Sunday, August 31, 2014

Duck Chasseur Recipe


Duck chasseur
This was my first time trying a chasseur. Very delicious. The end result may look slightly blend or mild but don’t judge a dish by its looks. Its packed full of flavor. A very pleasant surprise. No wonder this old classic is still around.

I made three main adaptations to the original recipe. I replaced chicken with duck, button mushrooms with oyster mushrooms, and included garlic to the recipe.

Adopted from Chit Chat Chomp
This is part of the Secret Recipe Challenge

Ingredients
1 kg duck pieces
1 tablespoon oil
60 grams butter
2 shallots, finely diced
125 grams oyster mushrooms, sliced
1 tablespoon flour
125 ml white wine
2 tablespoons brandy
2 teaspoons tomato paste
250ml chicken stock
2 teaspoons tarragon, chopped
1 teaspoon parsley, chopped (optional)
2 cloves garlic, crushed

Method
1.      Heat oil and half of the butter in a frying pan or casserole over medium-high heat. Cook duck in batches until golden brown all over, about 8 to 10 minutes. Transfer to a plate.
2.      Add remaining butter to the pan. Add shallot, mushrooms and garlic.
3.      Cook until onion has softened, stirring frequently, about 4 to 5 minutes
4.      Add flour and cook for 1 minute, stirring constantly
5.      Add all the rest of the ingredients, except parsley and duck. Bring the mixture to a boil and reduce heat to low.
6.      Add duck and simmer for 1 hour or until duck is tender. Add parsley before serving


Duck chasseur


Sunday, June 1, 2014

Hungarian Chicken Paprikash Recipe


Chicken paprikash

Chicken paprikash (paprik√°s csirke or paprik√°scsirke) is a Hungarian dish. It is a delicious dish, simple to prepare and made using just a few ingredients. Even the name sounds very appealing. Unfortunately the picture looks a bit like slop on a plate, but it is very delicious slop.

It is amazing how one can get so much flavour from using just a few simple ingredients. No wonder such classic dishes remain a favourite.

This is part of the Secret Recipe Challenge
Adopted from Ya Salam Cooking

Ingredients
1kg chicken pieces, preferably thighs and legs
1 kg onions (about 2-3 large onions) sliced
1 cup chicken broth
½ cup sour cream
2-3 tablespoons unsalted butter
2 tablespoons sweet Hungarian paprika
1 teaspoon hot paprika (or more or less, depending on preference)
Black pepper
Salt

Method
1.      Heat a large pan over medium-high heat and melt the butter. Brown the chicken on all sides. Remove the chicken from the pan  and set aside.
2.      To the pan add sliced onions and cook, stirring occasionally, until lightly browned, about 7 minutes.
3.      Add chicken and the rest of the ingredients to the pan, cover and cook on low heat until chicken is cooked, about 40-50 minutes.
4.      Remove the chicken from the pan.
5.      Allow the pan to cool for a few minutes and slowly stir in the sour cream. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and salt and salt to taste.


Tuesday, May 27, 2014

Souvas with Mushroom Sauce Recipe


Suovas with Mushroom Sauce

Suovas is the Sami word for "smoked". And Sami’s are people who live in the Artic region, in northern Norway, Sweden, Finland and Russia.

Souvas also refers to salted smoked reindeer meat. It is one of the most delicious meats I have eaten. The flavor is intense, gamey and smoky. Reindeer meat is quite lean but extremely tender when thinly sliced and cooked quickly.

Here is what the meat looks like (photo source:  Svantes)



Since the meat is gamey, mushrooms complement it very well. Generally Suovas is served with mashed potatoes but I opted for rice, because I was a bit lazy to make mashed potatoes. As you can imagine, Suovas and rice is not common in the Arctic.

Adopted from: Svantes

Ingredients
400 gram Suovas, thinly sliced
1 onion, chopped
120 gram mushrooms
1 tablespoon light soja
2 tablespoons cream
2 cloves garlic, minced
3-5 crushed juniper berries
Crushed black pepper
1 teaspoon dried thyme
1 tablespoon butter
Salt

Method
1.      Heat butter in a pan over medium high heat
2.      Add onions, mushrooms and garlic and cook until onions start to brown. Set aside
3.      Add Suovas to the pan and cook until just done. This will take a few minutes only. Add more butter if necessary.
4.      Add onions, mushrooms and the rest of the ingredients to the pan and warm through. Add salt to taste


Suovas with Mushroom Sauce

Friday, May 16, 2014

Semolina Gnocchi (Gnocchi Alla Romana) Recipe


Semolina Gnocchi

Until recently I didn’t realize gnocchi’s can also be made from semolina. According to Wikipedia, “in Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs).”

The semolina gnocchi was baked, giving it a slight crunch. I made extra dough and froze it. It froze well, didn’t affect quality.

Adopted from Emeril Lagasse

Ingredients
1½ to 2 cups (00-grade) semolina flour
1 litre milk
5 tablespoons unsalted butter, cut into pieces
3 large eggs
¾ teaspoon salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
½ cup grated Parmesan


Method
1.      Grease a 9-inch square baking pan with butter.
2.      Grease a small baking sheet with butter
3.      Combine the milk, salt, pepper, and nutmeg in a pot. Bring to a boil. Add ¼ cup of the semolina, and whisk constantly until the mixture begins to thicken. Lower the heat to medium-low.
4.      Add the remaining semolina flour, ¼ cup at a time and cook, stirring constantly, until the mixture is very stiff, about 12 minutes.
5.      Remove from the heat and let it rest for 5 minutes.
6.      Beat the eggs in a large bowl. Add ½ cup of the semolina mixture to the eggs and whisk well to incorporate. Add the egg mixture to the remaining semolina mixture and mix well.
7.      Add ¼ cup of the cheese and mix well.
8.      Turn out the mixture onto the prepared baking sheet and spread evenly. Refrigerate until completely cooled, 20 to 25 minutes.
9.      Heat oven to 220°C/425°F
10.  Cut the batter into 24 equal pieces, about 1½ -inches square, dipping the knife in hot water as needed to cut cleanly.
11.  Place the pieces on the prepared 9-inch pan. Dot the top with the remaining butter and sprinkle with the remaining cheese.
12.  Bake until the top begins to brown and the gnocchi are puffed, about 25 minutes.


Sunday, May 4, 2014

Spicy Coca Cola Pulled Pork Recipe


Spicy Coca Cola Pulled Pork
If you have flat coke and don’t want to throw it away, this recipe is a good way to use it up, assuming that you are not a vegetarian. 

I looked at a number of coca cola pulled pork recipes. The amount of coke varied, ranging from 1 cup for 6 pounds of pork to as high as 1.2 litre of coke for 4-5 pounds of pork.  I decided to use ¾ cup for a pound of pork, which is little more than a litre for 5 pounds of pork. My thinking was that if I am making coca cola pulled pork I might as well use a lot of coke, to make sure the coke flavor is there. Plus I had lot of coke to use up.

The pulled pork turned out great. It was sweet, but I couldn’t taste the distinct coke flavor. I rarely drink coke so perhaps my taste buds could not detect it.

While the pulled pork was really nice, I would not make this recipe again unless I had some flat coke to use up. Coke added sweetness, however I could get almost the same result by adding sugar, hence avoid all the preservatives and other stuff that goes in coke. I prefer my other two pulled pork recipes:

Ingredients
1 pound pork chops or pork shoulder
1 large onion, thinly sliced
2 cloves garlic, minced
Pinch salt and pepper
¾ cup Coca Cola
1/3 cup chili sauce (or BBQ sauce)
½ teaspoon minced chipotle chili in adobo
Tablespoon oil

Method
1.      Heat oven to 160°C/325°F
2.      Heat oil in a large skillet over medium high heat.
3.      Add onions and cook, stirring occasionally, until they begin to soften, about 5 minutes
4.      Add the garlic, salt and pepper and cook for another minute.
5.      Remove from the heat and stir in the chipotle chilies.
6.      Place pork on a foil-lined rimmed baking sheet, add sauce and coke and cover with aluminum foil
7.      Bake until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3½-4 hours.
8.      Alternatively, instead of baking, you can cook the pork in a slow cooker on high for 4 hours or on low for 8 hours
9.      Once the pork is done, transfer it to a cutting board and shred using two forks. Add the sauce and mix.

Wednesday, April 30, 2014

Coca Cola Brownies Recipe


Coca Cola Brownie

This is an interesting, unusual and simple recipe. Coca Cola is the only liquid used in the recipe, no eggs and butter is used.

The flavor and texture is nice. I’ve read comments left by others who tried this recipe and it gets mixed reviews. So it seems the recipe might be temperamental, depending on the type of Coca Cola used. I used Coke Zero.  It is also important to not over mix the dough otherwise it will become doughy.

Source: Serious Eats

Coca Cola Brownie


Ingredients
1¼ cups flour
1 2/3 cups sugar
2/3 cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1 can (12 ounces) Coca Cola

Method
1.      Heat oven to 180°C/360°F. Line with baking paper or grease a 9- by 13-inch baking sheet baking dish.
2.      Mix the flour, sugar, cocoa, salt, and baking powder.
3.      Add cola, a little at a time, and mix until incorporated. Do not over mix
4.      Bake until tooth pick comes out clean, about 30 minutes.

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