Kicking ass pork spare ribs, cherries and goji stir fry cabbage

Made by Helen
Made by Helen

Ingredients
2 pork spare ribs
Kick-Ass Chilli Sauce
3 bird’s-eyes chillies
2 long red chillies
2 garlic cloves
1 eschalot
125 ml olive oil
125 ml white vinegar
4 Tbsp white sugar
½ lemon, juiced
5 Tsp chili powder
1 bunch of cherries tomatoes
2 Tbsp oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
1/4 cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
half handful goji
1/4 Tsp sugar
1 Tsp soy sauce

Method
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute. When it a bit cool, marinade the pork spare ribs about 4-6 hours. Brush the marinade occasionally while marinating.

Pre-heat the oven to 180C. Take out from fridge to thaw at room temperature for 20 minutes, then put pork spare rib in baking tray to roast. Roast the ribs for 1- 1 1/2 hours, or until tender. Depend on the thickness of meat; might need to roast 2 hours. In another baking tray place cherries, brush with oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes just starting to wrinkle take out set aside and keep warm.

Heat oil in a wok over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in goji and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce. Put pork spare ribs, cherries and cabbage on serving plate and serve as soon cabbage have cooked.

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Rump steak, roasted cherries, lentil cabbage and snow peas

rump, lentil cabbage, snowpea w cheeries tomatoes

Ingredients
4 rump steaks
1/2 cup Olive oil plus extra to brush and fry
2 crushed cloves of garlic
Dash of soy sauce
1 table spoon of grated ginger
Dash of Worcestershire sauce
1 Tsp seeded mustard
140 g yellow splits peas lentils
water to soak lentil
375 g white cabbage, shredded
1 brown onion, chopped
2 garlic cloves, chopped
250 button mushrooms
Splash of Cognac or dry white wine
2 bunch cherries tomatoes
250 g snow peas
salt and pepper to taste

Pre-heat the oven to 180C. Make a marinade with the olive oil, ginger, garlic, soy, Worcestershire sauce and mustard and place the rump steak in this for at least 2-4 hours. Clean and remove any stones and dirt from the lentils. Rinse the lentils under cold tap water and soak the lentils in water for 1 hour.

Heat 3 Tbs oil in a large wok with a lid and medium high flame. As soon as the oil begins to get hot, drain the water from the soaked lentils and transfer them to the hot oil. Stir fry the lentils for 5 minutes. Add the cabbage, salt and pepper to the wok, stir to mix and cover with the lid. Cook until the cabbage is tender with occasional stirring. This should take about 20 minutes.

In baking tray place cherries, brush with 1Tbs oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes. While cabbage cooking, drain and pan fry rumps to your liking (depending on the thickness of the cut about 4 minutes each side). Place steak on a warm plate and cover with foil to rest.

Then sauté the mushrooms in butter. Add white wine and add some of the marinade mixture to the pan. Reduce by half.Then fry the snow peas with extra oil, remove and add to the cabbage on top of the rump and put the cherries to serve.

Spinach Fettuccine with apple, asparagus, mushroom, pear, goji and cranberry

https://blog.sigsiv.com/2008/05/fettuccine-with-mushrooms-asparagus-and-baby-spinach.html

Recreated by Helen
Recreated by Helen

(Serves 2)
1 pkt Spinach Fettuccine
2 bunches asparagus spears tough ends trimmed and sliced
250 g mushrooms quartered
1 Royal gala apple, chopped
1 Packham pear, chopped
3 thin slices prosciutto, chopped
half and half handful goji and cranberry
1 cup vegetable stock
5 cloves of garlic
red chili flakes to taste
salt to taste
2 tbsp olive oil
Method
Cook the Fettuccine according to the package instructions, but make sure it is still firm or al dente. Al Dente means the pasta is still firm, but not hard. Rinse with cold water and drain and keep aside. Crush the garlic cloves well using a mortar and pestle.

In a large pan, heat the olive oil; add apple and pear. Saute till soft. Add the crushed garlic and saute till it just starts to brown. Add the asparagus for about 3-4 minutes till the asparagus turns bright green. Add the mushrooms till the mushrooms starts to brown a bit not burn. Add red chili flakes and salt and stir well to combine.

Pour the stock and stir well. Cook on high heat till the liquid is reduced to 3/4. Add the cooked pasta to the pan and toss well. Cook on high heat, stirring frequently till all the liquid is absorbed. Serve hot. Season with more red chili flakes and salt if needed.

Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce

https://tenplay.com.au/channel-ten/masterchef/recipes/apple-stuffed-chicken-roulade-with-carrot-puree-and-crisp-salad

Recreated by Helen
Recreated by Helen

Ingredients
2 breast chicken fillets
150 g butter
2 shallots, peeled and finely chopped
1 Royal gala apple, peeled and grated
1 Packham pear, peeled and grated
half handful goji berry
half handful cranberry
90 g mushroom, finely chopped
10 sprigs thyme thyme
12 slices prosciutto
2 tablespoon oil
half butternut pumpkin, peeled, roughly chopped
2 bunches asparagus, cut stems and cut 2 mm long
1 onion roughly chopped
500 ml chicken stock
½ teaspoon chilli powder
salt and pepper, to taste

Preheat crock pot with water.

To make the roulade stuffing, place 2 tablespoons butter in a frypan and set over medium heat. Once melted, add shallots, apple, pear, goji, cranberry, mushrooms, chilli powder and 4 sprigs thyme and cook until softened. Remove from heat. Butterfly chicken breasts and flatten to approx 1/2 cm thickness. Lay down prosciutto slices on a piece of plastic wrap and top with chicken breast.

Add stuffing, roll tightly and reserve some for sprinkle on top of chicken. Place in crock pot and cook until just cooked through, about 45 minutes. Also place asparagus in to crock pot water to boil about 10-15 minutes, remove and set aside keep warm.

To make the sauce, place 1 tablespoon oil in a saucepan and set over high heat. Add roughly chopped pumpkin, and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, until reduced, about 40 minutes. Remove from heat and strain into a clean saucepan. Add 80 grams cold, diced butter and whisk until melted. Set aside, keeping warm.

Place 1 tablespoon oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest. To serve, place the chicken on serving plates. Add pumpkin sauce, the remaining stuffing and asparagus.

Portuguese Pao De Long

https://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/5497/Recipe.cfm

Let cool in pan 10 mins before removing. Made by Helen
Let cool in pan 10 mins before removing. Made by Helen
After remove from pan glazed it with orange juice and decorate with strawberries.
After remove from pan glazed it with orange juice and decorate with strawberries.
Made by Helen
Made by Helen

Ingredients:
9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate

Instructions:
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan. After removing I glazed it with orange juice and decorate it with strawberries and serve with espresso coffee.

Note: cake will spring back. This cake is normally served plain, but may be served with powdered sugar and fruit. In Portugal, this cake can be made high like this one or as a thin sponge cake (jelly roll) with a chocolate or quince jam filling (Swiss roll jam).

Prawns and crabs mezzelune with fennel olive oil sauce

Made by Helen
Made by Helen

Ingredients
1 packet prawns and crabs mezzelune
1/4 baby fennel, finely chopped
5 Tbsp olive oil + extra to garnish
1 Tbsp chopped garlic
1 spring onion, chopped
salt and pepper to taste
boiling water to cook mezzelune
a few sage leaves
chilli oil bought (optional)

Method
Heat olive oil in pan over med heat. Add garlic, fry until fragrant and dark brown. Add fennel fry till soft then add sage, salt and pepper to taste. While fennel cooking boil the mezzelune for 3-4 mins. Remove mezzelune, drain well and place in a plate. Then when fennel and oil is done pour in mezzelune toss it with the sauce. Remove and plate them then garnish with spring onion and chilli oil.

Paprika scotch fillets, potatoes sour cream baked, pineapple with tomato relish and brocollini

Made by Helen
Made by Helen

Ingredients
2 Tbsp olive oil
2 Tbsp smoked paprika
2 bunch brocollini, removed stems and cut into bite size
4 Scotch fillet steaks
salt & freshly ground black pepper
2 Tbs tomato relish each serve (4 plates)
4 medium potatoes
bought 300 ml sour cream (1 Tbs each potatoes)
Fresh pineapple cut to bite size

Method
Preheat oven to 200°C. Season steaks with salt and pepper using fingers rub paprika and oil onto both sides of the steaks. Heat a heavy-based frypan and cook steaks for 4 mins each side, or until done to your liking.

Meanwhile bring saucepan to boil and add brocollini to boil. Then season with salt and pepper; divide on to 4 plates. Cut pineapple into bite size, top with relish and put together with brocollini.

Wash potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender when a skewer is inserted into the center. Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Spoon sour cream over potatoes. Serve the steaks with sour cream potatoes baked, freshly cut pineapple with tomato relish and brocollini.

Two ways tomatoes, asparagus, cos lettuce, potato gratin with rump steak

Made by Helen
Made by Helen

https://www.taste.com.au/recipes/21854/potato+gratin

Ingredients
4 rump steaks (or beef cut of choice), rinsed
For the marinade:
4-5 cloves garlic
2 teaspoons whole, black peppercorns
1 teaspoon coarse sea salt
1 teaspoon ground rosemary
1/4 cup olive oil
1/4 cup balsamic vinegar

You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
For the marinade:

Blend the garlic and peppercorns. Add the rosemary and sea salt and blend to mix well. Add the olive oil and balsamic vinegar and mix well. Pour the marinade into a plastic bag. Place the rinsed rump steaks in the marinade and seal the bag. Allow to marinade either overnight or at least 4-5 hours before using. Cook the rump steaks with all the sauce on the griddle pan until your liking.

Ingredients
400 g asparagus, cut stems off
400 g cherries toatoes, cut in half
1 squeeze lemon juice
olive oil
sea salt
freshly ground black pepper
a bottle of tomato relish (2 Tbs relish for each plates)

To grilled
Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they’re ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste. For cherries tomatoes brush oil and season with salt and pepper. Grill face down, char a little. Then put on to four plates together with the asparagus.

To boil
400 g asparagus, cut stems, cut into 2 mm long
2 leaves cos lettuces, chopped
water to boil
salt and pepper to taste

Boil asparagus in hot boiling water until tender, remove drain dry and season with salt and pepper. Set aside. Blanch cos lettuce in the boiling water and removed and place in the 4 plates with some marinade.

Ingredients
3 medium potatoes
garlic, thinly sliced
salt and cracked black pepper
1 cup custard
2 tablespoons grated parmesan

Method
Preheat oven to 180C. Lightly grease four ramekins. Thinly slice potatoes. Arrange the potato over the base of each ramekin and sprinkle with a few slices of garlic and season with salt and cracked black pepper. Continue layering with the remaining potato, adding garlic every third layer. Combine custard with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving.

Spinach fettuccine, vegetables with semi cooked egg sauce

Made by Helen
Made by Helen

Ingredients
375 g Spinach Fettuccine
5 Tbsp olive oil + extra oil
2 carrots, chopped
2 chorizo, thinly cut
2 bunches Asparagus, sliced diagonally
2 pieces honey bacon
4 Garlic Cloves, sliced
4 eggs

Method
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.

Add garlic to pan. Cook, stirring, for 3 minutes or until garlic is tender. Add carrot. Cook, stirring, for 3 minutes. Add asparagus cook and stir for further 3 mins then the bacon. Stir in chorizo, and pasta cook for 3 minute to warm up chorizo and pasta. Add extra oil if too dry.

Fry egg one at a time, semi cooked the egg with egg yolk till a bit watery to be sauce. Then serve it on top of pasta.

Stir fry kale, honey bacon, tomatoes relish and figs preserve jam

Made by Helen
Made by Helen

Ingredients
1 bunch of kale, stems removed and chopped
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp Shoa Xing Chinese cooking wine or apple cider vinegar
3-5 pieces honey bacon, sliced long strip
5 Tbsp tomatoes relish
5 Tbsp figs preserve jam
5 Tbsp extra virgin olive oil
Salt and pepper to taste

Method
Heat olive oil in a large frying pan. Add garlic and ginger and cook until soft. Add kale and cook 4 minutes stirring frequently. Stir in Shao Xing, tomatoes relish, figs jam and honey bacon. Season with salt to taste. Toss well. Cook for an additional 1-2 minutes, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, or noodles.

Pan fry rump, button mushroom, asparagus, tomatoes relish with white wine Worcester sauce

https://www.deliaonline.com/recipes/main-ingredient/meat/steak/marinated-rump-steak.htm

Recreated by Helen using two different recipe method.
Recreated by Helen

Ingredients
4 rump steaks
2 Tsp olive oil
2 bunch asparagus, ends trimmed and cut
75 ml white wine
75 ml Worcester sauce
1 clove garlic, peeled and crushed
250 g button mushroom
2 Tbsp lemon juice
2 Tbsp extra olive oil for steaks
2 Tbsp tomatoes relish homemade or can buy
Salt and pepper to taste

Put the steaks in the dish, then mix the white wine, Worcestershire sauce, garlic, salt and pepper together; then pour this over the steaks. Cover with cling wrap, then place in the fridge for a few hours or, overnight. To cook steaks drain and dry them with kitchen paper, reserving the marinade.

Preheat the frying pan. When hot add oil, button mushroom and lemon juice; fry mushroom gently just caramelise it. Remove from pan; place in a plate, cover loosely with foil; then add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only (for 4 minutes on each side and extra 2 minutes before removing them to make sure its not too rare).

Test the steaks with finger: Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, put together with mushroom to rest steaks for 5 minutes before serving. Add the reserved marinade to the pan and let it bubble and reduce by about half. Meanwhile, boil water and cook asparagus with a pinch of salt. To serve, place the steaks on plates, top steaks with the reduce marinade, place button mushrooms,asparagus and tomatoes relish on the side.

Helen’s sliced beef, fennel, mushroom, leek mini paella

sliced beef mini paella (2)

sliced beef,feenel mini paella (1)

Ingredients
60 g beef rump, sliced long strip
1 Tsp dried oregano
2 Tbsp hot paprika
1 Tsp cumin
2 Tsp coriander
salt and freshly ground pepper
8 Tbsp extra-virgin olive oil
3 inches leek, slice thinly
4 Tbs fennel, finely chopped
1 garlic cloves, crushed
1 quarter Spanish onion, diced
1/4 cup medium grain rice
1/8 Tsp saffron threads
1 to 1 1/2 cups water, warm
2 small buttons mushroom, quartered

Method

Mix the oregano, cumin, coriander and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the strip of beef; marinate for 1 hour so the flavour can sink in a bit. Heat the olive oil in the mini individual cast-iron pot over medium heat. Place the beef in the pot, and brown on all sides, turning with tongs until the oil is a vibrant yellow color. Remove the beef to a platter lined with paper towels.

Return the pot to the stove and lower the heat. Make a sofrito by sauteing the garlic, onion, fennel and leek; cook until the mixture caramelizes a bit and the flavors melt; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 7-10 minutes, until the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Add the reserved beef and mushrooms. Give the paella a couple of good stirs to tuck in some of the pieces and just let it simmer, without stirring, until the rice is al dente, about 20 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes.

Beef bourguignon spiral pasta

https://www.ilovepasta.org/resource-center/recipes/beef-bourguignon-fettuccine

Recreated beef burgundy pasta by Helen
Recreated beef burgundy pasta by Helen

Ingredients

50 g unsalted butter
800 g beef rump, minced with food processor
2 Tbsp plain flour
120 g bacon with fat rinds, cut into sticks, ¼ inch thick and 1½ inches long
2 cloves garlic, peeled and sliced
1 large Spanish onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle pinot noir or red wine such as sav/semillion
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
3 Tablespoons tomato paste
1 spring onion cut to garnish
1 Teaspoon freshly ground black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet

Method
Heat butter in a large cast-iron casserole pot over medium heat and brown the beef minced for 5-7 minutes. Sprinkle with the flour and cook for further 4 minutes, season beef with salt and pepper, then transfer with to a plate.

Cook the bacon in the same cast-iron casserole for about 3 minutes, then add garlic, onion, celery,and carrots to the pot; sauté until softened for about 7-10 minutes. Return the beef to the pot, add diced tomatoes, tomato paste,the beef stock and bring to the boil. Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper. Simmer for 1 1/2 to 2 hours over low heat, until the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking, stirring continuously, for sauce to reduce further.

Allow to cool slightly before serving with the hot cooked pasta sprinkled with cut spring onion. Note:you can use fettuccine,or mashed potatoes.

Rump steaks coated with blue vein cheese, egg plants roast and salads

Made by Helen
Made by Helen

Ingredients
4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
For gravy:
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar

Method
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, 20 minutes.

Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of steak. For medium-rare meat 130 degree and vegetables are golden, about 20 to 25 minutes. Transfer meat and vegetables to a platter and keep warm, covered loosely with foil.

Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads.

 

#helenscchinrecipes,#nomadkitchencounter,#clubfoody

Rump steak with mushroom sauce, broccoli, poached whiskey pears & baked strawberry jam figs

https://www.woolworths.com.au/wps/wcm/connect/website/woolworths/freshfoodideas/recipes/recipes-content/rump-steak-with-mushroom-sauce

https://www.woolworths.com.au/wps/wcm/connect/73ff717d-3635-490a-b844-c5b1f3a16554/318_3.jpg?MOD=AJPERES&CACHEID=73ff717d-3635-490a-b844-c5b1f3a16554

Made by Helen
Made by Helen

Ingredients

800g MSA Australian Beef Rump Steak
5 Tbsp olive oil
375g bottle Woolworths Select Mustard & Herb Marinade or Stir Fry Sauce
500g Woolworths broccoli, cut flowered
4 soft ripe pears, cut quarter
1/2 cups bourbon whiskey + 5 Tbsp water
12 figs, cut into half
strawberry jam
60g butter
250g button mushrooms, sliced
1/2 cup beef stock or water

Method:

Pre heat oven 190 deg. Place figs and jam on baking lined tray to bake until tender about 10 – 15 mins. Remove and cover with foil to keep warm. Meanwhile, put whiskey + water and pear in a saucepan on low heat, until pears are softer about 10 mins.

Trim excess fat from steaks and slice into even pieces. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 40 mins. Meanwhile, boil or microwave the broccoli until tender. Drain, season and keep warm.

Heat a non-stick frying pan with half butter and oil over medium heat. Drain marinade from steaks, wiping off as much as possible. Reserve marinade. Cook steaks for 4 mins on the first side. Turn and cook for 3 mins on second side or until cooked to your liking. Remove from pan, cover to keep warm. Wipe pan with paper towel.

Return pan to heat and add remaining butter. Cook mushrooms until golden, add reserved marinade and stock or water. Bring to the boil. Simmer for 4 mins. Spoon broccoli, figs, pears and the steak onto plates. Spoon over mushroom sauce to serve.

Sautéed sweet potatoes with roasted loin of lamb and salads

https://www.bbc.co.uk/food/recipes/sauteedsweetpotatowi_92341

Recreated by Helen
Recreated by Helen

Ingredients
For the lamb
400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbsp olive oil
2 star anise
2 sprigs fresh thyme
110 ml beef stock

For the sautéed sweet potatoes

1 medium sweet potatoes, cut to 2 cm height in size
50 g butter
2 Tbsp olive oil
½ onion, very finely chopped
2 star anise

300 g red grapes
A packet of fresh salad mix

Method
For the lamb loin, preheat the oven to 220C. Season the lamb loin all over with salt and freshly ground black pepper, to taste. Heat the butter and oil in grill frying pan over a medium heat. Add the seasoned lamb and fry for 6-8 minutes, turning regularly, until browned on all sides.

Add the star anise and thyme, then transfer the lamb loin to baking tray and put in oven and cook for 8 – 9 minutes (for medium), or until cooked to your liking. Remove from the oven and set the lamb aside on a warm plate to rest for 10 minutes. Reserve the juices in the tray.

Meanwhile, add the beef stock and the reserve juice to the sauce pan and bring to a simmer, until the volume of liquid has reduced by half and the pan juices have thickened. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming, add the onion and fry for 1-2 minutes, or until just softened. Add the star anise, cut sweet potato and fry, stirring regularly, for 4-5 minutes, or until the sweet potato are tender and golden-brown. Remove the star anise and discard (or rinse and save for another recipe).

To serve, place wash and dry salads first. Place the lamb loin on top of salads and put red grapes around it. Then the sautéed sweet potato in the centre, drizzle the reduced pan juices.

Agnolotti pasta with kale in orange sauce

Orange Sauce Recipe for Pork

Bought Agnolotti pasta. Made by Helen
Bought Agnolotti pasta. Made by Helen

Ingredients

Bought agnolotti pasta frozen, cook as per instruction on package
kale, stem removes, chopped leaves
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
olive oil
pepper
salt

Method

Cook agnolotti pasta as per package and blanch kale in the same hot water. In the meantime, peel the red onion and garlic clove then chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.

Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice. Once cook to al dente, remove agnolotti and place in a plate. Remove the kale from the hot water and add to the sauce.

Stir the sauce well and cover the pan. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add agnolotti back to the hot pan.

Cover again and leave agnolotti simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place agnolotti onto warm small bowl and spoon a one small ladle of the orange sauce on to it. Serve immediately.

Kicking-ass beef spare ribs and grill blue vein cheese figs with salads

Serve with blue vein fig grill and salad with kicking ass sauce
Serve with blue vein fig grill and salad with kicking ass sauce

Ingredients

2 racks beef spare ribs
4 bird’s-eyes chilies
6 long red chilies
2 garlic cloves
1 eschalot
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
½ lemon, juiced
A few dash of Tobacco sauce about 6-8 dashes
2 Tsp chili flakes and powder

Method

Process chilies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar,tabasco sauce and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chili flakes and powder and remaining oil and cook for 1 minute. Cool 5 minutes before marinade ribs. Now rub into ribs to coat. Cover and refrigerate for 4 hours or overnight.

Preheat a barbecue grill to high. Shake excess marinade off ribs, then add to grill and cook turning the other side, brushing continuously with kicking ass chili sauce, on each side about 40 minutes or until cooked to your liking. Serve with blue vein grill figs and salads.Use the extra kicking ass sauce for salad or just olive oil and season with salt & pepper.

To grill figs:

Ingredients
12 figs, wash and dry
bourbon to dash
blue vein cheese

Cut figs in half, pour a drop of bourbon and put some cheese on top and grill till cheese melt.

Note: This recipe is for those who can take extra hot. If you cant omit bird eyes chilli, Tabasco sauce and chilli flakes. I have made this recipe to my palette and liking.

#helenscchinrecipes
#mainmeals
#meat
#foodiesplus

Coca-cola chicken drumettes

COCA COLA CHICKEN WINGS

made by Helen
made by Helen

To Marinade:
Ingredients
22 chicken drummettes
80-100 ml apple cider vinegar
2 Tbs red wine vinegar
1 can coca cola
6 Tbs chili powder
4 Tbs ground black pepper
2 Tbs manuka honey
1 Tbs ground cinnamon
1 Tbs Worcestershire sauce
2 Tsp sweet paprika
2 Tsp cumin
a pinch of salt
spray olive oil

Method
Put the drumettes in to double plastic bag with the marinade. Move the drumettes around in the bag until they are well marinade for 4 -8 hrs, during the time; toss drumettes in bag to marinade.

Pre heat oven 200 deg. Line a baking sheet, double layer aluminum foil on tray and spray some olive oil. Then place drumettes. Bake for about an hour uncovered, until the drumettes are tender and has a nice char color. Serve with rice and sweet and sour tau foo with vegetables or as appertiser with sweet chili sauce.

(Note recipes for sweet and sour tau foo with vegetables can be found in rice/mushroom/world menu category and sweet chili sauce can be found in Coca cola BBQ ribs under meat catogery).

Coca cola BBQ ribs

Char grill dry to serve with potatoes two ways and salad with sweet chili sauce. Made by Helen.
Grill dry to serve with potatoes two ways and salad with sweet chili sauce. Made by Helen.

Ingredients
FOR Marinade the ribs

1/2 (1.5 liter) bottle of normal Coca-Cola
1 large Spanish onion, quartered
6 cloves garlic, peeled and smashed
2 dried bay leaves
1 Tbsp whole black peppercorns
2 racks baby back ribs

For basting ribs
use the marinade plus
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon
100 ml apple cider vinegar

FOR the sauce
5 Tbsp unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1/2 cup apple cider vinegar
2 Tablespoons brown sugar
1/2 Tablespoon dijon mustard
1 Tablespoon Worcestershire sauce
1/2 remaining coca cola
Kosher salt & freshly ground black pepper, to taste

Place ribs in a large glass or baking tray and pour 1/2 bottle of Coca-Cola over them with onion, garlic, dried bay leaves, black peppercorns. Reserve the marinade for basting, add sweet paprika, cumin, cinnamon and apple cider vinegar when you are ready to grill. Also reserve the remaining half coca cola for a sauce to be made later. Let the ribs marinate overnight, tightly covered with plastic wrap and refrigerated.

To make the sauce combine the butter, onion, garlic, apple cider, mustard, brown sugar, Worcestershire sauce, and the remaining coca cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

To grill; drip dry ribs from the marinade, then grill over high heat turning often, until charred on the outside, about 10 – 15 minutes, turn grill lower and basting with the uncooked marinade until the outside is crispy, turning often about 1hr. Brush the ribs with a little sauce, cover the ribs with foil and let rest on the turn off hot grill for 5 minutes before cutting into individual ribs and serve the rest of the sauce on the side.

For caramelise ribs, coat ribs with the sauce and cook for another 5- 10 minutes.

To make potatoes au gratin:
Ingredients
3 medium thinly sliced peeled baking potatoes
1 Tbs melted butter and half clove garlic to grease ramekin dish
5 Tbs sour cream
salt and cracked black pepper
1 cup thickened cream
1/8 Tsp dijon mustard
2 Tbsp grated mozarella

Prepare the dish: Preheat oven to 160°C. Lightly grease ramekin dish with butter. Rub the cut side of garlic around the base and side of the dish. Thinly slice the potatoes.

Assemble the gratin: Arrange a layer of potato slices over the base of the dish, overlapping slightly. Repeat to make 3 more layers. Combine two cream with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving. Season with salt and pepper.

To make baked poatoes:
dont cut skin and par boiled, season with salt & pepper. Then bake in the oven with the gratin.

To make the sweet chili sauce:
Ingredients
1/2 cup white vinegar
1/2 cup white sugar + extra if not sweet about 2 tsp
3 Tbsp. fish sauce
2 Tbsp. red wine vinegar
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (2 to 3 Tbsp. makes spicy-hot sauce)
500g long fresh red chillies, stems trimmed
2 small bird eyes chillies (chilli padi) omit if cant take extreme hot

Halve 250g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining and bird eyes chillies. Coarsely chop and place in the food processor. Add garlic,lemon juice, fish sauce and both the vinegar. Process until finely chopped.

Place all ingredients and caster sugar in a sauce pan. Bring to a boil. Reduce heat to medium and let boil for 10 minutes, stirring, for 5 minutes or until the sugar dissolves or until reduced by half and taste-test. (Note that the vinegar will be quite pungent as it burns off).

You should taste “sweet” first, followed by sour, then spicy and salty. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili. Pour into sterilised airtight bottles and use when ever for other dishes.

For original cocacola BBQ ribs recipe:https://laurasbestrecipes.com/2009/05/coca-cola-bbq-ribs/

For original au gratin potato recipe:https://www.junedarville.com/Au-Gratin-Potato-Recipe.html

#helenscchinrecipes
#mainmeals
#meat
#foodiesplus

Helen’s paella valenciana and marinated drummettes with Bourbon sauce

Recreated from: https://whatscookingamerica.net/PaellaValenciana.htm

Use drumettes, fennel and sweet white wine. Made by Helen
Use drummettes, fennel and sweet white wine. Made by Helen
Serving portion and the look of it.
Serving portion and the look of it.

HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.

I use large cast-iron pan. The size of the dish for 22 drumettes. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The most important is the preparation of the rice that has to comes out loose.

1st thing to do marinade drumettes with Bourbon Sauce for 4-6 hrs or over night

Drummettes Ingredients

22 drumettes
1 tbs olive oil
3 garlic cloves, crushed
2 eschalots, chopped
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs smoked paprika
400g can chopped tomatoes
2 tbs maple syrup
2 tbs tomato paste
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
1 tbs brown sugar

2nd things to do
Paella Ingredients

1/2 teaspoon saffron threads
2 tablespoons hot water
4 cups chicken stock
120 ml sweet white wine (Gossip)
2 tablespoon olive oil
400 g chorizo, cut thin slices diagonally
1 leek, halve lengthwise and thinly slices
1 sml Spanish onion, finely diced
1 red capsicum, thinly slice
3 bunches asparagus, cut diagonally
1/2 sml bulb fennel, thinly shredded (use thin shredder machine)
2 or 3 garlic cloves, crushed
200 g can chopped tomato
1/2 teaspoon Hungarian Hot paprika
400 g medium grain white rice

Method

Preheat oven 180 deg fan force. In a small bowl, crumble the saffron threads in the hot water; set aside. In a large pan over medium-heat heat, heat chicken stock; reduce heat to low and keep broth hot (not boiling).

Meat
Heat olive oil in the large heavy cast-iron pan over medium-high heat. Add the sausage slices, moving and turning to get them evenly browned; remove from pan and set aside onto paper towel.

If needed add a bit more olive oil to the pan. Add the drumettes and stir fry until brown lightly; remove from pan and place in lined baking tray.Then baked in preheated oven until well cooked about 1 hr. Rest with foil covered about 5 minutes.

Vegetables
Reduce the heat to medium. To the same pan, add the onion and garlic; sauté until the onion/garlic softens. Then add asparagus, capsicum, fennel, leek, tomato and paprika. Cook, stirring often, approximately 15 to 20 minutes or until the mixture has darkened and thickened.

NOTE: If the mixture start to stick to the bottom of the pan and burn, add some stock or water.

Rice
Add the rice and chorizo stirring until well coated. Cook, stirring constantly for approximately 2 minutes. Pour 4 cups hot stock with the saffron water into the rice mixture. Then add 120 ml wine to the the rice mixture.

NOTE: From this point on, do not stir the rice.

Simmer vigorously, moving the pan over the burners to distribute the heat and cook the rice as evenly as possible. After about 10 minutes, when the rice is at the same level as the liquid, reduce the heat to medium low. Arrange drumettes over the top of the rice.

Continue to simmer gently approximately 10 minutes, rotating the pan as necessary, until all the liquid has been absorbed. Taste a grain of rice that is just below the top layer of rice. It should be al dente with a tiny white dot in the center. If the rice is not done, but all the liquid has been absorbed, add a little additional stock or water and cook a few minutes more.

Finishing the Paella:
Remove the pan from the heat and cover loosely with a clean kitchen towel. Let rest for 5 minutes before serving.

#helenscchinrecipes
#foodiesplus

Sweet and sour tofu with vegetables

Made by Helen.
Made by Helen.

Ingredients

1 block firm tofu (14 ounces)
about 1/4 cup flour
pinch salt
5 tbsp olive oil/ vegetables oil/ sunflower oil/ peanut oil of your choice
2 tbsp soy sauce
2 tbsp fresh lime juice
60 ml Shao Xing Chinese cooking wine
5-6 tbsp white vinegar
5-8 Tbsp sweet chilies sauce (if cant take chilies, put 2 tsp)
5 tbsp sugar
225g Bok Nee (Black fungus), soaked in hot water about 4 hrs until soft and expand
2 stalks celery cut across into 1/2 cm slices
1 small tin of bamboo shoot, thinly slice long square shape
1 tbsp finely chopped fresh ginger
1 tablespoon grated garlic (3 cloves)
1/4 tsp salt

Method

Drain the water out of tofu, then cut them into 1-inch long square. In a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating. In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side. Return all the tofu to the pan if you browned it in two batches and cook for 2-3 minutes, stirring constantly.

Combine soy sauce, lime juice, Shao Xing, white vinegar, sweet chilies and sugar in a large saucepan. Bring to the boil over medium-high heat. Add bamboo shoot, garlic, ginger, salt and tau foo. Bring the tofu mixture to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 5 minutes. Serve with cooked rice.

 

 

 

 

 

 

#firmtofu,#shaoshingchinesecookingwine,#blackfungus,#bambooshoots
#sweetchillisauce,#ginger,#celery,#whitevinegar,#limejuice,
#soysauce,#garlic,#pinterest

Baked barramundi with cream

https://www.goodchefbadchef.com.au/recipe/baked-salted-cod-with-cream/

https://i2.wp.com/www.goodchefbadchef.com.au/wp-content/uploads/2014/12/EP_22_Baked_Salted_Cod_with_Cream_20.1.jpg?resize=700%2C404

Use barramundi and filo pastry instead of potatoes. Made by Helen.
Use barramundi and filo pastry instead of potatoes. Made by Helen.

Ingredients
400 g Barramundi frozen and package , cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups kale, chopped
1 cup pouring cream
4 eggs
4 to 6 pieces filo pastry, bought
butter for greasing baking dish
¼ cup spring onions, chopped
¼ cup thyme, chopped
salt
pepper

Method

Pre-heated 200C. Thaw the barramundi.

Add olive oil to hot pan.Saute onions, garlic and leek.Season with a little salt. Add kale, spring onion and thyme to the pan and season with pepper. Cook kale until tender soft about 10 mins. Then add barramundi cook for a few minutes.

Lightly beat the eggs in a bowl, add the cream and whisk together.Add the mixture from the pan into the bowl and mix together. Transfer cooked ingredients into the grease baking dish and lined with filo pastry.

Place in oven 25-35 minutes until filo is lightly brown.

Sausage and rice souffle

Made by Helen
Made by Helen

As I loves to experiment the combination of various food. I have recreated this dish. My first time making the souffle. Its a combination of Asian culinary cooking and Western style cooking. Hope you will try it.

Asian Ingredients

2 cups cooked rice (I use my left over chicken flavoured rice:long grain)

Ingredients to add to make chicken flavoured rice

1 medium size whole chicken, bought in prepacked; cleaned
Enough water to sit the chicken inside to make chicken stock
2 inches whole ginger
a handful of black peppercorn
1/2 bulb of garlic
4 stalks of spring onions, tied into knot
salt to taste
5 Tbs sesame oil
2 cooked chinese sausages, slice thinly diagonally
8 dried mushrooms, soak overnight, then sliced thinly

Western Ingredients

5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish
2 – 5 Tablespoon bread crumbs to coat ramekins or oval baking dish
3 Tablespoons flour
pinch of salt
pinch black pepper
1 and 1/2 cup milk heated (use skim milk)
a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely
3 egg yolks
4 egg whites, stiffly beaten + 1/8 tsp cream of tartar

Sides/ Servings:

2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad

++++++++++++++++++++++++++++++++++++++++

Method

Prepare rice over night:

Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil + a good knob of butter, add 1 tsp minced garlic, 1 tsp minced ginger stir fry till fragrant. Then add rice with 2 tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 tsp oyster sauce for light brown color. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].

The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb.

In medium sauce pan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.

In medium bowl, beat egg yolks until thick and lemon colored. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.

Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish.Top some egg whites on top.Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.

+++++++++++++++++++++++++++++

Note:To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with chinese sausages, and chinese mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.

Cooked the chinese sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.

Check out the original recipe https://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

#longgrainrice,#chicken,#driedmushrooms,#chinesesausages,#eggyolks
#eggwhites,#skimmilk,#basil,#thyme,#sage,#springonion,#rosemary,#parsley
#butter,#pinterest,#creamoftatar,#longgrainwildricesouffle

Traditional trifle

https://www.taste.com.au/recipes/30977/christmas+trifle

recreated by Helen
recreated by Helen

This is what it looks like inside after cut up to serve.
This is what it looks like inside after cut up to serve.

Ingredients
170 grams Packet Port Wine Jelly Crystals
600 ml Rum Custard
650 grams Jam Swiss Roll
500 gram frozen mixed fruits
1/4 cups orange Juice + 4 tbs Rum (opt for Rum; replace with orange liqueur)
1 can already whipped cream

Method

Pour the jelly crystals into a stainless steel bowl big enough to pour in 800ml boiling water and stir until crystals have dissolved. Cool, then transfer to jelly dishes to refrigerate for 4 – 6 hours, or until set. Once set, remove the jelly from the dish and cut into pieces.

Pour 300 ml of custard into trifle glass dish. Arrange the slices of Swiss roll in the dish then sprinkle with 2 tablespoon of rum and pour half orange juice. Put half the jelly and mixed fruits on top of Swiss roll. Then the remaining half the custard.Followed by the remaining Swiss roll, remaining jelly, mixed fruits and top each with cream (I put just one layer for deco, you can top more cream if you like mountain high w cut haves strawberries). Chill over night so that the juices soak into the Swiss roll to make it moist.

Salmon in pastry

Cut up salmon in pastry
Made by Helen

https://www.food.com/recipe/puff-pastry-salmon-377480

Ingredients
2 salmon fillets (boneless and with skin)
1/8 teaspoon cinnamon powder
1/2 teaspoon sea salt
package puff pastry, thawed
2 tablespoons wine Burgundy
package fresh spinach
1 egg lightly beaten

Method
1
Preheat oven to 190deg.
2
Season salmon fillet with salt, and cinnamon. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spoon burgundy over salmon and top with remaining spinach. Moisten edges of puff pastry with an egg lightly beaten, fold to center and seal the seams.
3
Bake for 30-35 minutes until the pastry is puffed and golden.

Bourbon and cranberries ham glaze and sauce

https://au.tv.yahoo.com/my-kitchen-rules/recipe/22039412/bourbon-lamb-cutlets-with-potato-salad-and-kick-ass-chilli-sauce/#page1

I use Bertocchi Ham. Thaw in fridge (place it in the coldest shelf) two days. Follow the instruction to removed the plastic wrap, string and another plastic wrap. Pat dry with clean towel. Then marinade it with Bourbon and Cranberries. Accompanied with Bourbon and Cranberries Sauce.

Bertocchi Ham. Glazed by  Helen
Bertocchi Ham. Glazed by Helen

cut up bourbon and cranberries ham

Made by Helen
Made by Helen

Marinade
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Bourbon Sauce

1 tbs olive oil
3 garlic cloves, crushed
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs sweet paprika
275 g jellied cranberry sauce
2 tbs maple syrup
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
2 tsp hungarian hot paprika
1 tsp cumin
1 tsp ground cinnamon

Bernaise sauce

Bernaise Sauce Recipe (Classic Bearnaise Recipe)

Recreated Bernaise sauce. Made by Helen
Recreated Bernaise sauce. Made by Helen

Ingredients
2 egg yolks
5 tbsp sweet white wine – Moscato Sweet Lips

3 tbsp red wine vinegar

a handful fresh thyme, leaves picked and chopped
1 sprig of spring onion,chopped
2 shallots, chopped finely
200 g cold butter, diced
olive oil
black pepper
salt

I use blender to chopped shallots, thyme, spring onion. This sauce goes well with steak, lamb, turkey, chicken as well as on your toast with bacon poached eggs and spinach.

Herbs sauce

https://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/

https://www.pigpigscorner.com/2011/03/jamie-olivers-dress-board-rib-eye-steak.html

Herb sauce made by Helen
Herb sauce made by Helen

Ingredients
1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
sea salt
freshly ground black pepper

Method
Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.

This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.

Apricot, craisins and olive oil cake

Recreated from www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche  Made by Helen
Recreated from http://www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche Made by Helen

Made by Helen
Made by Helen

Ingredients

170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling

Method
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.

Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.

Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.

Tip: Serve just as it is.
Note:
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.

• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.

Craisins and olive oil cake

Instead of apricot I use Craisins . Made by Helen
Instead of apricots and almond flakes I use Craisins and poppy seed . Made by Helen

Recreated from SBS cooking program. Dontt have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds.

Continue reading “Craisins and olive oil cake”

Blueberry pork chop

https://mealdiva.com/recipes/dinner/pork/blueberry-pork-chops-sundaysupper-choosedreams/

Omitted couscos. Use brocollini and cabbage
Omitted couscos. Use brocollini and cabbage
Made by Helen

Blueberry Pork Chops

Ingredients:

3 tbs. extra virgin olive oil, divided
½ red onion, roughly chopped
1 pint blueberries
3 tbs. sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 tsp. cinnamon
Salt and pepper to taste
4 bone-in pork chops (1/2 inch thick)
2 -3 bunches brocollini, boiled
1/2 cabbage, stir fry with a bit oil and garlic
Directions:

Brush grill grates with 1 1/2 tbs. olive oil and preheat.
On the stovetop, heat 1 tbs. olive oil in a saucepan on medium-high heat.
Add the onion and sauté for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon.
Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken.
Meanwhile, boiled the brocollini and stir fry cabbage.

Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops.
Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.
Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes.
Spoon vegetables onto plates then top with pork chop and blueberry compote.

Strawberry cheesecake baked

https://www.philly.com.au/recipe/chocolate-chunky-cookie-dough-cheesecake/

https://www.philly.com.au/blob/media/344251/Cookie-Dough-Cheesecake.jpg?width=&height=

Made by Helen
Made by Helen

WHAT YOU NEED

1½ cups Arnott’s biscuit crumbs
100g butter, melted

Cookie Dough:

60g butter, softened
¼ cup brown sugar
¼ cup caster sugar
2 tablespoons water
½ cup plain flour
220g of strawberry and blueberries

Cheesecake:

750g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
3 egg

HOW TO MAKE IT

COMBINE the biscuit crumbs and butter. Press into the base of a greased and paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
CREAM the butter and sugars with an electric mixer until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT the PHILLY until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place teaspoonsful of cookie dough onto the PHILLY mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.

Easy no-bake strawberry cheesecake

https://www.kraftrecipes.com/recipes/philadelphia-strawberry-fields-no-bake-cheesecake-110610.aspx

Made by Helen
Made by Helen

Made by Helen
Made by Helen

what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store in refrigerator.

Surf and turf – West meet East

https://tenplay.com.au/channel-ten/masterchef/recipes/surf-and-turf

Use Gyoza Dumplings instead of scallops. Serve with chilli oil for Gyoza. Made by Helen.
Use Gyoza Dumplings instead of scallops. Serve with chilli oil for Gyoza. Made by Helen.

Note: you can use frozen Gyoza Dumplings or make your own. You can freeze the remaining to use it for something else.

Gyoza (pork dumplings)
Ingredients
2 teaspoons vegetable oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Black vinegar or Chilli oil to serve

Method
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil

Chicken roulade with currants, pinenuts and tomatoes chutney – recreated from master chef

https://tenplay.com.au/channel-ten/masterchef/recipes/chicken-roulade-with-currants-pinenuts-and-pumpkin-puree

Omited beetroot and pumpkin in my recreated chicken roulade.
Omitted beetroot, chicken skin and pumpkin in my recreated chicken roulade. Use tomatoes chutney instead of pumpkin puree

Ingredients

2 chicken breasts, skinless
100 ml olive oil
400 g chicken bones
1 cup chicken stock
2 tablespoons butter
½ onion, peeled and finely chopped
½ apple, peeled and cut into 1 cm dice
2 tablespoons currants
½ teaspoon cumin
2 tablespoons pine nuts, toasted
2 medium potatoes
salad mix of your choice or packet
salt and pepper, to taste
Tomatoes chutney from bottle or make your own.

Method

Bring water to boil in slow-cooker.Preheat oven 180 deg.

For the jus, place 1 tablespoon olive oil and chicken bones in baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place on to stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, about 30-40 minutes. Strain into a small saucepan and whisk in 1 tablespoon butter. Season and set aside, keeping warm.

Heat 1 tablespoon oil in frying pan over medium heat. Add onion and cook until soft. Add apple, currants and cumin and cook until almost soft. Stir in pine nuts and set aside to cool.

Lay each chicken breast on a piece of plastic cling wrap. Gently flatten breast until 1 cm thick. Season each fillet with salt and pepper and divide pine nut mixture between fillets. Roll up chicken tightly to form a log. Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in slow cooker boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from slow-cooker and allow to rest before slicing.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add potatoes and cook until almost tender, about 20 minutes. Drain, pat dry with paper towel and place potatoes in hot oil frying pan and cook until crisp, about 3 minutes. Remove from oil and drain on paper towel.

To serve, slice rested chicken and place on plate with fresh salad at the side. Add potatoes,and jus a little bit on chicken and salad. Top with tomatoes chutney on chicken as well as on salad.

Bourbon Scotch fillets & salad with kick-ass chilli sauce

Using the marinade and sauce from Master Chef recipe made by Helen
Using the marinade and sauce from Master Chef recipe made by Helen

Ingredients
6 scotch fillets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack

Marinade – Bourbon
½ lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125ml (½ cup) bourbon whiskey
60ml (¼ cup) honey
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp Hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Kick-Ass Chilli Sauce

4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
1 eschalot
125ml (½ cup) truffle infused olive oil or just olive
125ml (½ cup) apple cider vinegar
2 tbs white sugar
½ lemon, juiced
2 tsp chili flakes and powder

Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking. My fillet is med rare to rare. Cook it extra 1 or 2 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.

Method

To make marinade, combine all ingredients in a medium bowl. Add fillets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.

To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute.

Preheat a barbecue grill pan to high. Shake excess marinade off fillets, then add to grill and cook, brushing continuously with kicking ass chilli sauce, for 3-4 minutes on each side or until cooked to your liking.

Bourbon lamb cutlets with potato salad and kick-ass chilli sauce

https://au.tv.yahoo.com/my-kitchen-rules/recipe/22039412/bourbon-lamb-cutlets-with-potato-salad-and-kick-ass-chilli-sauce/#page1

Made  it with fresh salad, tomatoes cherries and boiled potatoes - Helen
Made it with fresh salad, tomatoes cherries and boiled potatoes – Helen

Using fig grill with fresh royal gala apple on a bed of salad - Helen
Using fig grill with fresh royal gala apple on a bed of salad – Helen

Corned beef and cabbage

https://www.mccormick.com/Recipes/Main-Dishes/Corned-Beef-and-Cabbage

Picture by Mccormick
Picture by Mccormick

Use pressure cooker instead of 6 quart saucepan. Its take 30 -45 mins have more sauce in it too.
Use pressure cooker instead of 6 quart saucepan. Its take 30 -45 mins have more sauce in it too.

Added asparagus and whipped cream with a dollop of  sweet chillie sauce and dry version like Mccormick style.
Added asparagus and whipped cream with a dollop of sweet chillie sauce and dry version like Mccormick style.

Added red lentil and asparagus to make it new meal with a twist.
Added red lentil and asparagus to make it new meal with a twist.

Use red cabbage and  have with Indian chickpeas mashed dip
Use red cabbage and have with Indian chickpeas mashed dip

Pork belly, pork scratchings and spiced pumpkin

https://tenplay.com.au/channel-ten/masterchef/recipes/pork-belly-pork-scratchings-and-spiced-pumpkin

Made by Helen. Instead of pumpkin I use figs and pears with salad.
Made by Helen. Instead of pumpkin I use figs and pears with salad.

Roast figs with cinnamon and honey and pears with honey and mustard.

Made by Helen
Made by Helen

Pork in orange sauce (Secreto Iberico a la Naranja)

Use Kale instead of parsley recreated by Helen

I have recreated this recipe from +June d’Arville. Original recipe attached below.

Ingredient for 2 persons

2 pork fillets
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
olive oil
pepper
salt

Method

Pour a little splash of olive oil in large non-stick pan and place it over high heat. As soon as the oil is hot, add the pork fillets to the pan.

Quickly sear them on both sides until browned and golden. This should only take a minute or 2. Then transfer the fillets to a clean plate and let them rest for now. Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.

Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice.

Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add the fried pork fillets back to the hot pan.

Cover again and leave the pork simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place the pork fillets onto warm plates and drizzle with the orange sauce. Serve immediately.

 

June D’Arville recipe: https://www.junedarville.com/orange-sauce-recipe.html

 

#helenscchinrecipes,#nomadkitchencounter,#clubfoody,#meat

Greek pasta salad

https://www.bbcgoodfood.com/recipes/2317/greek-pasta-salad

Recreated by Helen
Recreated by Helen

Ingredients

300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes, halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese, broken into rough chunks
3 tbsp olive oil

Method

Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.

Note: use grated cheese instead of feta.Only spiral pasta use.

Pasta e brodo

I have recreated this recipe from masterchef series, link at the bottom.

Recreated pasta e boda: use ricotta and spinach agnolotti with the masterchef sauce by Helen
Recreated pasta e boda: use ricotta and spinach agnolotti with the masterchef sauce by Helen

Ingredients

200 g flour
2 egg yolks
65 ml olive oil
1 carrot, roughly chopped
½ bunch coriander, roughly chopped plus more leaves for garnish
1 lobster, tail removed and peeled, head, legs, shells reserved
180 ml white port
6 tomato
salt and pepper, to taste

Method

Place flour, yolks, 1 teaspoon oil and salt in a food processor and pulse to combine. Slowly add enough water (about ¼ cup) to make it come together. Transfer to a floured bench and knead until a smooth dough. Wrap in plastic wrap and set aside to rest.
Place 1 tablespoon olive oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add lobster head and shells and fry until orange. Add port and cook for 1 minute to cook off alcohol. Add 4 tomatoes, roughly chopped, and fry for 1 minute. Add 1.5 litres water and bring to a boil. Allow to boil until reduced, about 45 minutes. Remove from heat, strain and set aside, keeping warm.
Finely dice lobster tail meat. Place 2 tablespoons olive oil in a frypan and set over medium heat. Add chopped lobster meat, remaining 2 tomatoes, finely chopped, season and cook until lobster is cooked through. Remove from heat and set aside to cool.
Roll pasta dough through a pasta machine to the thinnest setting. Lay one sheet of dough on a floured bench. Place tablespoons of lobster filling along dough, top with another layer of dough and gently press around filling to seal. Using a 6.5 cm pastry cutter, cut out ravioli. Repeat with remaining dough and filling until 20 ravioli have been made.
Bring a large saucepan of water to a boil over high heat. Add ravioli and cook until al dente, about 3 minutes. Remove from water.
To serve place ravioli in a bowl. Add lobster broth to the bowl. Garnish with coriander leaves and season.

 

Note: Use freshly made and sold in supermarket pasta as I dont have pasta machine; prawns head and shells instead of lobster. Also use tawny port instead of white port with orange juice.

 
https://helenscchin.com/2014/11/26/pasta-e-brodo/

https://tenplay.com.au/channel-ten/masterchef/recipes/pasta-e-brodo

 

#helenscchinrecipes
#nomadkitchencounter
#pastalovers

 

Marvelous marble cake

We Tried Every Single Pringles Flavor, Here’s How They Ranked

Made by Helen
Made by Helen

Ingredients
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 eggs
3 teaspoons McCormick® Pure Vanilla Extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips

Directions
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.

Coconut and citrus christmas cake


sunbeamfoods.com.au/recipes/…/242-coconut-citrus-christmas-cake

Made by Helen
Made by Helen

Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes

What you need

150g unsalted butter
3/4 cup caster sugar
1 tsp vanilla extract
5 eggs
1 lemon, zest and juice
1 orange, zest and juice
3/4 cup Sunbeam Coconut Meal
500g Sunbeam MIxed Fruit
80g Sunbeam Pistachios

Method

Preheat oven to 150°C.

Double line a 20cm round tin with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and pistachios.
Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.