine everything together in a large serving bowl. Drizzle with dressing and top with feta. </span></li>
</ol>
<br />
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-11752068696659706132017-11-23T10:32:00.002+13:002017-11-23T10:32:53.034+13:00Lemongrass + ginger BBQ chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUrMo9NqQX28dSBHcmNhbDRyCiHBQfHR7qSk_NRIoIHymplN_ycTJB5pwLg4UqHq8itHlO3NQpbfXLk4DEoRaZpRmlIGzxCFeDnseL1vBd6ZKzECmJy0e4kZKzxsniQQtzeHxcr5jj68/s1600/23722792_10155890882073735_8502187725544127676_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="960" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUrMo9NqQX28dSBHcmNhbDRyCiHBQfHR7qSk_NRIoIHymplN_ycTJB5pwLg4UqHq8itHlO3NQpbfXLk4DEoRaZpRmlIGzxCFeDnseL1vBd6ZKzECmJy0e4kZKzxsniQQtzeHxcr5jj68/s200/23722792_10155890882073735_8502187725544127676_n.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This tasty marinated chicken is (a slight adaptation) from Chelsea Winter's latest book, <a href="https://shop.chelseawinter.co.nz/products/eat" target="_blank">Eat</a>. Yum!! Would work as kebabs, or chopped smaller for in tacos... </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">500 g chicken breast (or thigh)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">4 stalks lemongrass (hard end removed), bashed and finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">good dash oil (I used sesame) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2-3 tbsp finely grated ginger root</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 clove grated/minced garlic</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp fish sauce </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cumin</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp turmeric</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup fresh coriander</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">zest + juice of 1 lime</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1-2 makrut (kaffir) lime leaves (stem removed), finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">ground black pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp sweet chili sauce </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cut chicken into chunks (either bite-sized, or slightly larger). Place in bowl with all other ingredients. Marinate for a few hours (or overnight, if you're onto it enough to have your dinner planned the day before!). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cook on hot BBQ or in hot pan (probably need to do this in batches). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with salad (we had roast kumara/green salad, and asparagus). </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-6644177082455227752017-11-16T15:23:00.002+13:002017-11-16T15:23:40.003+13:00katsu round 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuquCmzKTW6svr8Kh1i0SmXf_StxEEkinty_8UgjIRXOKXXN6UDBRhisoITVOveEardthkQ7ZZx7UaCZ_z7lVjOQ7HimngC3KJSFxctZ8L3NbvZaZdyPEQdfeXySErfeAt1Cob9vyrRF0/s1600/IMG-1942.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1077" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuquCmzKTW6svr8Kh1i0SmXf_StxEEkinty_8UgjIRXOKXXN6UDBRhisoITVOveEardthkQ7ZZx7UaCZ_z7lVjOQ7HimngC3KJSFxctZ8L3NbvZaZdyPEQdfeXySErfeAt1Cob9vyrRF0/s200/IMG-1942.JPG" width="199" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Does anyone else remember The Samurai Pizza Cats? Talking about katsu makes me think of that show. Anyway... </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Crumbed food is good. I mean, who doesn't enjoy a piece of crumbed fish or chicken? And especially with panko crumbs - the crumb is always so light and crunchy. Last week I made <a href="http://nellamiacucina-alana.blogspot.com/2017/11/tori-katsu-burgers.html" target="_blank">tori katsu</a> and used it for burgers (which, by the way, were AWESOME!). So, this week we decided to break out the crumb again - using the same <a href="http://nellamiacucina-alana.blogspot.com/2017/11/tori-katsu-burgers.html" target="_blank">katsu sauce</a> as last week (in fact, it was what was leftover in the fridge - a batch will keep for a few weeks in a jar in the fridge. Handy!). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This time however we served our crumbed chicken with brown rice, a spring salad (included blanched asparagus and plenty of fresh mint) and a little extra katsu sauce on the side. The other differences - a) I added seeds to the crumb (poppy and sesame); and b) rather than dredging the chicken in flour and egg before crumbing, I just marinated it in the katsu sauce and then, when ready to cook, crumbed. Yum!! </span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-60830200843531440412017-11-14T12:32:00.000+13:002017-11-14T12:32:02.671+13:00Chipotle chicken skewers with spring couscous salad<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This was a really tasty (and quick and easy) chicken dish. I loved the veges in the couscous salad too - still a little bit crunchy, which is perfect (I like my veges a little less- then more-cooked). The Culley's Chipotle Sauce which I used was medium-spicy - kind of like a mixture of BBQ sauce and tobasco. Really yum!! But if you prefer your dishes to be a little less spicy then sub the chipotle sauce for a smokey BBQ sauce (Whitlocks is a good one), maybe with a little paprika powder mixed in. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">300 g chicken (thigh or breast) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1-2 tbsp chipotle sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">6 bamboo skewers (optional - you could just panfry the bite-sized chunks of marinated chicken without kebabing them) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 zucchini, quartered, chopped into 1 cm pieces </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">6 spears asparagus, woody ends removed and cut into 2 cm morsels </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">8 cherry tomatoes, quartered</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup stock (I used chicken) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup couscous</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 lemon, juice and zest</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp fresh herbs (I used basil, mint and parsley), chopped up</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">50 g feta cheese</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">75 g natural unsweetened yoghurt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1-2 tsp chipotle sauce</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak skewers in water for 10 minutes, if using them. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut chicken into bite-sized chunks and marinate in chipotle and salt. Thread onto skewers (or just leave in marinade bowl, if not skewering). Cover and place in the fridge until you need it. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put zucchini and asparagus in a large bowl. Cover with boiling water and leave for a few minutes to cook. I drained the water after about 5 minutes and poured over a fresh lot - they're done when the asparagus is bright green and the veges tender, but firm. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bring stock and salt to the boil. Remove from heat, stir in couscous and cover. Leave covered for 5 minutes, to allow the couscous to cook. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat frypan to cook chicken. Cook until cooked through (no surprises there!) and starting to brown/blacken on the outside. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix couscous with the drained greens, add in lemon juice and zest, herbs, tomatoes and feta. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve with chipotle yoghurt, if desired. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-73458529582335525962017-11-09T14:20:00.001+13:002017-11-09T14:20:41.627+13:00Tori katsu burgers <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NmV0dV2GaCpUUi8MJePHC52WWzMXDnGzLeA90Dkx3UrvfYjBzFgPxqxRR8pnIGmTFTpdyBhNUM1GyfjdyLVSVMLEqItpnfnIYSL3-r7EAGaKDPSwhTXV9nZGmHyfIhMy9g-EKX7d6pM/s1600/Katsu+burger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="265" data-original-width="304" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NmV0dV2GaCpUUi8MJePHC52WWzMXDnGzLeA90Dkx3UrvfYjBzFgPxqxRR8pnIGmTFTpdyBhNUM1GyfjdyLVSVMLEqItpnfnIYSL3-r7EAGaKDPSwhTXV9nZGmHyfIhMy9g-EKX7d6pM/s200/Katsu+burger.jpg" width="200" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">I've come across chicken katsu before - in recipes and in Japanese restaurants. I always thought it was a special way of cooking/crumbing the chicken. So yesterday, trawling through some recipe sites (looking for some mid-week inspiration!), I came across chicken katsu burgers and I thought - "YES! That will do admirably!". And so I discovered that katsu is both the crumbed chicken (torikatsu) AND the sauce </span><i style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">served with </i><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">the chicken (tonkatsu sauce). Ah ha!! </span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">So, it's basically a BBQ-style tomato-based sauce. It was really easy to make and keeps well in the fridge for some time. The batch I made was enough for drizzling over 5 torikatsu burgers, with enough leftover for probably another 5 burgers. We reckon this sauce would also be fantastic with roasted pork, or even good ol' steak and chips. Maybe with salmon? Give it a try and see what you think...</span></div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RiSPn4zytftXKh3O6ZgiO5WYjJeV3FwjrnykmUs9Bkkya0pdAB0WIFi3txT6saGY4JYYvQorB51YSHMjpUk96jAWfrh2qOFYHFfd2XSXoj-PZ_YLXcKRsg74iFvC83c01sNT8KHMcTU/s1600/Mezzo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="318" data-original-width="315" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RiSPn4zytftXKh3O6ZgiO5WYjJeV3FwjrnykmUs9Bkkya0pdAB0WIFi3txT6saGY4JYYvQorB51YSHMjpUk96jAWfrh2qOFYHFfd2XSXoj-PZ_YLXcKRsg74iFvC83c01sNT8KHMcTU/s200/Mezzo.jpg" width="198" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup tomato sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup water</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp Worcestershire sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp soy sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp rice wine vinegar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp finely grated ginger (I used a microplane for this and the garlic)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, crushed or finely grated</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp ground allspice (I was out of this so used mixed spice)</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix all ingredients together in a small saucepan. Stir over low-medium heat for about 10 minutes, until thickening. Set aside until you need it (can be used cold or heated back through).</span><span style="font-family: Georgia, Times New Roman, serif;"> </span> </li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">For the burgers themselves I used mezzo breads from Volare (local specialty baker), but whatever burger buns you fancy will do (the photo with the black brioches was from Nadia Lim's <a href="https://www.myfoodbag.co.nz/recipes/details/5585-Chicken-Katsu-Burger-with-Kumara-Fries" target="_blank">MyFoodBag</a> - I forgot to take a decent photo of our burgers before we got hungry and ate them!!). I liked the fact that the mezzo were light and quite slim. A bulky bun with crumbed anything can be a bit too much sometimes. But up to you. And toasted buns - yes please for me, but again - up to the individual. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">The tori katsu - I cut into 2cm chunks and marinated 500 g of boneless, skinless chicken thighs (trimmed of fat and chewy sinewy bits). The marinade was just a couple of tbsp each of soy sauce and rice wine vinegar, with a couple tbsp grated fresh ginger. When ready to cook, shake piece of chicken off, dredge in flour, then egg, then panko crumbs, and cook in pan of hot melted butter. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Build your burgers by smearing some good thick mayo on one half of the bun, pile with coleslaw (ours had grated carrot, red cabbage, beetroot, chopped spinach, spring onions and red onion) and tori katsu, then drizzle with the katsu sauce and top with remaining half of bun. Yum!! Sounds labour intensive, but it really wasn't - get the sauce done earlier, and you can even buy some coleslaw from the deli, if time is short. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWoLWEMmODEqyWcv3bZ-TYYklwpFH5WzWetI97mG6N3Cd2hX7wp7jDTsjDYxwALc5WFBHMewk58wqDPeChCQWMmtiHKgj1TUKep8SAhQ-g1T0Fy9QuuoMCYY4wEolRZrAy0Eh3FrQkFg/s1600/IMG-1903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="966" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWoLWEMmODEqyWcv3bZ-TYYklwpFH5WzWetI97mG6N3Cd2hX7wp7jDTsjDYxwALc5WFBHMewk58wqDPeChCQWMmtiHKgj1TUKep8SAhQ-g1T0Fy9QuuoMCYY4wEolRZrAy0Eh3FrQkFg/s200/IMG-1903.jpg" width="120" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-6411642884133330332017-09-29T08:51:00.001+13:002017-09-29T08:51:45.558+13:00Next level burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dXfYT63DacHu2TDXsoTb6fYnYfYG4FLHcpCPpHjo6KkR8d2dR-pI0EmM6GzL2cNdMpesG877Z8Uvs9orpyV_E-90bfrsCxlZKaWhXP-jUmYZBMHqtFcoz5Di2Or-nLvPFpwjSHRyaTM/s1600/Untitled.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="267" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dXfYT63DacHu2TDXsoTb6fYnYfYG4FLHcpCPpHjo6KkR8d2dR-pI0EmM6GzL2cNdMpesG877Z8Uvs9orpyV_E-90bfrsCxlZKaWhXP-jUmYZBMHqtFcoz5Di2Or-nLvPFpwjSHRyaTM/s200/Untitled.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Burgers are awesome. I'm a big fan, especially of a good ol' homemade hamburger with beetroot, cheese and BBQ sauce. Or a crumbed fish burger, yum! There are 4 things that make, or break, a burger - tasty homemade patties (or fish, chicken, falafel) - plenty of herbs/spices, yum; good buns; fresh salad; and the sauce. Oh, the sauce. It's key. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Chelsea Winter has just released her latest cookbook - <a href="https://shop.chelseawinter.co.nz/collections/my-products/products/eat" target="_blank">Eat</a>. It has a recipe for Crunchy Buffalo Chicken Burgers with a Blue Cheese Sauce, which I am keen as to make. They sound amazing! In the meantime however, I thought I'd share a couple of her other burger sauces which will just take your burger experience to the next level of amazingness! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://chelseawinter.co.nz/cheeseburgers/" target="_blank">Secret sauce</a> for best-ever cheeseburger</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup mayo (Best Foods or Pams American are good)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp onion, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3 gherkins, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 clove garlic, crushed</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tbsp Dijon mustard</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp tomato paste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper, to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://chelseawinter.co.nz/chicken-burgers/" target="_blank">Avocado-basil mayo</a>, for sublime chicken burgers (ooh, with bacon!)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup mayo (as above)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 ripe avocado, mashed</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 handfuls fresh basil leaves, torn up</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">squeeze of lemon juice</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper, to taste </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-70926689763117013372017-09-21T10:05:00.001+12:002017-09-21T10:05:04.661+12:00Kung Pao Part Deux<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQYBkFwe8ib7C0B_ek_SVeesGt_OH3ZilPly0_TfjaTliVDartxwCmVVViV1XsBt1J1S8GMLUeudK8kxxXFcGsDE_SQoVEVVGdHItl6IUcMcxnDjhEIy3EDx-dqZ3eBprOk10lRuaH98/s1600/IMG_1551.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1590" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQYBkFwe8ib7C0B_ek_SVeesGt_OH3ZilPly0_TfjaTliVDartxwCmVVViV1XsBt1J1S8GMLUeudK8kxxXFcGsDE_SQoVEVVGdHItl6IUcMcxnDjhEIy3EDx-dqZ3eBprOk10lRuaH98/s200/IMG_1551.jpg" width="198" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Ok, so further to the <a href="http://nellamiacucina-alana.blogspot.co.nz/2017/09/kung-pao.html" target="_blank">kung pao</a> of a couple week's back - we made it again but this time using smoked paprika in place of the cayenne pepper. Boom, still amazing, but without the insane amount of spicy heat. So there we go peeps - cayenne if you like it hot, paprika if you like it not. <span style="background-color: white; border: 0px; color: #444444; margin: 0px; padding: 0px; vertical-align: baseline;">Chī hǎo hē hǎo!</span></span></div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gdsoWFyEKORhnL0fVhxt8X3MkscWhqLVAcvR_LF1fPL4wHOv7M4Whc9Q2TSS3LTEsmCXlPD4FYsN2CaWOksRkHRmHQj9KbuIA6-WRCbkt4NZsGT8C-vtZia40Bm1BfewYOD_m2nelyI/s1600/21558846_1546491925410214_6056068048646287075_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gdsoWFyEKORhnL0fVhxt8X3MkscWhqLVAcvR_LF1fPL4wHOv7M4Whc9Q2TSS3LTEsmCXlPD4FYsN2CaWOksRkHRmHQj9KbuIA6-WRCbkt4NZsGT8C-vtZia40Bm1BfewYOD_m2nelyI/s200/21558846_1546491925410214_6056068048646287075_n.jpg" width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; border: 0px; color: #444444; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; border: 0px; color: #444444; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-26818258420347457582017-09-19T10:47:00.002+12:002017-09-19T10:47:44.210+12:00Hulk smash! peas and broc<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHLNpERed67Z5QYWkNbaaXlijbKHf4TJsqVrYQb0GDmz5eSmNTx68Yxz0PQ7CDdKqalo4WLM-21xCXyctQh3rG6465r-Raa90JRIJuh_9VhwTPs4QmzioIIwhGGZgqhGGo0dLLkiyJ8M/s1600/IMG_1535.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1093" data-original-width="1125" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHLNpERed67Z5QYWkNbaaXlijbKHf4TJsqVrYQb0GDmz5eSmNTx68Yxz0PQ7CDdKqalo4WLM-21xCXyctQh3rG6465r-Raa90JRIJuh_9VhwTPs4QmzioIIwhGGZgqhGGo0dLLkiyJ8M/s200/IMG_1535.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">This is a sort of retake on the whole mushy peas arena. It went with a recent Nadia Lim <a href="https://www.myfoodbag.co.nz/recipes/details/5024-fish-fingers-with-spiced-wedges-and-broccoli-pea-smash" target="_blank">fish and chip</a> meal, but I've added a couple of extra veges (might as well use up what is in the fridge!). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This is enough for 2-3 people:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">6 florets broccoli and 4 florets cauliflower (or just broccoli), roughly chopped up (stalk and all)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup frozen peas </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 cloves garlic, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">good handful fresh mint, chopped up</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt, herbs and spices of choice (I used salt, pepper and tarragon)</span><br />
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put all ingredients (except butter) in pot. Put the lid on and steam for a few minutes until just cooked. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drain excess water. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add butter and salt/herbs and roughly mash. Hulk smash!! </span></li>
</ol>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-8481966694754095712017-09-14T14:35:00.000+12:002017-09-14T14:35:09.516+12:00believe it or not - you're gonna love brussells<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEHkPhUD3l2aBiYH4m9aOvZybEOqyjzauCQKkCgqjuYK2UFNgHOjQE8gAzJsH5JA6ldUyGycQ1cQyoNCGXVg9ak6YW2-eRRKyYssKy1dlk7JS4MKwbw45DVhlPdFiwXqyMvtOakeJTh4/s1600/PX11546749_sprouts-NEWS-large_transm4RJnbREbaToee5bkkVirVnBzR7o-JWFYo0Vk1aKgXE-xlarge_trans_NvBQzQNjv4Bq2oUEflmHZZHjcYuvN_Gr-bVmXC2g6irFbtWDjolSHWg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="718" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEHkPhUD3l2aBiYH4m9aOvZybEOqyjzauCQKkCgqjuYK2UFNgHOjQE8gAzJsH5JA6ldUyGycQ1cQyoNCGXVg9ak6YW2-eRRKyYssKy1dlk7JS4MKwbw45DVhlPdFiwXqyMvtOakeJTh4/s200/PX11546749_sprouts-NEWS-large_transm4RJnbREbaToee5bkkVirVnBzR7o-JWFYo0Vk1aKgXE-xlarge_trans_NvBQzQNjv4Bq2oUEflmHZZHjcYuvN_Gr-bVmXC2g6irFbtWDjolSHWg.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Brussell sprouts don't have the greatest rep. I imagine if a poll were taken of vegetable-eating adults, probably 7-8/10 would say they don't like BS. Why? Because they're tasteless or, even worse, they taste the smell of boiled socks. BS have always been boiled, within an inch of their lives. So the result, not surprisingly, is a vegetable gone limp, devoid of flavour, and therefore not a welcome addition to any meal plan. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">However, I am one of the 2-3/10 who genuinely do enjoy BS. Always have. We didn't have them much as kids, as our parents hated them, but when we had them I loved them. And now they are, dare I say it, enjoying something of a renaissance. The age of the Brussell. Any why is that? Because we are slowly realising that, as with most foods, they can be cooked in more than one way (and, in fact, are absolutely fantastic raw - see <a href="http://nellamiacucina-alana.blogspot.com/2017/08/winter-slaw-20.html" target="_blank">Winter Slaw 2.0</a>). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Last night we had steak. What do we have with it, we wondered. Eventually (imagination was ebbing by evening) I settled on mushroom sauce and some form of potato (oh, well done me). Fortunately KB had a little more imagination left and came up with this really really tasty twist on a good ol' roast vege salad - and it used brussells! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1-2 beetroot</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 kumara (we used orange)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 large red onion</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">6 brussell sprouts</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">half or more red capsicum</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">mint</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">thyme</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">sour cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">hoisin sauce</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Chop beetroot and kumara in large bite-sized chunks, and onion in wedges - roast until cooked through. Bring out and set aside to cool. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Finely slice brussells; dice capsicum, finely chop herbs. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Mix sour cream and hoisin (sorry, wasn't watching so not sure of exact amounts, but am thinking 125ml tub of SC and a tbsp or so of hoisin). </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Fold all together and serve as a cold salad. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-44601329294929258112017-09-06T09:40:00.002+12:002017-09-06T09:40:49.140+12:00Schnitzel von Parmasan Crumb<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PZTwWz1mlTRztYuuRJkFcP_vopPfWEEIQ5w1jhBq8D2Piok-x4tELSmlvcX7nzy0m2G8MJPZhcOky6VoimLkihqUNFs0NknZUBI2RtsCNFqZRkZbSVxz8os3LEBAU6tdD1VA1vw9kfk/s1600/Parmesan-and-Herb-Crusted-Lamb-Schnitzels.1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="800" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PZTwWz1mlTRztYuuRJkFcP_vopPfWEEIQ5w1jhBq8D2Piok-x4tELSmlvcX7nzy0m2G8MJPZhcOky6VoimLkihqUNFs0NknZUBI2RtsCNFqZRkZbSVxz8os3LEBAU6tdD1VA1vw9kfk/s200/Parmesan-and-Herb-Crusted-Lamb-Schnitzels.1.1.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Schnitzel - it's one of those meats which I sometimes just forget about. You buy some, it sits in the freezer for ages, maybe ends up sliced up for a stir-fry. But crumbed schnitzel is one of my favourite ways to have meat, it's awesome. Don't know why we don't have it more often! </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">This is crumbed schnitzel taken to the next level - with parmasan and herbs. Yum!! This crumb is also perfect for slices of chicken (homemade chicken tenders, anyone?). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Herbs </span><span style="font-family: Georgia, 'Times New Roman', serif;">(I used Simon Gault's </span><a href="https://shop.countdown.co.nz/?banner=www#url=/Shop/ProductDetails%3Fstockcode%3D754810%26name%3Dsimon-gault-seasoning-italian%26searchString%3DSimon%2BGault%2BItalian" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Italian</a><span style="font-family: Georgia, 'Times New Roman', serif;"> seasoning)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Egg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Panko crumbs</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Parmasan cheese</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Beef schnitzel (or chicken, pork...) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Potatoes (for mash or chips)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Veges or slaw</span></div>
<br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Mix a little salt and herbs with your flour. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Finely grate parmasan onto your panko crumbs and mix together. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Whisk an egg (or two, depending on how much schnitzel you're crumbing) in a bowl. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cut schnitzel into manageable-sized pieces (strips is great for kids, or palm-sized is good) and coat in herby flour. Next dredge through egg. Finally coat with panko-parmasan crumb. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cook in hot pan with oil or butter. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with oven chips (kumara maybe?) or mash and steamed veges or slaw. Enjoy!!</span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0tag:blogger.com,1999:blog-5185357840156225584.post-13300245484900835802017-09-05T10:18:00.000+12:002017-09-05T10:18:12.576+12:00Patatas bravas - put 'em up!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJYsNyrVyeWGtHC4m6_0Y0mmaZPArUNgpG7ojAl8WAmNFWuUxDSwS2MC3OnJ1fa2Rvt3fWI0woiOYphyphenhyphenpvwOIdAmylzoMnRVjhqAUj18Gn18yQV9EN6xt_AcG7r7gPpOim-wPP6J-Av4/s1600/IMG_1480.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1093" data-original-width="1125" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJYsNyrVyeWGtHC4m6_0Y0mmaZPArUNgpG7ojAl8WAmNFWuUxDSwS2MC3OnJ1fa2Rvt3fWI0woiOYphyphenhyphenpvwOIdAmylzoMnRVjhqAUj18Gn18yQV9EN6xt_AcG7r7gPpOim-wPP6J-Av4/s200/IMG_1480.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Patatas bravas means fighting potatoes. That's probably one of the funniest names for a dish I've ever heard, and I love it. I mean just picture it - Floyd Mayweather and Connor McGregor as potatoes. Brilliant. It's a dish commonly served in bars throughout Spain, as a tapas dish - usually with a tomato-based sauce or an aioli. This recipe sort of combines the two by mixing tomato and capsicum pesto with a mayonnaise. The spices you use on the potatoes are really up to you, but for an authentic Spanish flavour I'd definitely be using paprika - its smokey flavour is perfect with the capsicum pesto and chorizo. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">We got our meal inspiration from the latest batch of recipes on <a href="https://www.myfoodbag.co.nz/recipes/details/4949-fish-with-chorizo-and-patatas-bravas" target="_blank">My Food Bag</a> - and the potatoes were served with fish and chorizo. I was a bit skeptical about how fish would go with the strong flavours of the chorizo, paprika and capsicum pesto, but it just worked perfectly! We used gurnard, but any white fish would do. Chicken would also be really nice here - perhaps in a panko crumb? </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Serves 2 - 3 </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 large potatoes, chopped into 2cm chunks, or thin wedges</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp Spanish spices (I used a combo of smoked paprika and Simon Gault's Mexican blend)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">butter/fat/oil for roasting</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 chorizo sausage </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, diced </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 clove garlic, diced </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">6 button mushrooms, diced </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">half red capsicum, diced </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 spring onion, finely sliced </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp mayonnaise </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp capsicum pesto (I used <a href="https://shop.countdown.co.nz/?banner=www#url=/Shop/ProductDetails%3Fstockcode%3D274394%26name%3Dmediterranean-dip-chunky-roasted-capsicum%26searchString%3Dmediterranean%2Bdip" target="_blank">'Mediterranean'</a> Chunky Dip) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tbsp tomato sauce </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2-3 fillets fish (1 per person) </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">broccoli and carrots (or whichever veges you like), cut to steam</span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toss the potatoes with spices and oil/fat/butter. Roast for about 20 - 30 minutes, until golden and crisping up. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While potatoes are cooking prepare veges. Mix together the sauce ingredients. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saute the chorizo, onion, garlic, mushrooms, capsicum and spring onion with some butter. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Steam broccoli and carrots. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When potatoes and other veges are almost done, cook your fish (again, I like to use butter). We didn't flour or crumb ours, but you could if you wish. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve by layering potatoes with stirfry veges and drizzle the whole with sauce. Top with fish and place steamed veges on the side. </span></li>
</ol>
alanahttp://www.blogger.com/profile/13319701189558629675noreply@blogger.com0