Lobster Macaroni & Cheese

One thing I always keep in my freezer is frozen lobster meat (langoustine, to be precise).  I buy them at my local COSTCO.  They are precooked, tasty and very convenient.  When needed, all I have to do is just defrost and I can eat as they are or add straight to my cooking dish.

Frozen lobster meat is particularly useful when I want simple dishes to be boosted and look more gorgeous, such as spaghetti aglio olio e peperoncino (spaghetti simply cooked with garlic and chile).  The volume is boosted and the dish becomes a gorgeous evening meal.

This time, I added some lobster meat to a simple macaroni & cheese together with some chopped tarragon.  This is an awesome and completely different dish from the one you remember at the school canteen.

Moreover, the recipe that I created includes low-fat milk and cheese without butter!


Ingredients for 2 to 3 people
6 oz macaroni
some salt
4 tablespoons Panko (Japanese style bread crumbs)
1/2 oz freshly grated Parmesan cheese
1 teaspoon paprika
1/4 - 1/2 teaspoon (depending on how hot you prefer) cayenne pepper
1/2 litre (2 cups + 4 teaspoons) 1 % low fat milk
2 tablespoons all-purpose flour
some olive oil
1/2 small onion, finely chopped
1 - 2 clove garlic, finely chopped
1 tablespoon tomato paste
3 1/4 oz low-fat Cheddar cheese
salt and black pepper to taste
10 - 11 oz frozen lobster meat (defrost and lightly squeeze to remove excess liquid)
1 tablespoon chopped tarragon leaves


Instructions
Boil plenty of water for the macaroni and add a good teaspoonful of salt.  Cook the macaroni until al dente.  Drain and set aside.

In a small mixing bowl, place the panko, Parmesan cheese, paprika and cayenne pepper. Mix well and set aside.

Take 3 - 4 tablespoons milk, add to the flour and stir well.  Add the flour mixture to the rest of the milk and stir well until the flour mixture is completely dissolved.

Heat some olive oil in a frying pan and cook the onion for 2 - 3 minutes or until soft.  Add the garlic and cook for a further 1 minute.

Pour the milk/flour mixture into the frying pan and, constantly whisking, bring to a boil. 
Add one third of the cheese at a time and stir well between each addition until the cheese is melted.

Add the tomato paste to the frying pan and stir well until the paste is blended and the colour of the sauce becomes pinkish.  Season with salt and pepper, then add the cooked macaroni and lobster meat and mix evenly.  (Do not cook too long or the macaroni becomes soggy and you lose the lobster's delicious flavour.)

Remove the frying pan from the heat and stir in the tarragon.

Transfer the mixture to a casserole dish greased with a little of the olive oil, sprinkle the panko mixture evenly and cook in a preheated oven at 400F for 25 - 30 minutes or until it browns.

Sprinkle some chopped tarragon and serve hot.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　３人分＞
マカロニ．．．１６０ｇ
塩．．．適宜
パン粉．．．大さじ４
パルメザンチーズ．．．１５ｇ
パプリカ．．．小さじ１
ケイエン（カイエン）ペッパー．．．小さじ１／４～１／２（好みの辛さで！）
牛乳．．．５００ｍｌ
小麦粉．．．大さじ２
オリーブオイル．．．適宜
たまねぎ、みじん切り．．．小１／２個
にんにく、みじん切り．．．１～２かけ
トマトペースト．．．大さじ１
チェダーチーズ（あればカロリーオフのもの）、融けやすい大きさに切る．．．１００ｇ
塩ブラックペッパー．．．適宜
冷凍ロブスターの身（または蟹の身など）、解凍し水分を絞る．．．３００ｇ
タラゴンの葉のみじん切り．．．大さじ１程度
 

＜作り方＞
１．マカロニは塩を加えたたっぷりの湯でアルデンテに茹で、ざるに空け水きりする。 

２．パン粉、パルメザンチーズ、パプリカ、ケイエンペッパーを合わせ、トッピングを作っておく。

３．上記分量の牛乳の内大さじ３～４で小麦粉を溶き、残りの牛乳に加えてよく混ぜ合わせる。 

４．フライパンにオリーブオイルを熱したまねぎを炒める。２、３分炒めてしんなりしたら、にんにくを加えて更に１分程度炒める。 

５．４に小麦粉を加えた牛乳を全て注ぎ入れ、泡だて器で混ぜながら煮立てる。少しとろみが出てきたらチェダーチーズを数回に分けて加える。加える度によく混ぜ合わせて完全に溶かす。

６．５にトマトペーストを加える。よく混ぜ合わせ全体が満遍なくピンク色に染まったら、塩、ブラックペッパーで味を調え、マカロニ、ロブスターの順に加え混ぜ合わせる。（マカロニとロブスターは混ぜ合わさればそれで良いので、調理し過ぎないでね！） 

７．マカロニとロブスターが全体に満遍なく行き渡ったら、火を止めてタラゴンを加えさっと混ぜ合わせる。 

８．オリーブオイルを薄く塗ったグラタン皿に７を入れ、均一に広げ、表面に２のトッピングを満遍なくまぶす。２００度で予熱を済ませたオーブンで２５～３０分、またはこんがり焼き目が付くまで焼く。

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Kedgeree Cake

In Britain, there are some dishes inspired by Indian cuisine.  They call those Anglo-Indian.

The recipes for Anglo-Indian dishes are generally eccentric.  I mean really eccentric!  For example, putting mango chutney in soup, or adding heavy cream to rice - ideas such as this first turned me away from Anglo-Indian dishes.

However,  once I tasted them, they were not bad at all!  I have tried most of the Anglo-Indian dishes and must say they are all very delicious!

In this blog, I am introducing to you a modified version of one of the Anglo-Indian dishes called Kedgeree.  Normally, Kedgeree is a curry flavoured pilaf cooked with smoked fish (which most British love) with heavy cream and boiled eggs added at the end of cooking.

I modified my usual Kedgeree recipe to cook it with canned salmon and, rather than adding boiled eggs, I made an egg mixture using cream and cheese, which I added into the rice mixture and then cooked in a cake tin to set as a savory cake.

Kedgeree is one of my husband's favourite Anglo-Indian dishes and every time I cook it he appreciates it very much.  However, when I made this modified version of Kedgeree, he was just so astonished by my idea and the taste.

As soon as I published this recipe in my Japanese blog, one of my Japanese friends tried it.  She and her husband really enjoyed the dish and she is now planning to add the recipe in her cooking repertoire.


Ingredients for 2 - 3 people
1 tablespoon butter, withholding 1/3 for greasing
1/2 onion, chopped finely
1 - 2 cloves garlic, chopped finely
2 - 2 1/2 inches carrot, peeled and chopped to the size of corn and peas
3 tablespoons sweetcorn, either frozen or canned
3 tablespoons frozen peas
2 cups cooked warm sushi rice (available at the oriental corner of any supermarket)
2 tablespoons chopped chives or parsley
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 can (about 5 oz) pink salmon, drained well
salt and black pepper to taste
3 eggs
1 oz mature Cheddar cheese, grated
2 tablespoons half & half
6 - 8 cherry tomatoes, cut in half


Instructions
Heat 2/3 of the butter in a frying pan and cook the onion for a few minutes.  Add the garlic and cook for a further 1 minute.  Add the carrot, sweetcorn, peas and cook for 4 - 5 minutes or until the volume reduces to half.

Put the warm rice in a large mixing bowl, then add the cooked vegetables, chives (or parsley), curry power and 3 spices.  With a wooden spoon or spatula mix the rice using a slicing action to distribute the vegetables and spices thoroughly.  Bear in mind if you mix too much, the gluten in the rice makes the mixture too sticky which is not a pleasant texture when you eat.

Add the pink salmon to the rice mixture and lightly mix so as to keep the bigger fish lumps.  Season with salt and black pepper.

In a small mixing bowl, beat the eggs and strain though a fine colander.  Add the cheese and half & half to the eggs and mix well.

Add the egg mixture into the rice mixture, mix and pour into a (using the remaining butter) greased and lined 7 inch spring-form round cake tin.

Arrange the cherry tomatoes cut side up and push them down to the rice.  With the back of spoon flatten the surface of the rice, then pick up the tin and let it drop from a few inches several times onto the kitchen work surface to remove any excess air.

Cook in a preheated oven at 350 F for 45 - 50 minutes.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　２～３人分＞
バター．．．１０ｇ＋型に塗る分
たまねぎ、みじん切り．．．１／２個
にんにく、みじん切り．．．１～２かけ
にんじん、細かく切る（コーンやグリーンピースと同じ位の大きさになるように）．．．５～６ｃｍ
スイートコーン、冷凍ものでも缶ものでも．．．大さじ３
冷凍グリーンピース．．．大さじ３
ご飯、炊き立てじゃなくても良いので温かいもの（混ぜやすい）．．．１合
チャイブまたはパセリのみじん切り．．．大さじ２
カレー粉．．．小さじ２
クミンパウダー．．．小さじ１／４
コリアンダーパウダー．．．小さじ１／４
シナモンパウダー．．．小さじ１／４
鮭缶、缶汁をしっかり切る．．．１缶（１４０ｇ）
塩ブラックペッパー．．．適宜
卵．．．３個
マチュアーチェダーチーズの削ったもの（もしくはピザ用細切りチーズ）．．．３０ｇ
生クリーム．．．大さじ２（私はHalf & Halfを使用）
チェリートマト、縦２等分する．．．６～８個


＜作り方＞
１．フライパンにバターを熱したまねぎを炒める。しんなりしたらにんにくを加え更に１分、続いて人参、スイートコーン、グリーンピースを加え、野菜の嵩が少し減るくらいまで４～５分炒める。 

２．ボウルに温かいご飯を入れ、１とチャイブ（またはパセリ）、カレー粉、クミン、コリアンダー、シナモンを加える。しゃもじで切るようにして混ぜ合わせ、全体に満遍なく具とスパイスが行き渡るようにする。

３．２に鮭缶を加える、身を細かくほぐしてしまわないようにざっくりと混ぜ、塩、ブラックペッパーで味を調える。この後卵液を加えると味が薄くなるので、ここで結構しっかり味をつけると良い。このまま最低５～６分冷ます。

４．卵をよく溶きほぐし、目の細かいざるなどを使って漉す。チーズ、生クリームを加えよく混ぜ合わせる。

５．冷めたご飯に卵液を加えてよく混ぜ合わせる。薄くバターを塗り、更にパーチメントペーパー（クッキングシート）を貼った１８～２０ｃｍのスプリングフォーム（側面がばねで閉めたり緩めたり出来る型）の型にご飯を詰める。

６．表面に２等分したチェリートマトを、切り口が上になるようにして並べ、スプーンの背などで表面を押さえて平らにし、更に台の上に数回落として空気を抜いて、１８０度で予熱を済ませたオーブンで４５～５０分焼く。

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Lamb Chop Risotto

Originally I found the recipe for this beautiful lamb risotto in a cook-book.  In the original recipe, the stew used stewing meat and thinly sliced onions.

I modified the recipe replacing the stewing meat with beautiful chops, and replacing the thinly sliced onions with whole shallots.  I also added whole mushrooms too, to make the dish look more gorgeous - in a way like Boeuf Bourguignon and in another way like Ossobucco.

Lamb chops are usually very expensive, but if you substitute it for shoulder blade chops, you can make a beautiful meal for your special events, or to provide hospitality to your guest at reasonable cost.


Ingredients for 2 people
(stew)
olive oil
2 lamb shoulder blade chops
2 large shallots, peeled
2 cloves garlic, chopped
1 medium size dried Mexican red chile, seeded and chopped 
1 small bell pepper (any colour), seeded, removed membrane and thinly sliced vertically
4 - 6 (depending upon the size) brown mushrooms, trimming the end of the stem
1 pack (0.75 oz) basil leaves, chopped
1 small bottle (187ml) of red wine, divided to 2/3 and 1/3
1/4 cup red wine vinegar
1/2 cup (100ml) water
salt & black pepper
4 - 6 (depending upon the size) cherry tomatoes

(risotto)
2 1/2 cups stock (2 1/2 teaspoons of granulated chicken stock diluted in 2 1/2 cups hot water)
1 tablespoon butter
1/2 small onion, chopped finely
3/4 cup rice, use without washing
1/2 oz grated Parmesan cheese


Instructions
Heat the olive oil in a saute pan and nicely brown both sides of the lamb chops.  Remove the lamb chops to a plate and set aside.

In the same pan, add some more oil if necessary and cook the shallots for 4 - 5 minutes or until they start turning to light brown.  Add the garlic, chile, bell peppers, mushrooms and basil and cook for a further 2 - 3 minutes.

Add the 2/3 bottle of wine and wine vinegar and cook until the liquid evaporates and reduces to half.  Add the water, bring to boil and season lightly with salt and black pepper.

Return the lamb chops, cover, reduce and cook for 15 minutes, then add the tomatoes and cook for a further 40 - 50 minutes.  During the last 10 minutes of cooking, taste and add more salt and black pepper in necessary.  If the stew is runny, uncover and increase the heat to reduce the liquid.

While cooking the lamb chops, make the risotto.  Put the chicken stock into a pan and place on a high heat.  When it starts boiling, reduce the heat to the lowest setting to continue simmering.

In a frying pan, melt the butter and cook the onion for 3 - 4 minutes or until it becomes soft.  Add the rice and, stirring constantly, cook for 1 - 2 minutes until the rice starts changing colour to translucent.

Add the rest of wine and, stirring constantly, let the rice absorb the wine completely.  Add a ladle of the chicken stock and let the rice absorb the stock completely.  Repeat until the rice absorbs all the stock.

Remove the frying pan from the heat, add the Parmesan and season with salt and black pepper.  Cover and allow the risotto to stand for about 5 minutes.

Put the risotto and stew on one plate and serve hot.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　２人分＞ 
（シチュー）
オリーブオイル．．．適宜
ラムショルダーブレイドチョップ．．．２枚
シャロット、皮を剥く．．．大２個（またはペコロス４～６個で代用）
にんにく、みじん切り．．．２かけ
唐辛子、種を抜きみじん切り．．．１～２本
パプリカ（好みの色）、へた、種、薄膜を取り除き細切り．．．小１個
マッシュルーム、石突の汚れた部分を取り除く．．．４～６個
バジル、粗みじん切り．．．プラスチックケース（約２０ｇ入り）１パック
赤ワイン．．．１／４ボトルサイズ１本（１８７ml）
ワインビネガー．．．６０ml
水．．．１００ml
塩ブラックペッパー．．．適宜
チェリートマト．．．４～６個

（リゾット）
チキンストック、固形コンソメ３個を湯に溶いたもの．．．６００ｍｌ
バター．．．１５ｇ
たまねぎ、みじん切り．．．小１／２個
米（洗わない！）．．．１合
パルメザンチーズ、おろしたてのもの．．．３０g


＜作り方＞
１．鍋にオリーブオイルを熱しラムチョップを焼く。両面に焼きめがついたら一旦皿に取り上げる。

２．１の鍋に必要に応じオリーブリーブオイルを足し、シャロットを薄っすら色づくまで４～５分炒める。にんにく、唐辛子、パプリカ、マッシュルーム、バジルを加え更に２～３分炒める。

３．２にワイン１２０mlとワインビネガーを加える。水分が半分になるまで煮詰めたら水を加えて煮立て、塩、ブラックペッパーで調味する。

４．３にラムを戻す。火を弱めて蓋をし約１５分煮、トマトを加えて更に蓋をし４０～５０分煮る。出来上がりの１０分前、味見をし必要に応じ調味料を足し、水分が多いようならば蓋を取って煮詰めると良い。

５．シチューが出来上がる約３０分前からリゾット作りにかかる。コンソメスープを火にかけ、沸騰したら弱火にし温度が下がらないように保温しておく。

６．別の鍋にバターの半量を熱したまねぎを３～４分炒める。米を加え、米の色が透明になるまで更に１～２分炒める。

７．６にワインの残りを加え、水分を米に完全に吸い取らせる。コンソメスープをおたまに１杯ずつ加え、米が水分を完全に吸い取ったら次の１杯を加える。スープがなくなるまで繰り返す。

８．リゾットが出来上がったら火からおろし、パルメザンチーズを加え混ぜ合わせる。蓋をして約５分蒸らす。

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