Hot Drumettes

A practice run done in preparation for new year's eve. I began by assembling the Blue Cheese Dressing.

Hot Drumettes
 
Blue Cheese Dressing:

3 tbsp crumbled blue cheese
1/4 cup mayonnaise
1 tbsp white wine vinegar
1 tsp granulated sugar
2 tsp heavy cream
1 tsp finely chopped chives

• Mix all the above and chill for 2 hours or more
• Preheat the charcoal grill to 350 F.

2 tsp unsalted butter      
3 tbsp water

• Coat a disposable aluminium pan with butter.
• Pour in the water.

8 drumettes

Seasoning Blend:

2 tsp mild chile powder (I used Ancho)
1 tsp sweet paprika            
1 tsp firmly packed dark brown sugar    
1/4 tsp dry mustard        
1/4 tsp cayenne pepper            
1/8 tsp garlic salt                
1/8 tsp coarsely ground fresh black pepper  
1/8 tsp kosher salt            
scant 1/8 tsp Old Bay Seasoning         

• Separate the drumette from the wingette and discard the wing tips.
  
• Toss with the Seasoning Blend.
  
• Arrange in a single layer in the pan.
• Cover the pan with foil and seal the edges.
• Cook for 45 mins.
  

Hot Sauce Blend:

3 tbsp Frank’s Red Hot Sauce or other hot sauce    
2 tsp unsalted butter, cubed       
2 tsp thinly sliced scallions, white and green portions
2 tsp finely chopped chives            

• Add hickory chips to smoke.
• Bring the hot sauce to a simmer and incorporate the butter.
• Toss in the scallions and chives before removing from the heat.
  

Basting liquid:

3 tbsp cooking liquid from panful of drumettes
1/2 garlic clove, crushed
1/4 tsp minced jalapeño chile

2 tsp canola oil
3 thyme sprigs tied to the end of a wooden spoon
Kosher salt and coarsely ground fresh black pepper

• Lightly pat dry the drumettes and coat with canola oil.
• Grill 10 mins on the first side.
• Using the thyme brush, baste the drumettes with the reserved liquid.
• Flip and grill the other side, basting until done.
  
• Remove and toss into the hot sauce.
• Season to taste with salt and pepper.
• Serve with Blue Cheese Dressing.

 

(Recipe from here) 

Ngalakh with Tamarind Juice

I traded in the baobab fruit juice for tamarind juice (the alternative as advised by wikia).



Ngalakh with Tamarind Juice

1/4 cup karaw (millet couscous) or durum wheat couscous
3/4 tsp butter

• Steam the couscous until done.
• Stir in the butter. Cool and keep chilled.

A:
1/8 cup tamarind juice
1/8 cup smooth unsweetened peanut butter

B:
6 x 0.8g sachets of stevia or 1/4 cup sugar
Dash of vanilla
1/8 tsp orange-flower water
A pinch of nutmeg or cinnamon

1/8 cup raisins

• Mix A then add B and mix well. Refrigerate until ready to serve.
  
• Combine the mixture with the couscous and raisins.
• Dust with stevia powder and serve.
  

Note:
The original recipe calls for 1/2 cup bouye (baobab fruit)  soaked in water for a few hours.
Strain the liquid to obtain the baobab fruit juice.



(Recipe from here)

Wasabi 'Kamchatka' Crab

This fusion dish was easy to put together and delicious...



Wasabi 'Kamchatka' Crab 

Ponzu Sauce

1/4 cup soy sauce
2 tbsp mirin
2 tbsp sake
A handful of bonito flakes
1/2 sheet of kombu
Juice of 1/2 lemon
Juice of 1/2 orange

• Toss the squeezed lemon and orange halves into the mixture.
  
• Cover and chill for at least a week (see Note)
  

2 frozen king crab legs, thawed

• Using a pair of scissor, remove the top half of the shell.
  
• Make diagonal slits along the surface of the meat with a knife.
• Lay on a foil lined baking tray.

Wasabi Mayo Sauce

3 tbsp mayonnaise
3 tbsp plain yogurt
1 tbsp tobiko
1 tsp of wasabi

• Combine the ingredients above and spoon over the crab meat.
• Bake at 180 C for 7-8 mins or until golden brown.
  

Cucumber Salad

1/2 kyuuri (japanese cucumber), de-seeded and julienned
Some coriander leaves

• Toss the above with some ponzu sauce and plate.
• Place the crab legs on top and serve.

Note: In the video, the sauce is brought to a boil and immediately removed from the heat.

(Recipe from here)

Yuvarlakia Soupa Avgolemono

The flavours... the scent of lemon and herbs... they're all Greek to me.

Yuvarlakia Soupa Avgolemono (Meat-Rice “Barrel” Soup)

A:
110g mince beef
1/4 onion, grated
1/2 clove of garlic, crushed
1.5 tbsp raw long-grain rice
2 1/4 tsp chopped fresh parsley
1/2 tbsp chopped dill and mint
1/4 tsp dried oregano
Salt and fresh ground pepper to taste
1 tbsp beaten egg from 1 medium egg

B:
1/4 onion, chopped
1/4 celery stalk, chopped
1/8 carrot, chopped

1 1/8 cup stock
Grated zest of 1/4 lemon

• Shape ingredients A into walnut-sized barrels.
• Saute ingredients B.
• Add the stock and zest and bring to a boil.
• Stir in the meat and cook for 10 mins.
• Thermal cook for 2 hours.
•  Re-heat and season with salt and pepper.
  

B: (whisk together)
Leftover egg from above
1/4 tsp flour
Juice of 1/4 lemon

1/4 cup hot broth

• Whisk the hot broth into mixture B.
• Pour the mixture into the broth and heat (do not boil).
• Garnish with parsley and serve.

(Recipe from here)

Base be Pasih

Use 1/8 cup of this paste for yesterday's Sate Lilit Ikan.

Base be Pasih (Seafood Spice Paste)

A:
45g red chilies, seeded and sliced
22.5g shallots
20g tomato, seeded
17.5g turmeric
12.5g candlenuts
10g ginger
5g garlic
1/2 tsp dried shrimp paste (terasi), roasted
1/2 tsp coriander seeds, crushed

15ml oil

B:
3/4 tsp tamarind pulp + 25ml water, soaked and strained for juice
1/4 stalk lemon grass, bruised
1/3 salam leaf
1/4 tsp salt

• Grind ingredients A into a paste.
• Saute in oil along with ingredients B until fragrant and thick.
• Cool before using.
  

(Recipe from here)

McCormick Flavor Forecast for 2010

I'm itching to crockpot a chicken right now with no. 4 (Bay leaves and Preserved Lemon).

McCormick(R) Flavor Forecast(TM) 2010 Top 10 Flavor Pairings:

1. Roasted Ginger & Rhubarb 
Exciting layers of spicy and sour, with warming notes and a powerful tang

2. Thai Basil & Watermelon 
A colorful study in contrasts offers a sweet, refreshing balance

3. Caraway & Bitter Greens 
An unmistakable spice tames the bitter bite of bold greens

4. Bay Leaves & Preserved Lemon 
Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright

5. Almond & Ale 
The bittersweet character of both ingredients makes a congenial, cozy and hearty match

6. Turmeric & Vine-Ripened Tomatoes 
Earthy and naturally sweet, this colorful, healthful blend is always in season

7. Pumpkin Pie Spice & Coconut Milk 
This lush, warm pairing reconnects with its tropical roots

8. Roasted Cumin & Chickpeas 
This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies

9. Creole Mustard & Shellfish 
A vibrant pair that brings Gulf Coast gusto to any part of the country

10. Chives & Fish Sauce 
Savory fusion of French and Asian cuisines

 
(Read more of the article here)

Sate Lilit Ikan

 Also do-able with minced prawns (replace half the fish with prawn meat).

Sate Lilit Ikan (Minced Fish Sate)

3 Lemon grass stalks

150g snapper fillet, skinned, boned and finely minced
30g grated coconut
1/8 cup Seafood spice paste (recipe to follow)
1 bird's eye chilli, minced
1 large kaffir lime leaf, finely chopped
Salt and ground black pepper to taste
3/4 tsp palm sugar

• Mix to form a sticky paste.
• Mould 1 heaped Tbsp of mixture around the bulbous end of the lemon grass stalk.
• Repeat.
• Grill until golden brown.

(Recipe from here)

Pristiños con miel

A spiced honey-ed ending to the christmas feast.

Pristiños con Miel (Fried Dough in Honey)

For the Dough:

A:
1/2 tbsp butter, melted
3/4 tsp oil
1/2 egg yolk

1/2 cup flour

B:
1/8 cup milk
3/8 tsp baking powder
Pinch of salt

• Stir ingredients A into the flour and mix until crumbly.
• Gently heat ingredients B (do not boil) and add to the flour mixture.
• Form into a dough and set aside for 15 mins.
• Flatten and slice into strips 17 cm long x 6 cm wide.
• Make diagonal slits all along the length of the strip.
  
• Form a ring, sealing the ends together.
• Deep fry until golden brown.
  

For the Sauce:

C:
1/2 cup water
1 clove
3/4 cinnamon stick.
Rind of 1/4 lemon, grated

3 tbsp honey
1/4 tsp vanilla extract

• Boil C for 5 mins then allow to steep for 1 hour.
• Remove the spices and bring the liquid back to a boil.
• Add the honey and reduce by half.
• Stir in the vanilla and allow to cool.
• Spoon over the Pristiños.

(Recipe from here)

Roasted Chestnut Soup with Meatballs

To save time, I left out the potato and reduced the stock for a thicker consistency. I also upped the protein content in proportion to the soup.

Roasted Chestnut Soup with Meatballs

1/8 cup chopped onions               
1 tbsp chopped celery   
3/8 tsp chopped garlic
70g roasted and peeled chestnuts
180ml chicken stock           
1/4 tsp powdered bay leaf         
1/8 sprig of thyme    
Pinch of chopped fresh basil                    
Pinch of chopped fresh rosemary
1 tsp lemon juice

• Sweat the onions and celery until tender.
• Stir in the garlic and fry until fragrant.
  
• bRemove and blend together with the remaining ingredients above.
• Heat the mixture and add in the meatballs.

For the Meatballs:
               
A:
55g ground pork               
3/4 tsp chopped garlic           
1/2 tbsp chopped green onion     
1/2 tbsp chopped parsley   

B:
1/2 tsp worcestershire sauce
1/2 egg yolk
1 tbsp heavy cream           
1/8 tsp crushed red pepper           
1/8 tsp quatre d'epices
Salt and freshly ground black pepper to taste

C:
1/8 cup heavy cream
Salt and freshly ground black pepper to taste

• Process ingredients A until smooth.
• Add ingredients B and pulse again to combine.
• Shape 4 meatballs and add to the chestnut soup above.
• Boil until the meat is cooked.
• Lastly, stir in ingredients C.
  

(Recipe from here)

Breakfast S.E.T.

This morning's special for one hungry canine.

Breakfast S.E.T. (Shrimp, Egg and Toast)

1 tsp butter
1/4 tsp crushed garlic
1 large shrimp, diced
1 large egg, beaten
2 thick slices of sourdough bread, toasted and cubed
1 tsp grated Parmesan cheese
1 tsp plain yogurt

• Melt the butter and saute the garlic until fragrant.
• Add the shrimp and fry a while.
• Stir in the egg and scramble.
• Turn off the heat, add in the bread cubes and mix well.
• Cool before topping with Parmesan and yogurt.

(Recipe from here)

Kharuf Mahshi

My improvised version of Kharuf Mahshi involves using a lamb loin.

Kharuf Mahshi (Stuffed Lamb)

250g boneless lamb loin roast

• Pound loin to about 1/4-inch thickness.

A:
1/2 tbsp chopped onion
3/8 tsp chopped cilantro or parsley
1/8 heap tsp salt
Pinch of ground candied ginger
Dash of  coarsely ground pepper

B:
1/4 cup cooked rice           
1/8 cup chopped pistachios, almonds and pine nuts
1.5 tbsp chopped onion
2 1/4 tsp sultanas

1 tbsp ghee, melted

• Rub the lamb loin with ingredients A.
• For the filling, mix the remainder of ingredients A with ingredients B.
  
• Spread the filling over the loin.
• Roll and tie with string at 2-inch intervals. 
• Brush with melted ghee and place on a rack in a roasting pan.
• Roast at 165 C until temperature reaches 70 C for medium.
• Baste continuously with drippings.
• Remove, cover and let roast stand for 10 minutes before carving. 

(Recipe from here)

Jug-Jug

 A dose of Barbados.. I substituted millet flour in lieu of guinea corn flour.

Jug-Jug

3 tbsp diced onions

A:
1/2 tbsp minced hot pepper
1/8 tsp dried thyme
1/8 tsp dried parsley
1/8 tsp dried chives

B:
1/4 cup dried pigeon peas, soaked overnight   
30g salt beef, soaked in boiling water overnight, cut into chunks

1 cup of water

• Saute onion until translucent.
• Add ingredients A and fry for 1 minute.
• Stir in ingredients B and and saute a while.
• Add the water and cook for 20 mins.
• Thermal cook for 4 hours.
• Strain and reserve the liquid.

30g minced beef
Salt and pepper to to taste.               
30g cooked ham, cut into chunks

• Saute the minced beef and season to taste.
• Blend the beef with the drained peas and the cooked ham

1/2 okra, sliced               
1 1/8 tsp millet flour
3/4 tsp butter            

• Add the okra to the reserved liquid and cook covered for 4 mins.
• Remove the okra and add in the millet flour.
• Stir constantly for about  5 mins over low heat.
• Add the blended meat mixture and cook for another 8 mins.
• Stir in the butter and scoop into a bowl.
• Smooth-en the top and garnish with 3/4 tsp of butter.
  

(Recipe from here)

Kamatis at Itlog na Maalat

It didn't take me long to find out what to do with the remaining salted egg half. It'll be joining its Thai cousin (Yum Kai Kem) tomorrow.

Kamatis at Itlog na Maalat (Tomato and Salted Egg Salad)

1 large heirloom tomato, cored and chopped
1/8 tsp salt

A:
1/2 tbsp rice vinegar
1/4 x 0.8g sachet of stevia or 1/2 tsp sugar

B:
1/2 salted duck egg, hard boiled, peeled and cut into wedges
1 small shallot, minced

C:
1/2 tbsp chopped garlic chives
1/2 tsp chopped cilantro

• Sprinkle the salt over the tomato.
• Heat A to combine.
• Toss the tomato with ingredients A and B.
• Garnish with ingredients C.

(Recipe from here)

The Stuffing: Christmas Poussin stuffed with Hay

I roasted a batch of chestnuts alongside the poussin for about 30 mins and ended up with a chestnut-ty, hay-ey smell emanating from the oven.

Christmas Poussin stuffed with Hay

The Stuffing

A:
1/4 chicken heart, finely chopped
1/4 chicken liver, finely chopped
3/4 chicken liver, cubed
25g button mushrooms, chopped

1 1/8 tsp brandy

B:
20g shallot compote
15g sausage meat, broken up

C:
12.5g prunes, chopped
12.5g sourdough bread, torn into small pieces
15g roasted chestnuts, chopped

• Saute ingredients A for 5 mins.
• Add the brandy and reduce for 1 min.
• Stir in the jus and ingredients B.
• Cook for 5 mins before mixing ingredients C.
• Heat for 5 mins and season to taste.  

Note: For humanitarian reasons, I've omitted the foie gras from the stuffing.


(Recipe from here)

The Roasting: Christmas Poussin stuffed with Hay

This recipe left me wondering what other pet store items can be used in the kitchen (Off limits though are guinea pigs, turtles, budgerigars. etc...)

Christmas Pouisson stuffed with Hay

1 poussin 
1 handful of fresh hay
Canola oil

• Tightly pack the cavity with hay.
• Tuck the wings and coat with canola oil.
  
• Preheat the oven to 250 C then roast at 190 C for 35-40 mins.
  
• Siphon the fat from the pan leaving meat juices behind.
• Stir in 1.5 tbsp water and deglaze.
• Simmer for a few minutes then strain the jus and set aside

Tomorrow: The Stuffing

(Recipe from here)

The Brining: Christmas Poussin stuffed with Hay

Out of habit, I brined the poussin prior to roasting it.

Christmas Poussin stuffed with Hay

The brine:

470ml vegetable stock
1/8 cup kosher salt
1 tbsp sugar
3/8 tsp black peppercorns
1/8 heap tsp allspice berries
1/8 heap tsp chopped candied ginger

470ml heavily iced water

• Bring A to a boil.
• Cool to room temperature and refrigerate.
• Mix with the iced water and fully immerse the poussin breast side down.
• Chill for 12 hours (turning the bird once).
• Rinse the bird and discard the brine.

Tomorrow: The Roasting

(Recipe from here)

Hembesha

In a festive mood, I replaced the raisins with dried cranberries. 

Hembesha (Eritrean Bread)

 
A:
1/2 cup bread flour
1/2 tbsp milk powder
1 tsp sugar
1/8 tsp cumin seeds
1/8 tsp salt


B:
1/8 cup sourdough starter
1 tbsp milk
1 tbsp beaten egg
2 1/4 tsp butter

12.5g dried cranberries, soaked

• Mix A then add in B.
• Autolyse for 20 minutes then knead the dough until smooth and elastic.
• Cover and let it rise until double (about 6 hours). 
• Knead in the cranberries and roll the dough into a round flat shape.
• Place in a lightly greased frying pan and allow to rise covered.
  
• Slash a cross-hatch pattern on the dough.
  
• Cover and bake the bread on medium-low heat for 8-10 mins.
• Flip and bake for another 5 mins.
• Remove and brush melted butter over the surface.
  

(Recipe from here)

Fisk med ärtor och örter

 Thankfully, the pea crust did not dry out too much in the oven.

Fisk med ärtor och örter (Fish with Peas and Herbs)

150g white fish fillet
100ml frozen peas, thawed

A:
3/4 tsp chopped dill
3/4 tsp chopped parsley
3/4 tsp chopped tarragon
1/2 tbsp sour cream
1/2 tbsp breadcrumbs
Salt and pepper to taste

• Roughly process peas and mix with ingredients A.
• Spread mixture onto fish and bake at 150 C until internal temperature reaches 52 C.
• Serve with Rotmos and Senapskräm.
  

Rotmos (Mashed Roots)

B:
100 g potato
1/2 carrot
1/8 swede

C:
25ml milk
25ml vegetable stock

Salt and pepper to taste

• Cook ingredients B until tender in lightly salted water.
• Blend into a puree with ingredients C.
• Season to taste.

Senapskräm (Mustard Cream)

50ml sour cream
1/2 tbsp coarse mustard

• Mix well.

(Recipe from here)

Pork Shin Soup with Star Fruit and Yu Zhu

This soup purportedly relieves sore throat (I had overdosed myself on Mullu Thenkuzhal aka Fried Chickpea & Rice Flour Snack the night before).

Pork Shin Soup with Star Fruit and Yuk Chuk 

500ml water
75g pork shin
3/4 star fruit, sliced crosswise
17.5g or 1/2 slice dried conch
5g Solomon's Seal Rhizome (yuk chuk)
3/4 tsp sweet almonds (Lum Hung)
1/16 of dried tangerine peel

• Cook for 15 mins then thermal cook for 3 hours.
• Season with salt to taste. 

Braised Lamb Shank in Mole Verde Sauce with Black Bean Puree

This is my second recipe of choice from the do-try Dubai list.


Braised Lamb Shank in Mole Verde Sauce with Black Bean Puree

1 lamb shank
2 tsp corn oil
1/4 tsp salt
1/8 tsp ground black pepper

• Season the lamb and set aside for 30 mins.

Mole Verde Sauce

A:
37.5g tomatillos
12.5g white onion
1.25g choppped garlic
Pinch of serrano pepper

B:
12.5g pumpkin seeds
12.5g almonds
12.5g peanuts

C:
1/4 cup chicken stock
1/4 tsp honey
Pinch of chopped coriander
Salt and pepper to taste

• Fry ingredients A.
• Add ingredients B and fry till golden brown.
• Stir in ingredients C and simmer until pumpkin is tender.
• Blend all ingredients adding water if necessary.
• Place the sauce in a pot with the lamb shank and cook for 20 mins.
• Thermal cook for 4 hours.
  

Black Bean Puree

1/8 cup black beans, soaked overnight
1 tbsp chopped yellow onion
1/4 tsp minced jalapeno
1/8 tsp minced garlic
1/2 tbsp chopped cilantro leaves or 1.5 epazote leaves
1/4 cup chicken stock

• Saute onion 1 min.
• Add remaining ingredients and simmer till beans are tender.
• Puree until smooth (remove epazote leaves).
• Season with :-

1/8 tsp ground cumin
Salt and freshly ground black pepper


D:
20g baby carrots
15g baby zucchini
10g baby squash
Salt and black pepper to taste


To serve:

37.5g black bean puree 
25ml mole verde sauce
Pinch of sesame seeds

• Saute ingredients D until tender. Season to taste.
• Place the black bean puree in a bowl followed by the lamb shank.
• Pour over the mole verde sauce and garnish with sauteed vegetables.
• Sprinkle the sesame seeds.

(Recipe from here)


Ole Mole!: Great Recipes in the Classic Mexican Tradition

Chocolate Fondant,

I chose this recipe from the list of "50 top recipes to try in your own kitchen"   The first thing I did was to make the sorbet.


Chocolate Fondant, Vanilla and Mascarpone Sorbet with Fresh Raspberries

Vanilla and Mascarpone Sorbet

A:
2.5 tsp water
2.5 tsp corn syrup
1 tsp sugar
1 tsp lemon juice

1/4 tsp vanilla extract
95g mascarpone

• Heat ingredients A until sugar dissolves. Boil for 1 min.
  
• Stir in the vanilla extract and allow the mixture to cool.
• Blend with mascarpone cheese until smooth.
• Chill for 2 hours before churning (I whisked the mixture every 30 mins for 2 hours)
• Freeze until firm.
  

Chocolate Fondant

37.5g chocolate
37.5g butter
2 tbsp beaten egg
2 tsp beaten egg yolk
15g icing sugar
4g flour

• Melt the chocolate then stir in the butter.
• Whisk the egg, egg yolk and sugar.
• Whisk in the chocolate mixture and fold in the flour.
• Pour into a greased and floured ramekin.
• Bake at 180 C for 8-9 mins.
• Serve with Vanilla and Mascarpone Sorbet and
  

30g raspberries, halved
1/8 cup water
1 tsp sugar

• Simmer until syrupy.
  
• Leave to cool.

(Recipe from here)

Rougaille de Poisson Sale

Due to the excessive salt level in my current cache of salted fish, I started soaking it the night before. After changing the water in the morning, I chilled it and retrieved it later in the evening for dinner..

Rougaille de Poisson Sale

110g salted fish, soaked and rinsed

• Flake the fish and fry in oil until golden brown.
• Drain and set aside.
  

1/4 onion, sliced   
1 clove of garlic, crushed       
1/4 tsp finely diced ginger   

A:
75g tomato, chopped
3/4 tsp fresh thyme, chopped
1 small bay leaf
 3/4 tsp fresh parsley, chopped

• Fry the onion until tender.
• Add in the garlic and ginger and fry till fragrant.
• Toss in ingredients A and simmer until the tomato breaks down.
  
• Stir in the fish and cook covered for 5 mins.
  
• Add in the parsley and season to taste.

(Recipe from here)

Marvelous Mutt Meatballs

Another mutt approved addition to the mutt menu.

Marvelous Mutt Meatballs


225g ground beef
1/3 cup grated cheddar cheese
1/2 carrot, finely chopped
1/2 cup oats
1 egg, whisked
1.5 tbsp tomato paste (low sodium)

• Mix all to combine.
• Scoop balls using an ice cream scoop.
• Using a muffin tray, place a meatball in each cup.
• Bake at 175 C for 20 mins.

(Recipe from here)

Ayam Isi Dibulu

My interpretation of this dish involves wrapping the meat in bamboo leaves. I've also come across another version using banana leaves as an alternative.


Ayam Isi Dibulu (Chicken cooked in Bamboo Segments)

1 chicken leg, cut into chunks
Juice from 1/4 lime
1/4 tsp salt

• Rub the meat with lime juice and salt
• Set aside for 30 mins.

A (grind into a paste):
2.5 red chillies
2.5 shallots
1/2 clove of garlic
1/4 stalk of lemongrass
Thin slice of ginger

B:
1 small green tomato, sliced

1 stalk spring onion
1 stalk lemon basil, leaves finely shredded
1 Thai basil leaf, finely shredded
1 kaffir lime leaf, finely shredded
1/4 pandan leaf, finely shredded

C:
2 bird's eye chili
1 hard boiled egg, halved

2 dried bamboo leaves, soaked overnight

• Saute ingredients A until fragrant.
• Add in the chicken then stir in ingredients B.
• Portion the mixture among 2 bamboo leaves.
• Wrap and secure with toothpicks.
• Grill at 180 C for 30 mins.
• Unwrap and serve with ingredients C.

(Recipe adapted from here)

Chorba Frik

I added some canned chickpeas to the soup and then made some bouraks to go along with it.

Chorba Frik  (Algerian crushed wheat soup with lamb) 

2.5 tbsp olive oil
75g boneless lamb, sliced
1/4 large onion, finely chopped

A:
1.5 tbsp finely chopped fresh coriander
1/4 tsp paprika
1/4 tsp dried mint
1/4 tsp white pepper
1/4 tsp salt
1/8 tsp ground cinnamon

B:
37.5g crushed wheat/frik - bulgur wheat, soaked and drained
1.5 cups water
1/4 tsp concentrated tomato puree

100ml canned chickpeas
1/2 lemon, quartered
 

• Fry the onions and lamb until golden brown.
• Stir in half of of the coriander along with ingredients A.
• Add in ingredients B.
• Cover and cook for 10 mins then thermal cook for 1 hour.
• Add the chickpeas and heat through.
  
• Toss in the remaining coriander and season to taste.
• Serve with lemon.

(Recipe from here)

Day 2: Halifax Donair

A sweet creamy sauce.


Donair Sauce

85ml evaporated milk
4.5 x 0.8g sachet stevia or 3 tbsp white sugar
1/2 tsp garlic powder
1 tsp white vinegar

• Mix together the evaporated milk, stevia and garlic powder.
• Whisk in the white vinegar until thickened.

To Assemble:

1 pita bread
Lettuce
Diced tomato
Diced onion

• Thinly slice the meatloaf and heat in a pan. Remove and set aside.
• Sprinkle some water onto the pita bread and heat in the pan.
• Remove and layer on the lettuce, tomato, onion and meat.
• Top with donair sauce.

(Recipe fom here)

Day 1: Halifax Donair

An overnight-er.

Halifax Donair

The Meatloaf:

110g ground beef
1/8 onion, finely chopped
1/4 tsp minced garlic
1/4 tsp salt
1/4 tsp ground oregano
1/4 tsp all-purpose flour
1/8 tsp ground black pepper
1/8 tsp Italian seasoning
1/4 tsp salt
Dash of cayenne pepper

• Mix all the ingredients above.
• Slap the meat against the table surface 20 times, kneading each time.
• Shape into a loaf and bake at 175 C for 25 mins, flipping halfway through.
• Cover and chill overnight.

Tomorrow: The Sauce


(Recipe from here)

Bikini

For lunch, I made this pizza-flavoured grilled sandwich based on Ferran Adrià's recipe. (The version below includes Serrano ham).

Bikini Pizza with Ham and Sun-Dried Tomatoes

2 slices sourdough bread
55g buffalo mozzarella, drained, thinly sliced
1/8 cup oil-packed sun-dried tomatoes, drained
2 slices of Jamón Serrano
1 white mushrooms, thinly sliced
1 large basil leaf

1 tsp oil from sun-dried tomatoes 
1/2 tbsp extra-virgin olive oil

• Brush olive oil on 1 slice of bread and place oiled side down.
  
• Layer mozzarella, tomatoes, Serrano Ham and mushroom on top.
• Drizzle with tomato oil and top with basil.
• Sandwich with the remaining slice of bread and brush with olive oil.
  
• Place on a pre-heated griddle, weigh down with another pan holding a large can of tomatoes.
  
• Cook until golden brown on both sides, flipping once (9 mins total)
  
• Slice into pieces.

(Recipe from here)

Apricot Li Hing Upside-Down Cake

 The combination of sweet, sour and salty makes this an unforgettable cake.

Apricot Li Hing Upside-Down Cake

1 tbsp warm water           
1/2 tbsp Li-hing powder        
55g dried apricot halves

• Dissolve the powder in water and strain through a coffee filter (about 30 mins)
• Soak the dried apricots in the juice overnight.

   
1/8 cup butter, melted       
1/4 cup packed light brown sugar 
3 tbsp chopped almonds 

• Melt the butter and brown sugar in pan.
• Arrange the apricots cut side up.
• Sprinkle with chopped almonds.
  

A:
1 medium egg yolk
1/8 cup sugar
1 tbsp plum sauce

B:
1/4 cup flour
1/8 heap tsp baking powder



C:
1 medium egg white
1/8 cup sugar

• Whisk ingredients A until pale in colour.
• Fold in ingredients B.
• Whisk ingredients C until stiff then fold into egg yolk mixture.
  
• Pour the batter over the apricots.
• Bake at 165 C for 20-25 mins.
• Cool in pan on rack for 10 mins before inverting onto a serving plate.

(Recipe from here)

Goji Berry Pilau

The accompaniment for yesterday's blueberry chicken curry.



Goji Berry Pilau

1//2 tsp cumin seeds
1/2 tbsp olive oil
1 shallot, sliced
1/4 tsp turmeric powder
1 baby carrot, grated

• Fry the seeds until they pop.
• Add the shallot and cook until tender.
• Stir in the turmeric powder and heat for 20 sec.
• Toss in the carrot and cook for 2 mins
• Place in the rice cooker along with

1/4 cup Basmati rice
1/8 tsp salt 

• When rice is done, stir in:-

12.5g goji berries
1 tbsp peas


(Recipe from here)

Chicken Curry with Blueberries and Goji Berry Pilau

I felt very anti-oxidized after having this. Although, I still prefer azuki beans for my anti-oxidant 'shots'.

 

Chicken Curry with Blueberries

5g chopped fresh coriander           
50g fresh or frozen blueberries
1/2 tbsp freshly grated ginger
1/8 heap tsp salt 
125g low-fat Greek yoghurt

• Blend ingredients A.

1 clove of garlic, finely chopped
1/4 tsp turmeric powder
1/2 tbsp ground cinnamon
1/4 tsp chilli powder
125g chicken breast, chunks
1/4 tsp garam masala

• Saute the garlic until golden brown.
• Add the turmeric and heat for 20 sec.
• Mix in the cinnamon and chili powder and cook for 20 secs.
• Add the chicken and fry 5 mins.
• Pour in ingredients A and simmer for 10 mins uncovered.
• Stir in the garam masala and garnish with coriander.

Goji Berry Pilau recipe to follow...

(Recipe from here)

Ceviche de Camarones y Palmitos

In order to have Ceviche de Camarones y Palmitos for dinner, I prepared the Cebollas Encurtidas well in advance in the morning before leaving the house. Came dinnertime, I added them to the ceviche and waited for 2 hours before tucking into it.






 
Cebollas Encurtidas (Marinated Onions)


1/8 red onion, cut lengthwise, thinly sliced
2 tbsp boiling water

• Pour boiling water over onion and stand for 5 mins.
• Drain and plunge into cold water. Remove and toss with:-

Juice from 1/8 lemon
1/8 teaspoon salt
Dash of ground black pepper

• Chill for a minimum of 2 hours
  

Ceviche de Camarones y Palmitos (Marinated Shrimp and Hearts of Palm) 

85g raw peeled shrimp
1 cup water
100ml can hearts of palm, drain and slice into 8 rounds
s

• Add shrimp to boiling water. Remove from heat and stand until shrimp starts to curl
• Drain and plunge into cold water. Remove and slice half horizontally. Keep chilled.

Citrus Marinade

1/4 cup tomato juice
3 tbsp orange juice
2 tbsp ketchup
1 tbsp 1 tsp lemon juice 
1/4 tsp olive oil
1/4 tsp hot pepper sauce
1/8 tsp salt
Dash of ground black pepper 
Sugar to taste.

1/2 tbsp mince cilantro

• Mix the shrimp and hearts of palm with the marinade and cilantro.
• Add half of the Cebollas Encurtidas to the ceviche and chill for 2 hours.

Garnishes:

A sprig of parsley
French bread
Popcorn
Plantain chips
Hot sauce

• Serve the ceviche with the remaining onions and a sprig of parsley.

(Recipe from here)