Pan-Fried Chicken with Mustard Cream Sauce

Ingredients

• 1 tbsp olive oil
• 8 chicken pieces
• 4 thick rashers rindless bacon, chopped
• 1 onion, halved and finely sliced
• 200g small mushrooms, finely sliced
• 1 tbsp thyme leaves
• 100ml dry white wine
• 2 bay leaves
• ½ cup (125 ml) chicken stock
• 1 tbsp Dijon mustard
• 2 tbsp creme fraiche or sour cream
• sea salt and pepper
• 50g baby spinach
• 1 tsp paprika
• 
  

Method

Heat oil in a large non-stick frying pan over high heat and panfry the chicken for 5 minutes on each side until golden. Remove to a warm plate, and add the bacon and onion to the pan. Cook for 5 minutes or until the onion is soft. Add the mushrooms and thyme, tossing well, then add the wine and bay leaves. Boil for 2 minutes, then return the chicken to the pan and add the stock. Simmer, covered, for 10 minutes, or until the chicken is tender and cooked through. Remove lid and simmer for a further 10 minutes. Just before serving, remove the chicken to a warm plate, and whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat. Return the chicken to the pan, scatter with baby spinach and heat through. Dust with paprika and serve. 

Teriyaki Beef

Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.

Recipe adapted  from Super Food Ideas Magazine, September 2010 issue, page 64

Ingredients

• 1 tablespoon vegetable oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 600g beef mince
• 1 tablespoon cornflour
• ½ cup teriyaki sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 150g snow or sugar snap peas, trimmed, sliced
• 3 green onions, thickly sliced
• Toasted sesame seeds and steamed jasmine rice, to serve

Method

1. Heat vegetable oil in a large frying pan over medium-high heat. Add brown onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
2. Add flour. Cook, stirring, for 1 minute. Add teriyaki sauce, sugar and sesame oil. Reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until sauce thickens. Add snow peas and green onion. Cook for 2 minutes or until snow peas are tender. Sprinkle with sesame seeds. Serve with rice.

Meatball Cacciatore with Polenta

Recipe adapted from Recipes +, April 2011 issue, page 56-57

Serves 4

Ingredients

2 tablespoons vegetable or olive oil
2 x 420g packets beef meatballs
1 small brown onion, finely chopped
200g button mushrooms, sliced
500g bottle tomato pasta sauce
1.25 litres (5 cups) chicken stock
2 tablespoons chopped basil
1 cup milk
1½ cups instant polenta (cornmeal)
1/3 cup freshly grated parmesan cheese
¼ cup chopped parsley

Method

1. Heat oil in a large non-stick frying pan over moderately high heat. Add meatballs; cook and turn for 5 minutes or until browned. Transfer to a heatproof plate. Add onion and mushroom to pan; cook and stir for 3-5 minutes or until softened. Add pasta sauce, ½ cup of the stock and 2 tablespoons of basil. Season with pepper. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Add meatballs and simmer, uncovered, for 15 minutes or until sauce thickens slightly and meatballs are cooked.
2. Meanwhile, bring the chicken stock to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir the stock. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the liquid (whisking ensures the polenta is dispersed through the liquid as quickly as possible). Don't add the polenta too quickly or it will turn lumpy. 
3. Reduce heat to low (cook the polenta over low heat otherwise it will cook too quickly and you will need to add extra water/stock). Simmer, stirring constantly with a wooden spoon, for 10 minutes or until the mixture thickens and the polenta is soft. (To test whether the polenta is soft, spoon a little of the polenta mixture onto a small plate and set aside to cool slightly. Rub a little of the polenta mixture between 2 fingers to see if the grains have softened. If the grains are still firm, continue to cook, stirring constantly, over low heat until the polenta is soft.)  
4. Remove from heat. Add the milk and parmesan cheese, and stir until well combined. Taste and season with salt and pepper.
5. Spoon polenta into shallow serving bowls. Add cacciatore; sprinkle with chopped parsley and pepper. Serve immediately.

Penne with Chicken & Asparagus

This is my favourite weekday meal to cook because it is so quick and easy to prepare.

Ingredients

250g punnet cherry tomatoes, halved
2 tablespoon extra virgin olive oil
400g penne pasta
1 jar (400g) tomato pasta sauce
500g chicken thigh fillets, thinly sliced
2 bunches asparagus, trimmed, cut into 4 cm lengths
2 tablespoon chopped parsley, to garnish (optional)

Method

1. Place cherry tomatoes in a bowl with 1 tablespoon of the olive oil, season with sea salt and freshly cracked black pepper, set aside. 
2. Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well and return to pan.
3. Meanwhile, heat the remaining oil in a large non stick frying pan over a medium-high heat. Add the chicken, cook stirring occasionally for 2-3 minutes. Add the asparagus and cook stirring for a further 2-3 minutes or until chicken is golden and asparagus is bright green and tender crisp
4. Add the chicken mixture and tomatoes to the pan with the penne, toss to combine, then add the pasta sauce and toss until evenly coated. Serve immediately with a drizzle of extra virgin olive oil, if desired.

Sweet Chilli Chicken Wings

This is one of my mum's recipes. It's super easy to make and very tasty.

Ingredients

1kg chicken wings
½ cup sweet chilli sauce
½ cup tomato sauce
3-4 tablespoons light soy sauce

Method

Add the sweet chilli sauce, tomato sauce and light soy sauce together into a large saucepan. Bring to boil then add the chicken wings. Cover and cook on low for 30 minutes or until chicken juices run clear.

Cannoli with ricotta, chocolate and orange

This simple dessert tastes sensational, yet it is quick and easy to prepare.

Recipe from Australian Good Taste Magazine, April 2007 issue, page 58

Serves 4

Ingredients 

250g fresh ricotta
100g caster sugar
¼ cup grated dark chocolate
2 teaspoon finely grated orange rind
½ teaspoon vanilla extract
8 cannoli shells
Icing sugar mixture, to dust

Method

Place the ricotta, sugar, chocolate, orange rind and vanilla in a large bowl. Use an electric mixer to mix until well combined. 

Spoon the ricotta mixture into a piping bag fitted with a 1cm diameter fluted nozzle. Pipe the ricotta mixture evenly into the cannoli shells.

Arrange 2 cannoli on each serving plate. Dust evenly with icing sugar and serve immediately (otherwise shells will become soggy)

Notes & Tips

Cannoli shells are from Italian delis and gourmet food shops. If unavailable, use the ricotta mixture to fill waffle baskets or waffle ice-cream cones.

Filling can be made ahead up to 24hours prior to filling the shells. Keep covered and refrigerated.

Fresh ricotta cheese is drier than tub ricotta and will give the correct consistency in this recipe. Ricotta cheese is the main ingredient in the filling and should always be dry. If the cheese is not dry, place it in a colander which is placed in a large bowl. Cover this with a moist cloth and place it overnight in the refrigerator so that all the moisture drains out. Make sure that the cheese is dry or else the filling will not turn out thick and soft, ruining the cannoli and your efforts.

Using an electric mixer to combine the ingredients will make it nice and fluffy

Smoked Salmon, Poached Eggs and Asparagus

Ingredients

150g smoked salmon
150g green asparagus
2 medium sized eggs
2 slices sour dough bread
1 litre water
50ml vinegar
salt and pepper

Method

1. Bring half the water to boil in saucepan. Poach the asparagus for 2 minutes. Drain and set aside. Discard water.
2. Bring the remaining water to the boil and add the vinegar. Crack an egg into a bowl and gently lower the egg to poach in the boiling water for 3 minutes. Using a slotted spoon, remove the egg from the water. Repeat with remaining egg.
3. Meanwhile toast the sourdough bread. Butter.
4. Divide the asparagus, egg and salmon onto toast. Season with salt and pepper. Serve.

How to poach eggs like a chef:

1. Tear a square of cling film. Drizzle with oil, and spread with your fingers to evenly grease. Lay into a small cup or bowl, overhanging the sides. Break the egg into the cling film and pull the plastic up to gather it around the egg.
2. Expel all the air around the egg, and twist the cling film to shape the egg. Tie the plastic, sliding the knot down close to the egg to preserve the shape. Place into a pan of simmering water and poach until the white has set but the yolk is still runny.
3. Lift from the water and, using scissors, carefully cut the cling film below the knot. Gently peel away the cling film.

Reference from: Masterchef Australia, The Cookbook Volume One page 62

Sugaroom

I love discount vouchers and a recent deal that I picked up from the Scoopon website was a 3 course set menu for 2 people for $74 at Sugaroom in Pyrmont.
I must say that I had a really enjoyable dining experience at this restaurant. Service was spot on and the food was fautless, fresh, delicious and generous.

Beef carpaccio, shaved pecorino, oregano, extra virgin olive oil $20

For entrée I picked the beef carpaccio. I've always wanted to try beef carpaccio and this dish didn't disappoint.

Beetroot cured ocean trout, cucumber and mint salad, chilli $23

Hubby had the ocean trout which was a very refreshing entrée with a subtle hint of chilli that left my mouth tingling.

Pan roasted dory, fennel fondant, broccolini, radish salad $35

Both hubby and I ordered the pan roasted dory for mains which was cooked to perfection. 

Chocolate crème brulee, raspberry marshmallow, macerated strawberries $16

Crème brulee was absolutely delicious- rich, velvety, smooth chocolate custard, with the strawberries cutting through the richness and providing some relief from the sweetness. The sugar top is crisp and snaps as you break through it with your spoon.

Passionfruit pavlova, chantilly cream, fairy floss $16

Light, tangy and a refreshing fruity dessert to finish off our meal with. The pavlova is actually a shell and it encloses a ball of cream  inside- so cool!

Would definitely come back to this restaurant again and pay full price! Wonderful experience, ambience, food and attentive service.

Tofu Panna Cotta

Ingredients

300g silken tofu
10g or 1 envelope powdered gelatin
3 tbsp hot water
½ cup caster sugar
1 cup soy milk

Method

1. Whisk the powdered gelatine and hot water together in a small bowl. Set aside the gelatine for 5 minutes to bloom.
2. Meanwhile, in a blender, combine the silken tofu, sugar and soy milk. Blend on high until smooth.
3. Transfer the tofu mixture to a small saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble, then add gelatine. Whisk mixture until gelatine has completely dissolved then remove saucepan from the heat.
4. Pour the tofu mixture through a strainer when adding into moulds, to remove any lumps.
5. Refrigerate for at least 2 hours or until set.
6. To unmould the panna cotta, briefly dip the bot­tom of each mould in a bowl of hot water. Invert the panna cotta onto a dessert plate and care­fully lift off the mould (shake gen­tly if necessary).

Notes & Tips

You can also spray moulds with a little oil prior to transferring the tofu mixture to help the panna cotta come out easily when ready to unmould

If you are having difficulty removing the panna cotta from its mould, run a thin knife around the inside edge of the mould to loosen the panna cotta.

Ginger Indian Restaurant

The first time I went to Ginger Indian Restaurant was actually on 3rd July 2011 because I had a "Love It Up" discount voucher. Here was what was being offered: a 3 course meal (entrée, main & dessert) plus x2 side dishes, x2 glasses of wine for two people all for just $49, normally $110. Pretty good deal eh? I just had to check this place out.



Ginger Indian Restaurant is located on 94 Wigram Street Harris Park. Having never dined in Harris Park before, one of the first things I notice when driving down Wigram Street is how many houses have been converted to become Indian restaurants, Indian sweet shops or Indian convenience/grocery stores.

Ginger restaurant is one of these restaurants that is located inside a heritage house which enhances the warm, cosy and inviting atmosphere. What struck me initially about this place was how attentive the service was and how polite the staff were. From the time I made a dinner reservation over the phone to when I was dining inside the restaurant, staff were very friendly, courteous and accommodating.

Food is also delicious and meal prices are reasonable. There is a good selection of choices and food arrives well spaced apart. Overall a very pleasant dining experience. In fact, hubby and I enjoyed it so much the first time we went back a second time without a voucher. Here's what we ate, second time around...

Garlic Prawn entrée $12.90

The waiter asked how spicy we would like our entree so we opted for medium heat which was quite hot for us. When our entrée arrived we noticed that two of the prawns weren't cooked through which was disappointing but since it was seafood I let it go. Had it been chicken though I probably would've brought it to their attention.

For mains hubby didn't feel like eating anything too spicy and I wanted to eat a vegetarian dish so we ended up ordering the navratan korma- which had lots of different vegetables. The waiter explained that there were 9 vegetables in the dish, though I could only visually see 6?

Chicken Tikka was the other main that we ordered. We asked for mild knowing that if we had asked for medium it would've blown our heads off. Can't imagine what their hot curries taste like! 

Instead of ordering rice we decided to have naan with our curries. I was really excited to see garlic and cheese naan (combined) on the menu so decided to opt for that. Normally I would have one or the other but this restaurant offered both!

We were sufficiently full after our entree and mains so we decided to bypass dessert. But since I had a mango lassi as a drink during dinner, I didn't feel like I missed out on a sweet treat :)

Mango Lassi $4.00

Now, I can't really remember what I ordered the first time I dined at Ginger Restaurant (using the discount voucher) but I thought I'd still post the photos on my blog. Well, everything must've been good or I wouldn't have returned a second time around!
One thing I do remember though is that hubby and I were so full we had to lift our stomachs off the floor of the restaurant and drag ourselves back to the car!

Entrée 1

 Entrée 2

Mains

Dessert: Gulab Jamun $7.00

Would've preferred if they served the gulab jamun with a scoop of vanilla ice cream since I like the contrast of 'hot' and 'cold' but since hubby had ordered the mango kulfi it was all good.

Dessert: Mango Kulfi $6.00

Mango Kulfi was delicious, but it was a little bit too frozen. We had to wait for it to melt a bit before we could eat  it and I remember just wanting to just get right into it!