tag:blogger.com,1999:blog-55585763307735286002024-03-13T03:19:41.280-07:00Wabi Savvy Cooking in EnglishTo prepare dishes which have a peace and harmony, look beautiful and delicious and help you increase your knowledge and understanding. That is Wabi Savvy Cooking!Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-5558576330773528600.post-86026686896592091902014-03-19T10:10:00.000-07:002014-03-19T10:10:44.071-07:00Slow Cooker Minty Lamb Shank<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6-qyNkRL954/Uxee959B8_I/AAAAAAAAA2s/rQJ8bbb8Ik8/s1600/Minty+Lamb+Shank.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6-qyNkRL954/Uxee959B8_I/AAAAAAAAA2s/rQJ8bbb8Ik8/s1600/Minty+Lamb+Shank.jpg" /></a></div>
<span id="goog_100452143"></span><span id="goog_100452144"></span><span id="goog_1754344647"></span><span id="goog_1754344648"></span><br />
<span id="goog_100452143">Minty Lamb Shank is one of the steadfast dishes at our home. The dish is hearty, flavourful and very delicious. </span><br />
<br />
<span id="goog_100452143"><span id="goog_100452143">Minty Lamb Shank can be served at your family dinner table as well as to guests. </span>The flavour wonderfully improves as you reheat. I therefore often cook this dish when we invite guests and prepare it the day before their arrival. When the guests have arrived</span><span id="goog_100452143">, all I have to do is to put the pan on the stove top to reheat</span><span id="goog_100452143">, and I can concentrate on entertaining the guests with conversations and drinks.</span><br />
<br />
<span id="goog_100452143">I usually cook Minty Lamb Shank in the oven, but recently I have modified my recipe so that it works for slow cooker cooking. It worked very well and was even easier to reheat the following day.</span><span id="goog_100452143"> </span><br />
<br />
<br />
<b><u>Ingredients for 4 people</u></b><br />
some olive oil<br />
4 small to medium lamb shanks<br />
salt and black pepper<br />
1 large purple onion, chopped into small pieces<br />
2 - 3 garlic, chopped<br />
1/2 cup + 1 tbs mint leaves, chopped<br />
2 sprigs thyme<br />
2 bay leaves<br />
1 can diced tomatoes<br />
2 cups vegetable stock - 2 cubes dissolved with 2 cups of hot water<br />
1/4 cup white wine<br />
1 table spoon tomato paste<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Heat the olive oil on a large frying pan and place the lamb shanks inside, covering with a lid. Fry for 5 - 6 minutes. Turn, cover and cook for a further 5 - 6 minutes.<br />
<br />
Transfer the lamb shanks to a ovenable tray or dish (i.e., Pyrex dish). Lightly sprinkle with salt and black pepper. Cook in the preheated oven at 400F for 15 minutes. Turn them over and return to the oven to cook for a further 15 minutes. Transfer the lamb shanks to a plate lined with kitchen towel to drain off the extra fat. <br />
<br />
With a kitchen towel, wipe off the fat from the frying pan that cooked the shanks. Heat the olive oil on a medium heat and cook the onion and garlic for 7 - 8 minutes. Add 1/2 cup of the mint, thyme and bay leaves and stir well. Remove from the heat and leave to stand for 5 minutes. <br />
<br />
Evenly spread the half of onion mixture on the bottom of the crock pot. Place the lamb shanks in a single layer inside, then scatter the remaining half of the onion mixture over the lamb shanks.<br />
<br />
Combine the tomatoes, stock, wine and tomato paste well and pour over the lamb shanks. Season with salt and black pepper. Cover the slow cooker, turn on at high and cook for 7 hours.<br />
<br />
For your information, when you reheat the Minty Lamb Shank the following day, simply turn the slow cooker to low and cook for 4 hours.<br />
<br />
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<span style="font-size: small;"><span>If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11773335944.html" target="_blank"><i>HERE</i></a>.</span><br />
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<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-15778469238486009512014-02-24T21:27:00.000-08:002014-02-24T21:27:15.815-08:00Vegan Friendly Teriyaki Tofu Burger<div class="separator" style="clear: both; text-align: center;">
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Once again, it has been a long time since I posted the last blog. I hope everyone had a relaxing holiday and a great start to the new year.<br />
<br />
On New Years Day, I made some resolutions for 2014 including to extend my cooking repertoire to vegetarian & vegan friendly dishes. This does not mean I have suddenly changed my diet or beliefs. I am still a very omnivorous woman! <br />
<br />
I sometimes cook snacks and sweets for my husband's work colleagues. Among them, there are some vegetarians and vegans. They have never had a chance to taste my cooking as I was not considerate enough to choose ingredients which were suitable for any diet and/or belief. <br />
<br />
I love cooking, but, even more, I love seeing people enjoying my food. So, this year's cooking challenge is to create delicious recipes that satisfy omnivorous people, vegetarians and vegans.<br />
<br />
As the start of my challenge, I have recently created a teriyaki tofu burger. Caramelised sweet onion gives a hint of meat flavour, garam masala adds some natural umami, and "no-high fructose corn syrup" sweet teriyaki sauce boosts the taste of the burger.<br />
<br />
I personally have never liked any tofu burgers before, but this was something different! It satisfied me as a convicted meat and fish lover completely!<br />
<br />
<b><u>Ingredients for 4 people</u></b><br />
<b>(patty) </b><br />
1 12oz pack of silken tofu (I bought a tetra pack of Morinaga tofu) <br />
some olive oi <br />
1/2 red onion, chopped finely<br />
1-2 cloves garlic, chopped finely<br />
1/2 teaspoon caster sugar<br />
2 tablespoons green onion, chopped finely<br />
2 tablespoons cilantro, chopped finely<br />
2 tablespoons parsley, chopped finely<br />
1/2 teaspoon lemon zest<br />
1/2 teaspoon lemon juice<br />
2-3 tablespoons cornstarch<br />
salt & black pepper (to taste)<br />
pinch of garam masala (about 1/8 teaspoon)<br />
<br />
<b>(Teriyaki Sauce)</b><br />
2 tablespoons soy sauce<br />
2 tablespoons mirin (sweet sake)<br />
2 tablespoons sake<br />
2 teaspoons caster sugar<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Double wrap the tofu using two sheets of paper towel, place it on a plate and cook in the microwave at 1000w for 1 minute. Remove the tofu from the microwave and turn it over while still wrapped. Return the tofu to the microwave to cook for further 30 seconds. <br />
<br />
Remove the sheets of paper towel and place the tofu in a colander. Leave it to drain any excess water for about 15 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8r0HvNZoAks/UuLf6xphAMI/AAAAAAAAA2A/g4PJnPFDGPc/s1600/DSC_0697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8r0HvNZoAks/UuLf6xphAMI/AAAAAAAAA2A/g4PJnPFDGPc/s1600/DSC_0697.JPG" /></a></div>
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Heat the olive oil in a frying pan and cook the onion and garlic for 3-4 minutes or until the onion starts to discolour. Add the sugar and cook for further 10-15 minutes until the onion is nicely browned and caramelised. Remove from the heat and leave it to cool to room temperature on a plate. Wash the frying pan thoroughly with detergent.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
In a large mixing bowl, add the drained tofu, cooled caramelised onion and other patty ingredients. Using your hand, mix well until everything is well combined. Divide the mixture into 4 (or 8 if you prefer miniature patties).<br />
<br />
Heat the olive oil in the cleaned frying pan over a medium heat. Wet your hands with a little bit of water, then take one of 4 (or 8) tofu mixture and form it to a half inch thickness (a quarter inch thickness if you are making miniature patties) either round or oval shape. Place it on the frying pan. Repeat for the rest.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--0gUCN8aPL4/UuLgLFjhfnI/AAAAAAAAA2Q/3c-O9c1XFyM/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--0gUCN8aPL4/UuLgLFjhfnI/AAAAAAAAA2Q/3c-O9c1XFyM/s1600/DSC_0710.JPG" /></a></div>
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Cook one side 4-5 minutes or until it nicely browns, then gently turn it over. Cook the other side also until it turns to brown. (The tofu burgers are very fragile. If you do not brown each side well, it is more likely to break while turning over. Handle with much care!)<br />
<br />
Remove the tofu burgers to a plate and wipe off the extra oil from the frying pan.<br />
<br />
In a measuring cup or small mixing bowl, combine the teriyaki sauce ingredients until the sugar has dissolved completely. Pour the sauce to the frying pan and bring it to the boil.<br />
<br />
Return the tofu burgers to the frying pan and reduce the sauce almost by half while turning over the burgers several times to coat the sauce on both sides.<br />
<br />
The tofu burgers are extremely soft when they are hot. I recommend to serve them with some Japanese steamed rice or vegan safe burger buns, after cooling for 5 - 10 minutes.<br />
<br />
If you would like to know my recipe for beautifully soft vegan safe buns, please feel free to ask me using the comment box. I am very happy to share that with you!<br />
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<h3>
</h3>
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<span style="font-size: small;">If you would like to read this recipe in Japanese, please click <a href="http://www.recipe-blog.jp/mypage/recipe/detail/702370" target="_blank"><i>HERE</i></a>.</span><br />
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<span style="font-size: small;">Bon appetit!</span>Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-66888758209357995552013-10-02T22:01:00.000-07:002013-10-03T13:45:44.688-07:00Midnight Blue Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-xw7mMRbHiTc/UkzywapAHsI/AAAAAAAAA1g/L1YVy4bnpws/s1600/o0368049012665311153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xw7mMRbHiTc/UkzywapAHsI/AAAAAAAAA1g/L1YVy4bnpws/s1600/o0368049012665311153.jpg" /></a></div>
<br />
It has been almost 5 months since I last time updated my blog. I have been too busy to translate my Japanese recipes into English.<br />
<br />
In May this year, my mother had a cerebral hemorrhage and hospitalised. I had to go back to Japan to look after her, as well as looking after my father who is 91 years old and left at home by himself. Ironically, on the day I left Seattle, I was going to demonstrate how to cook my <b><a href="http://wabisavvycooking.blogspot.com/2013/04/lobster-macaroni-cheese.html" target="_blank">Lobster Macaroni & Cheese </a></b>on KCTS's cooking show. Sadly, I had to cancel my appearance. :-(<br />
<br />
Anyway, miraculously, my mother has recovered steadily and has recently been told by her doctor that she would be discharged from the hospital hopefully early next month! This means that - after we bring her home - that I will not have to go back to Japan every month.<br />
<br />
I therefore would like to restart my project to translate my recipes into English and share them with my non-Japanese speaking readers.<br />
<br />
As the first recipe after reopening this blog, I would like to introduce this delicious trifle.<br />
<br />
Trifle is one of the British traditional deserts and it used to be a jumble of left-over sweets and deserts. The one I am introducing is not a recreation of left-overs but instead is based around its original roots. I made the recipe as simple as possible by using purchased lady fingers and custard mix powder.<br />
<br />
The only one thing in this recipe cooked from a scratch is the jelly. I made this jelly with the blackberries that my husband and I picked in our garden.<br />
<br />
The colour of jelly reminds me of the deep dark Autumn night, Thus, I decided call it Midnight Blue Trifle.<br />
<br />
It is very tasty and if you serve it to your family, friends or even important guests, no one can tell that most of the ingredients are ready-made or instant. <br />
<br />
<br />
<b><u>Ingredients for 6 - 8 people</u></b><br />
<b>(jelly) </b><br />
11oz frozen blackberries - no need to thaw<br />
1+1/3 cup water<br />
5 oz sugar<br />
2 tablespoons cherry brandy (optional)<br />
2 envelopes Knox gelatine<br />
<br />
<b>(custard) </b><br />
2 tablespoons Bird's custard powder<br />
1-2 tablespoons sugar<br />
1 UK pint (20 fl oz) milk<br />
<br />
<b>(sponge base) </b><br />
10-12 lady fingers<br />
some blackberry or blueberry jam<br />
3-4 tablespoons dry sherry<br />
<br />
<b>(toppings) </b><br />
1/2 US pint of heavy whipping cream<br />
1 tablespoon sugar<br />
some grated white chocolate<br />
some blackberries to garnish<br />
<br />
<br />
<b><u>Instructions</u></b><br />
To make the jelly, place the blackberries, water, sugar and cherry brandy (if you are using) in a pan and cook on a medium heat. When it starts boiling, reduce the heat and cook uncovered for 15 - 20 minutes until the blackberries are nice and soft. <br />
<br />
Using a masher, crush the cooked blackberries, then transfer the blackberries and juice to a strainer. Using a wooden spoon, press down firmly the blackberries to extract the juice and discard the seeds. Dissolve the gelatine into the strained juice while it is still hot, transfer to a shallow dish and chill for several hours or overnight until it completely sets.<br />
<br />
To make the custard, combine the custard powder, sugar and a couple of tablespoons of the milk and mix well until it becomes a paste. Place the remaining milk in a sauce pan and heat until it reaches almost boiling point, then pour onto the custard paste and stir well.<br />
<br />
Return the custard mixture to the sauce pan and bring to the boil over a low heat stirring continuously. Transfer the custard to a mixing bowl, cover the surface of the custard with cling film to prevent a skin forming and leave to cool completely.<br />
<br />
With a knife, cut each lady finger into 2, spread the jam over the bottom side of one of the half and sandwich with another half. Lay the sandwiched lady fingers on the bottom of a trifle bowl and pour the dry sherry all over.<br />
<br />
Pour the custard over the lady fingers, then scoop the jelly with a tablespoon and place evenly over the custard.<br />
<br />
Spread the whipped cream evenly over the jelly, sprinkle the white chocolate and garnish with some thawed blackberries.<br />
<br />
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<span style="font-size: small;">If you would like to read this recipe in Japanese with pictures
covering every step, please click <a href="http://ameblo.jp/cookinglish/entry-11510280200.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!</span>Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-64972659168437872812013-04-15T20:13:00.000-07:002013-04-15T20:13:57.036-07:00Lobster Macaroni & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-S96NiymdFDM/UWm0DD0OPuI/AAAAAAAAAzQ/wRGSwviIYX4/s1600/DSC_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-S96NiymdFDM/UWm0DD0OPuI/AAAAAAAAAzQ/wRGSwviIYX4/s1600/DSC_0328.JPG" /></a></div>
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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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Moreover, the recipe that I created includes low-fat milk and cheese without butter!<br />
<br />
<br />
<b><u>Ingredients for 2 to 3 people</u></b><br />
6 oz macaroni<br />
some salt<br />
4 tablespoons Panko (Japanese style bread crumbs)<br />
1/2 oz freshly grated Parmesan cheese<br />
1 teaspoon paprika<br />
1/4 - 1/2 teaspoon (depending on how hot you prefer) cayenne pepper<br />
1/2 litre (2 cups + 4 teaspoons) 1 % low fat milk<br />
2 tablespoons all-purpose flour<br />
some olive oil<br />
1/2 small onion, finely chopped<br />
1 - 2 clove garlic, finely chopped<br />
1 tablespoon tomato paste<br />
3 1/4 oz low-fat Cheddar cheese<br />
salt and black pepper to taste<br />
10 - 11 oz frozen lobster meat (defrost and lightly squeeze to remove excess liquid)<br />
1 tablespoon chopped tarragon leaves<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Boil plenty of water for the macaroni and add a good teaspoonful of salt. Cook the macaroni until al dente. Drain and set aside.<br />
<br />
In a small mixing bowl, place the panko, Parmesan cheese, paprika and cayenne pepper. Mix well and set aside.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Pour the milk/flour mixture into the frying pan and, constantly whisking, bring to a boil. <br />Add one third of the cheese at a time and stir well between each addition until the cheese is melted.<br />
<br />
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.)<br />
<br />
Remove the frying pan from the heat and stir in the tarragon.<br />
<br />
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.<br />
<br />
Sprinkle some chopped tarragon and serve hot.<br />
<br />
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<br />
<span style="font-size: small;"><span>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 <a href="http://ameblo.jp/cookinglish/entry-11510924640.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!</span></span><br />
<br />
<br />
<span style="font-size: small;"><b><材料 3人分></b></span>
<span style="font-size: small;"><br />
マカロニ...160g<br />
塩...適宜<br />
パン粉...大さじ4<br />
パルメザンチーズ...15g<br />
パプリカ...小さじ1<br />
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!)<br />
牛乳...500ml<br />
小麦粉...大さじ2<br />
オリーブオイル...適宜<br />
たまねぎ、みじん切り...小1/2個<br />
にんにく、みじん切り...1~2かけ<br />
トマトペースト...大さじ1<br />
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<br />
塩ブラックペッパー...適宜<br />
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<br />
タラゴンの葉のみじん切り...大さじ1程度<br /> </span><br />
<br />
<span style="font-size: small;"><b><作り方></b></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>1.</b>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。</span><span style="font-size: small;"><b> </b></span><br />
<br />
<span style="font-size: small;"><b>2.</b>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<span style="font-size: small;">。</span></span><br />
<br />
<span style="font-size: small;"><b>3.</b>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。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>4.</b>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。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>5.</b>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。</span><br />
<br />
<span style="font-size: small;"><b>6.</b>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!)<b> </b></span><br />
<br />
<span style="font-size: small;"><b>7.</b>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。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>8.</b>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。</span><br />
<br />
<br />
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-7898513879681222372013-04-05T14:00:00.002-07:002013-04-11T09:24:07.882-07:00Kedgeree Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NMbNodSGxZQ/UV87QAlMNJI/AAAAAAAAAyw/YB2UZj9QlCo/s1600/DSC_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NMbNodSGxZQ/UV87QAlMNJI/AAAAAAAAAyw/YB2UZj9QlCo/s1600/DSC_0540.JPG" /></a></div>
<br />
In Britain, there are some dishes inspired by Indian cuisine. They call those Anglo-Indian.<br />
<br />
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.<br />
<br />
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!<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
<br />
<b><u>Ingredients for 2 - 3 people</u></b><br />
1 tablespoon butter, withholding 1/3 for greasing<br />
1/2 onion, chopped finely<br />
1 - 2 cloves garlic, chopped finely<br />
2 - 2 1/2 inches carrot, peeled and chopped to the size of corn and peas <br />
3 tablespoons sweetcorn, either frozen or canned<br />
3 tablespoons frozen peas<br />
2 cups cooked warm sushi rice (available at the oriental corner of any supermarket)<br />
2 tablespoons chopped chives or parsley<br />
2 teaspoons curry powder<br />
1/4 teaspoon ground cumin<br />
1/4 teaspoon ground coriander<br />
1/4 teaspoon ground cinnamon<br />
1 can (about 5 oz) pink salmon, drained well<br />
salt and black pepper to taste<br />
3 eggs<br />
1 oz mature Cheddar cheese, grated<br />
2 tablespoons half & half<br />
6 - 8 cherry tomatoes, cut in half<br />
<br />
<br />
<b><u>Instructions</u></b><br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Cook in a preheated oven at 350 F for 45 - 50 minutes.<br />
<br />
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<br />
<span style="font-size: small;">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 <a href="http://ameblo.jp/cookinglish/entry-11505309944.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!</span><br />
<br />
<br />
<span style="font-size: small;"><b><材料 2~3人分></b></span><br />
<span style="font-size: small;"></span>
<span style="font-size: small;">バター...10g+型に塗る分</span><br />
<span style="font-size: small;">たまねぎ、みじん切り...1/2個</span><br />
<span style="font-size: small;">にんにく、みじん切り...1~2かけ</span><br />
<span style="font-size: small;">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</span><br />
<span style="font-size: small;">スイートコーン、冷凍ものでも缶ものでも...大さじ3</span><br />
<span style="font-size: small;">冷凍グリーンピース...大さじ3</span><br />
<span style="font-size: small;">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</span><br />
<span style="font-size: small;">チャイブまたはパセリのみじん切り...大さじ2</span><br />
<span style="font-size: small;">カレー粉...小さじ2</span><br />
<span style="font-size: small;">クミンパウダー...小さじ1/4</span><br />
<span style="font-size: small;">コリアンダーパウダー...小さじ1/4</span><br />
<span style="font-size: small;">シナモンパウダー...小さじ1/4</span><br />
<span style="font-size: small;">鮭缶、缶汁をしっかり切る...1缶(140g)</span><br />
<span style="font-size: small;">塩ブラックペッパー...適宜</span><br />
<span style="font-size: small;">卵...3個</span><br />
<span style="font-size: small;">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</span><br />
<span style="font-size: small;">生クリーム...大さじ2(私はHalf & Halfを使用)</span><br />
<span style="font-size: small;">チェリートマト、縦2等分する...6~8個</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b><作り方></b></span><br />
<span style="font-size: small;"><b><span style="font-size: small;">1</span>.</b>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。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>2.</b>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。</span><br />
<br />
<span style="font-size: small;"><b>3.</b>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。</span><br />
<br />
<span style="font-size: small;"><b>4.</b>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。</span><br />
<br />
<span style="font-size: small;"><b>5.</b>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。</span><br />
<br />
<span style="font-size: small;"><b>6.</b>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。 </span><br />
<br />
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<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-6359717915247692312013-04-04T16:27:00.000-07:002013-04-04T20:53:07.632-07:00Lamb Chop Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-97OpFmQYhWA/UVIljp8splI/AAAAAAAAAxo/cVZJiraDZUs/s1600/DSC_0787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-97OpFmQYhWA/UVIljp8splI/AAAAAAAAAxo/cVZJiraDZUs/s1600/DSC_0787.JPG" /></a></div>
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
<br />
<b><u>Ingredients for 2 people</u></b><br />
<b>(stew) </b><br />
olive oil<br />
2 lamb shoulder blade chops<br />
2 large shallots, peeled<br />
2 cloves garlic, chopped <br />
1 medium size dried Mexican red chile, seeded and chopped <br />
1 small bell pepper (any colour), seeded, removed membrane and thinly sliced vertically<br />
4 - 6 (depending upon the size) brown mushrooms, trimming the end of the stem<br />
1 pack (0.75 oz) basil leaves, chopped<br />
1 small bottle (187ml) of red wine, divided to 2/3 and 1/3<br />
1/4 cup red wine vinegar<br />
1/2 cup (100ml) water<br />
salt & black pepper<br />
4 - 6 (depending upon the size) cherry tomatoes<br />
<br />
<b>(risotto)</b><br />
2 1/2 cups stock (2 1/2 teaspoons of granulated chicken stock diluted in 2 1/2 cups hot water) <br />
1 tablespoon butter<br />
1/2 small onion, chopped finely<br />
3/4 cup rice, use without washing<br />
1/2 oz grated Parmesan cheese <br />
<br />
<br />
<b><u>Instructions</u></b><br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Put the risotto and stew on one plate and serve hot.<br />
<br />
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<br />
<span style="font-size: x-small;"><span style="font-size: small;">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 <a href="http://ameblo.jp/cookinglish/entry-10426075629.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!</span></span><br />
<br />
<br />
<span style="font-size: small; font-weight: bold;"><材料 2人分></span><span style="font-size: small;"> </span><br />
<b><span style="font-size: small;">(シチュー)</span></b><br />
<span style="font-size: small;">オリーブオイル...適宜</span><br />
<span style="font-size: small;">ラムショルダーブレイドチョップ...2枚</span><br />
<span style="font-size: small;">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)</span><br />
<span style="font-size: small;">にんにく、みじん切り...2かけ</span><br />
<span style="font-size: small;">唐辛子、種を抜きみじん切り...1~2本</span><br />
<span style="font-size: small;">パプリカ(好みの色)、へた、種、薄膜を取り除き細切り...小1個</span><br />
<span style="font-size: small;">マッシュルーム、石突の汚れた部分を取り除く...4~6個</span><br />
<span style="font-size: small;">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</span><br />
<span style="font-size: small;">赤ワイン...1/4ボトルサイズ1本(187ml)</span><br />
<span style="font-size: small;">ワインビネガー...60ml</span><br />
<span style="font-size: small;">水...100ml</span><br />
<span style="font-size: small;">塩ブラックペッパー...適宜</span><br />
<span style="font-size: small;">チェリートマト...4~6個</span><br />
<span style="font-size: small;"><br /></span>
<b><span style="font-size: small;">(リゾット)</span></b><br />
<span style="font-size: small;">チキンストック、固形コンソメ3個を湯に溶いたもの...600ml</span><br />
<span style="font-size: small;">バター...15g</span><br />
<span style="font-size: small;">たまねぎ、みじん切り...<span style="font-size: small;">小</span>1/2個</span><br />
<span style="font-size: small;">米(洗わない!)...1合</span><br />
<span style="font-size: small;">パルメザンチーズ、おろしたてのもの...30g</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small; font-weight: bold;"><作り方></span><br />
<span style="font-size: small; font-weight: bold;">1.</span><span style="font-size: small;">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。</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small; font-weight: bold;">2.</span><span style="font-size: small;">1の鍋に必要に応じ<span style="font-size: small;">オリーブ</span>リーブオイルを足し<span style="font-size: small;">、</span>シャロットを薄っすら色づくまで4~5分炒める。<span style="font-size: small;">にんにく、</span>唐辛子、パプリカ、マッシュルーム、バジルを加<span style="font-size: small;">え</span>更に2~3分炒める。</span><br />
<br />
<span style="font-size: small;"><b>3.</b>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<span style="font-size: small;">を加えて煮立て、塩<span style="font-size: small;">、ブラックペッパーで調味する。</span></span></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small; font-weight: bold;">4.</span><span style="font-size: small;"><span style="font-size: small;">3<span style="font-size: small;">に</span></span>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<span style="font-size: small;">4</span>0~<span style="font-size: small;">5</span>0分煮る。出来上がりの10<span style="font-size: small;">分前、味見をし必要に応じ調味料を足し、</span>水分が多いようならば蓋を取って煮詰めると良い。</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small; font-weight: bold;">5.</span><span style="font-size: small;">シチューが出来上がる約30分前からリゾット<span style="font-size: small;">作りにかかる。</span>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<span style="font-size: small;">しておく<span style="font-size: small;">。</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>6.</b></span></span>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。</span><br />
<br />
<span style="font-size: small; font-weight: bold;"><b>7.</b></span><span style="font-size: small;">6に</span>ワインの残りを加え、水分を米に完全に吸い取らせる。<span style="font-size: small;">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。</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small; font-weight: bold;">8.</span><span style="font-size: small;">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。</span><br />
<br />
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-84236954089904085692013-03-28T21:09:00.001-07:002013-03-29T14:44:39.657-07:00Orange Flavoured Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qzaciWO13CM/UVTSPxa1dQI/AAAAAAAAAyg/YQmDNcZXESc/s1600/DSC_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qzaciWO13CM/UVTSPxa1dQI/AAAAAAAAAyg/YQmDNcZXESc/s1600/DSC_0222.JPG" /></a></div>
<br />
Every year I bake my home-made hot cross buns for a Good Friday breakfast, and today I baked some for tomorrow!.<br />
<br />
This year I modified my usual recipe, adding some orange juice and zest to the dough, and orange extract to the biscuit dough and icing. I made two types, 12 of them with biscuit crosses and the other 9 have icing crosses.<br />
<br />
Both hot cross buns are awesome! I have been baking hot cross buns for many years, but these are definitely No.1!<br />
<br />
So, I would like to quickly publish my newly modified recipe, so that, if you are planning to bake some tomorrow, I can share my gorgeous hot cross buns with you.<br />
<br />
The measurements shown below are metric scales which I usually use. I did not have time to convert the figures into avoirdupois. If necessary, I would appreciate it if you could do so yourself.<br />
<br />
<br />
<b><u>Ingredients for 21 buns</u></b><br />
<b>(bread dough)</b><br />
540g all-purpose flour (alternative to British plain flour) + dusting<br />
1.5 teaspoon cinnamon powder<br />
1/2 teaspoon nutmeg powder<br />
1/2 teaspoon powdered ginger<br />
1.5 teaspoon salt<br />
60g butter<br />
60g sugar<br />
1 egg <br />
zest of 1 orange<br />
juice of 1 medium orange, pour into a measuring cup<br />
milk, add to the measuring cup holding the orange juice to make it up to 260ml<br />
2 teaspoons bread machine yeast<br />
<br />
<b>(dried fruits)</b><br />
70g raisins<br />
40g golden raisins<br />
40g currants<br />
<br />
<b>(other)</b><br />
butter to grease the baking pans<br />
1 egg, well beaten with pinch of salt for egg wash <br />
<br />
<b>(biscuit dough for 12 buns)</b><br />
100g all-purpose flour + extra for dusting<br />
1/4 teaspoon baking powder<br />
30g icing sugar <br />
50g butter, cubed (half inch) and chilled<br />
1 teaspoon orange flavour extract (sometimes called orange water in the supermarket)<br />
A little milk (enough to make the dough smooth)<br />
<br />
<b>(icing for 9 buns)</b><br />
100g icing sugar<br />
1 teaspoon orange flavoured extract <br />
more or less than 1 tablespoon milk<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Place all the dough ingredients in a bread machine
pan according to the recommended order by the manufacture, then select
the raisin dough cycle. Add the dried fruits when beeps. <br />
<br />
To make the biscuit dough, sieve the flour, baking powder and icing sugar into a mixing bowl. Add the butter to the flour, then with
your fingertips or using a pastry blender, rub the butter into the flour lightly until the mixture resembles fine breadcrumbs.<br />
<br />
Add the orange extract and then, little by little milk (about 1 teaspoonful each addition) to the flour mixture, then mix the pastry until it becomes smooth. Do not put too much milk! As the flour mixture has quite high amount of powder sugar, it will end up becoming too sticky to roll. Wrap the pastry in aluminium
foil and let it rest in the refrigerator for at least 1 hour.<br />
<br />
Remove the biscuit dough from the fridge, then unwrap. On a lightly floured surface, roll the dough to the size of 12 x 6 inch rectangular. Using a pie cutter or knife, cut the dough into half inch x 24 strips. <br />
<br />
When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface. Punch down the dough, then divide it into 21 equal sized balls. Place 9 of them in a greased 8 inch square disposable aluminium baking pan and cover with a damp cloth and let them rest in a warm room for 50 minutes to 1 hour. These buns are for presents and given away in the pan.<br />
<br />
As for the rest of buns, first of all, grease well a 11 inch flan tin with butter and line the base with
parchment paper. Now, place two strips of biscuit dough on the bun forming a cross, cut the extra
biscuit dough and roughly tucking each end of the cross to the bottom of bun. Remember that the bread dough will rise but the biscuit dough will not. This means if you tuck the cross tightly under the buns, the biscuit strips will break easily as they do not expand as much as the buns.<br />
<br />
Place three buns close together (forming a triangle)
in the centre, then place the rest evenly around the circumference of
the tin. Cover the rolls with a damp cloth and let them rest in a warm room for
50 minutes to 1 hour, or until they double in size.<br />
<br />
Brush all the buns with egg wash and bake in the preheated oven at 200C (400F) for 12 - 15 minutes.<br />
<br />
When the buns are baked, remove from the oven and cool for 15 minutes. As for the 9 buns to be given as a present, leave to cool down as they are, and as for the other 12 rolls, remove from the flan tin and cool. Do not attempt to remove the 12 rolls from the tin without the 15 minutes cooling time, as the biscuit dough is very fragile when hot and will break.<br />
<br />
To make orange flavoured icing, place the icing sugar in a mixing bowl, add the orange flavoured extract and gradually add the milk to make icing which is quite thick but still able to pipe. Pipe the icing on the 9 buns forming a cross.<br />
<br />
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<br />
<span style="font-size: small;">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 <a href="http://ameblo.jp/cookinglish/entry-11500933439.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit! </span><br />
<br />
<br />
<span style="font-size: small;"><b><材料 21個分></b><br />
<b>(パン生地)</b><br />
強力粉...270g+打粉<br />
薄力粉...270g(粉をあわせる代わりに、オールパーポスかプレーンのみ540gでも可)<br />
シナモンパウダー...小さじ1.5<br />
ナツメグパウダー...小さじ1/2<br />
ジンジャーパウダー...小さじ1/2<br />
塩...小さじ1.5<br />
バター...60g<br />
砂糖...60g<br />
卵...1個<br />
オレンジ皮...普通サイズ1個分<br />
オレンジ汁...普通サイズ1個分を計量カップに入れる<br />
牛乳...オレンジ汁の入った計量カップにメモリ260mlまで注ぎ入れる<br />
ドライイースト...小さじ2<br />
<br />
<b>(ドライフルーツ)</b><br />
レーズン...80g<br />
サルタナ(ゴールデンレーズン)...40g<br />
カランツ...40g<br />
<b><span style="color: red;"><span style="font-size: x-small;">ドライフルーツは、3つ揃わない場合は2種類でも1種類でも、またクランベリーなどを代用してもオーケーです。</span><br />
</span></b><br />
<b>(その他)</b><br />
バター...型に塗る分適宜(型を使わず個別にトレーに載せて焼いてももちオーケー!)<br />
溶き卵、塩ひとつまみを加えよく溶く...生地に塗る分適宜<br />
<br />
<b>(ビスケット生地 約12個分)</b><br />
薄力粉(またはオールパーポスやプレインでも可)...100g+打粉<br />
ベーキングパウダー...小さじ1/4<br />
アイシングシュガー(粉糖)...30g<br />
無塩バター、角切りした冷蔵庫から出したてのもの...50g<br />
オレンジエッセンス...小さじ1<br />
牛乳...少量<br />
<br />
<b>(アイシング 約9個分)</b><br />
アイシングシュガー...100g<br />
オレンジエッセンス...小さじ1<br />
牛乳...少量<br />
<span style="font-size: x-small;"><b><span style="color: red;">オレンジエッセンスが手に入らなかった場合は、ビスケット生地にもアイシングにも、バニラエッセンスを代用されると良いです。</span></b></span><br />
<br />
<br />
<b><作り方></b><br />
<b>1.</b>パン生地の材料をホームベーカリーの容器に入れ、レーズン生地コースを選択。ブザーと同時にドライフルーツ3種を投入する。(フルーツディスペンサーの付いた機種は、そちらをご利用くださいまし!)<br />
<br />
<b>2.</b>生地を捏ねている間にビスケット生地の準備をする。粉、ベーキングパウダー、アイシングシュガーを合わせ篩う。冷蔵庫から出したてのバターを加え、ペーストリーブレンダーか指で、そぼろ状になるまでよく粉に擦り込む。<br />
<br />
<b>3.</b>2にオレンジエッセンスを加える。牛乳を少量ずつ(小さじ1程度)徐々に加え、スムーズな生地にまとめる。(牛乳の入れすぎには注意です。小麦粉に対する粉糖の割合が多いので、水分を加えすぎるとベタベタの生地になります。)<br />
<br />
<b>4.</b>3をラップに包み、更にその上からアルミフォイルで包んで、冷蔵庫で最低1時間冷やす。<br />
<br />
<b>5.</b>生地コースが終了する約30分ほど前、ビスケット生地を冷蔵庫から取り出し、打粉をした台の上で、縦10cmx横30cm程度の長方形に延ばす。パイカッターなどを使い、約1cm間隔に縦に生地を切り、十字架用の帯を準備しておく。<br />
<br />
<b>6.</b>コースの終了した生地を打粉をした台の上に取り出す。ガス抜きをし、21個に均等に分けて丸める。内9個は、バターを塗った20cmのアルミ角型に、生地と生地、及び生地と型の間に平均にスペースを取って並べ、濡れ布巾を被せて2次発酵。</span><br />
<br />
<span style="font-size: small;"><b>7.</b>残りの12個の生地には5で準備したビスケット生地の帯を、十字の形に貼りつける。余分な生地を切り取り、バンズの底面に軽く折り込む。</span><br />
<span style="font-size: small;"><br /><b>8.</b>バターを塗り、底面にはパーチメントペーパーを敷いた27~28cmのタルト型に、真ん中に3つ、周囲に9つを、平均にスペースを取りながら並べる。濡れ布巾を被せこちらも2次発酵。</span><br />
<br />
<span style="font-size: small;"><b>9.</b>溶き卵をどちらの型のバンズにも薄く塗り、200度で予熱を済ませたオーブンで、12~15分、または表面にこんがりと焼き目が付くまで焼く。オーブンから取り出したらラックに移し、型を抜くバンズはまず側面を抜き、30分程度冷ましてから底面とペーパーを取り除く。 </span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><b>10.</b>アイシングを作る。粉糖にオレンジエッセンスと牛乳少量(量的には大さじ1程度。但し一度に加えず、徐々に加えてくださいませ!)を加えてよく混ぜ、歯磨き程度固さのアイシングを作る。冷めた9つのバンズの表面に十字架を描く。</span></span><br />
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-39499588367714070662013-03-25T10:14:00.003-07:002013-03-25T10:14:57.201-07:00Cottage Pie in Twice Baked Jacket Potato<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bniTx2L58I8/UU4IcEqdPvI/AAAAAAAAAxU/yQNJ50Qn0YA/s1600/DSC_0890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bniTx2L58I8/UU4IcEqdPvI/AAAAAAAAAxU/yQNJ50Qn0YA/s1600/DSC_0890.JPG" /></a></div>
<br />
During my years in the UK, I learnt how to cook lots of British & Irish dishes. Cottage pie was one of the first dishes that I learnt from British people.<br />
<br />
Cottage pie is a simple weekday evening meal for <span style="font-size: small;">the </span>busy British family. For housewives, they can prepare it in their limited spare moments from child care and housework, and for professional couples, either husband or wife (whichever one comes home before the other after the long day at work) can cook it for their partner and family without extra effort. It is still a hearty and filling dish and everyone's favourite. <br />
<br />
Though cottage pie was originally one of Britain's clever cooking inventions in ensure no waste of the leftovers from roast beef, nowadays most people cook it with raw meat. For your information, the term for cottage pie is to cook with beef and a similar dish cooked with lamb is to be called shepherd's pie.<br />
<br />
In this blog, I am introducing a variation of cottage pie which is cooked in a twice baked jacket potato and served with gravy.<br />
<br />
<br />
<b><u>Ingredients for 2 people</u></b><br />
<b>(jacket potatoes) </b><br />
2 large russet potatoes<br />
1 tablespoon butter<br />
3 tablespoon milk <br />
<br />
<b>(filling)</b><br />
olive oil<br />
1/2 lb ground beef<br />
1/2 medium sized onion, chopped<u><b> </b></u>finely <br />
1 small carrot, peeled, chopped finely<br />
1/4 green bell pepper, seeded, membrane removed, then chopped finely<br />
3 brown mushrooms, the end of stems removed, chopped finely<br />
3 OXO beef stock cubes, diluted in 2 1/2 cups of hot water<br />
1 tablespoon tomato paste<br />
1 tablespoon Lee & Perrins Worcestershire sauce<br />
1/2 nutmeg, grated<br />
salt & black pepper to taste<br />
1/2 cup chopped parsley<br />
<br />
<b>(other)</b><br />
2 oz grated Cheddar cheese<br />
1 tablespoon pale dry sherry or brandy<br />
1 tablespoon all-purpose flour, dissolved in 2 tablespoons water<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Wash the potatoes and lightly pat-dry with kitchen paper. Wrap the potatoes
individually with a kitchen paper and cook in the microwave at 1000W for 8
minutes (flip them over once during cooking in the microwave).<br />
<br />
Remove the kitchen paper and place the potatoes on an ovenable
tray, turning the potatoes over, so the top side in the microwave
becomes the bottom side in the oven. Cook in a preheated oven at 400F
for 20 minutes or until tender when tested with a skewer.<br />
<br />
While baking the potatoes, heat a little amount of olive oil in a frying pan (if you are cooking more fatty beef in a non-stick frying pan, you can omit the oil) add the meat and cook for 6 - 7 minutes or until no longer red and any excess water has come out of the meat. Drain through kitchen paper, discard the mysterious water and set aside.<br />
<br />
Clean the frying pan with paper and heat some more olive oil. Add the onion and cook for 4 - 5 minutes or until becomes soft, then add the garlic, carrot, bell pepper and mushroom and cook for a further 3- 4 minutes until the volume of the vegetables reduces by half.<br />
<br />
Return the beef, add the beef stock and bring to a boil. Add the tomato paste, Lee & Perrins Worcestershire sauce and grated nutmeg. Season with salt and black pepper, then cook for 7 - 8 minutes or until the liquid has reduced a bit and slightly thickened.<br />
<br />
Add the parsley, mix well, then remove from the heat and strain the filling through a colander to separate from the stock. Reserve the stock for the gravy.<br />
<br />
When the potatoes are done, remove them from the oven and, while they are still hot, wearing a pair of oven gloves,vertically cut them in half. With a spoon, scrape off the flesh to a mixing bowl being careful to not break the potato skins.<br />
<br />
Add the butter and milk to the potato flesh and mash well to make a creamy mashed potato.<br />
<br />
Fill the potato skins with the beef filling and cover with the mashed potato. Sprinkle the cheese all over the jacket potatoes and bake in a preheated oven at 400F for 20 minutes or until the cheese melts and browns.<br />
<br />
While baking the jacket potatoes, put the stock separated from the filling in a small pan and place on a medium heat. Bring to a boil, season with salt and black pepper if necessary, then add the sherry or brandy. Reduce the heat to simmer and, stirring well, gradually add the flour to thicken the gravy. Increase the heat to medium and cook for 1 minute.<br />
<br />
Serve the jacket potatoes hot with the gravy.<br />
<br />
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<br />
<span style="font-size: small;">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 <a href="http://ameblo.jp/cookinglish/entry-11496821328.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit! </span><br />
<br />
<br />
<span style="font-size: small;"><b><材料 3~4人分></b></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">じゃがいも、ジャケットポテトに適したジャンボサイズ...2~3個(普通サイズのじゃがいも6個)</span><br />
<span style="font-size: small;">バター...10~15g</span><br />
<span style="font-size: small;">低脂肪牛乳...大さじ3</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>(フィリング)</b></span><br />
<span style="font-size: small;">牛ミンチ...225g</span><br />
<span style="font-size: small;">オリーブオイル...適宜(脂肪の多いミンチなら焦げ付かないフライパン利用でノンオイル調理可)</span><br />
<span style="font-size: small;">たまねぎ、粗みじん切り...大1/2個</span><br />
<span style="font-size: small;">にんにく、細かく刻む...2かけ </span><br />
<span style="font-size: small;">人参、皮を剥き細かく刻む...細いもの1/2本</span><br />
<span style="font-size: small;">パプリカ、種を抜き白い薄膜を取り除いて細かく刻む...1/4個</span><br />
<span style="font-size: small;">マッシュルーム、石突を取り除き細かく刻む...3個</span><br />
<span style="font-size: small;">OXOキューブ、600mlの湯で溶く...3個(味の素固形コンソメなら同量の湯で2個を溶く)</span><br />
<span style="font-size: small;">トマトペースト...大さじ1</span><br />
<span style="font-size: small;">リー&ペリンウスターシャーソース...大さじ1</span><br />
<span style="font-size: small;">ナツメグの削ったもの...1/2個分(もしくはナツメグパウダー小さじ1)</span><br />
<span style="font-size: small;">塩ブラックペッパー...適宜</span><br />
<span style="font-size: small;">パセリのみじん切り...1/2カップ</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>(その他)</b></span><br />
<span style="font-size: small;">チェダーチーズもしくはピザ用細切りチーズ...40~50g</span><br />
<span style="font-size: small;">シェリー酒またはブランディー...大さじ1(どちらもなければ不要)</span><br />
<span style="font-size: small;">水溶き小麦粉...大さじ1の小麦粉を大さじ2の水で溶いたもの</span><br />
<br />
<br />
<span style="font-size: small;"><b><作り方></b></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>1.</b>じゃがいもは皮ごと食べれるようにたわしで綺麗に洗って汚れを落とす。ペーパーでパットドライ程度に軽く水分を取り、キッチンペーパーに包んで1000Wの電子レンジで約10分加熱する<span style="font-size: small;">。</span></span><br />
<br />
<span style="font-size: small;"><b>2.</b>レンジで底になっていた面が上になるようにオーブントレーにじゃがいもを並べ、200度で予熱を済ませたオーブンで25~30分、または竹串がすっと通るようになるまで焼く。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>3.</b>じゃがいもを焼いている間にフィリングの準備をする。<span style="font-size: small;">必要に応じ少量のオリーブオイルをフライパンに熱し牛ミンチをほぐしながら炒める。赤みがなくなり<span style="font-size: small;">芯まで火が通ったら、<span style="font-size: small;">穴のあいたお玉でペーパーの上に取り出す。鍋の底に残った水分<span style="font-size: small;">は</span>処分し、ペーパーで汚れを拭き取る。</span></span></span></span><br />
<br />
<span style="font-size: small;"><b>4.</b>フライパンにオリーブオイルを熱したまねぎを炒める。しんなりしてきたら、にんにく、人参、パプリカ、マッシュルームを加えて炒める。野菜のボリュームが半減するくらいまで<span style="font-size: small;">よく炒める。</span></span><br />
<br />
<span style="font-size: small;"><b>5.</b>4に牛肉を戻す。熱湯で溶いたスープキューブを加え、煮立ってきたらトマトペースト、ウスターシャーソース、ナツメグを加え、塩、ブラックペッパーで味を調える。そのまま7~8分、スープの量が少し減るまで煮詰める。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>6.</b>5にパセリを加え全体に混ぜ合わせたら火からおろす。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>7.</b>ボウルにざるを載せ、6を具と煮汁を分ける。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>8.</b>じゃがいもが焼きあがったら、やけどをしないように注意しながら、熱い内に<span style="font-size: small;">縦</span>半分に切り分け身をくり抜く。くりぬいた身<span style="font-size: small;">が</span>熱い内にバターを加えて溶かし、牛乳を加えながらクリーミーなマッシュポテトに仕上げる。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>9.</b>7の具を8のじゃがいもの皮に6等分<span style="font-size: small;">し<span style="font-size: small;">て詰める</span></span>。<b><span style="font-size: small;"> </span></b></span><br />
<br />
<span style="font-size: small;"><b><span style="font-size: small;">1</span>0.</b>9の表面をたっぷりのマッシュポテトで被い、チーズをまぶ<span style="font-size: small;">して、</span>200度で予熱を済ませたオーブンで20分、または<span style="font-size: small;">チーズが溶け、</span>表面がこんがり色づくまで焼く。</span><br />
<br />
<span style="font-size: small;"><b>11.</b>グレービーを作る。7の煮汁を火にかけ、煮立ったら水溶き小麦粉で好みの濃度にとろみをつける。(目安は、デミグラスソースよりは薄い!)</span><br />
<span style="font-size: small;"><br /></span>
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com2tag:blogger.com,1999:blog-5558576330773528600.post-84912372582798049822013-03-22T09:39:00.000-07:002013-03-23T11:22:23.084-07:00Slow Cooked Beef in Guiness<div class="separator" style="clear: both; text-align: center;">
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<br />
Since I moved to the US, I have been looking for beef tendons - "suji" in Japanese - at my local butcher and in the supermarket's meat section, but I have not yet seen it sold separately. <br />
<br />
In Japan, especially in the Western parts of Japan where I am originally from, suji are commonly used for lots of braising dishes. They are one of the stiffest parts of beef, but once prepared properly, they are surprisingly soft and have much more flavour than most meats. Stews, hotpots and curries cooked with suji are so delicious!<br />
<br />
Nowadays, as I can not buy suji separately, I process them myself!<br />
<br />
When I buy a big block of beef, I cut off all the fat and tendons quite generously (usually one quarter to one third of the total weight) then, rather than chucking them away, freeze them separately from the trimmed meat which requires less cooking time. Whenever I decide to cook a braising dish, I defrost the beef trimmings, prepare them properly and use them as suji.<br />
<br />
Here is how I prepare suji and make homemade beef stock. <br />
<br />
In a large pan, boil just enough water to cover the beef trimmings. Add the beef
trimmings (if previously frozen you must defrost them completely before adding to the boiling water) for 5 - 6 minutes or until no longer red. Drain (throwing away the liquid) and wash the beef
trimmings thoroughly under running water. Cut the large pieces into bite size pieces if necessary, but bear in mind they will shrink a lot after cooking for several hours. Wash the pan with
detergent, too.<br />
<br />
Return the beef trimmings to the cleaned pan, add a half cup of sake (or any non-sweet white wine) and 6 - 8 cups of water per lb of beef trimmings, put the pan on
high heat and bring to a boil. Once boiling, cover, reduce the heat and simmer for 1 -
1.5 hours.<br />
<br />
With a slotted spoon, take out the beef trimmings
from the pan and transfer to a plate. Now, all the fat of beef trimmings should have dissolved into the stock and they have become so soft. You can use them as suji to cook any braising dishes.<br />
<br />
As for the
stock, strain the pan liquid through kitchen paper to remove the extra fat and scum, then
allow to cool. Once cooled to room temperature, chill it in the fridge over-night. The following day, take out the bowl from the fridge, then strain the liquid one more time
through kitchen paper, so that you can have low fat and healthy but still beautifully flavoured
clear beef stock.<br />
<br />
For the recipe I am introducing in this blog, make your homemade beef stock using the beef trimmings. Do not waste the beef trimmings and the rest of the stock! Freeze them so that you can use them as suji and homemade beef stock for your future cooking. For your reference, you can cook a beautiful Japanese style curry using the suji and stock (click <a href="http://wabisavvycooking.blogspot.com/2012/06/japanese-style-curry-curry-rice.html" target="_blank"><i>HERE</i></a> for the Japanese style curry recipe). <br />
<br />
<br />
<b><u>Ingredients for 5 - 6 people</u></b><br />
3 lb stewing beef (weight before extra fat and tendons trimmed generously)<br />
olive oil if necessary <br />
4 oz fatty bacon<br />
6 large shallots, peeled<br />
2 large cloves garlic, peeled and sliced<br />
1 heaped tablespoon all-purpose flour<br />
1 can (14.9 fl oz) Guinness<br />
1 cup beef stock made with the beef trimmings (as above)<br />
2 bay leaves<br />
2 - 3 sprigs thyme<br />
salt & black pepper<br />
1 - 2 teaspoons granulated beef stock (optional)<br />
<br />
<br />
<b><u>Instructions </u></b><br />
Cut off all the fat and tendons generously leaving some meat on the tendons. Cut the meat into 3/4 to 1 inch cubes. Following the directions above, prepare home made beef stock using the beef trimmings.<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0in;">
Heat a non-stick saute pan and brown the beef without oil or with a little
amount of oil if the beef is lean until the beef is browned all over
and any excess water has come out of the beef (4 - 5 minutes). Remove the beef from the pan and place on kitchen paper to drain. Discard the “mysterious” water and wash the pan with detergent.</div>
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<br /></div>
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Heat the cleaned saute pan and cook the bacon for 3 - 4 minutes until browned. With a slotted spoon, remove the bacon onto kitchen paper to drain. Do not discard the bacon fat as it is used for the next step.</div>
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<br /></div>
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Cook the shallots with the bacon fat for 4 - 5 minutes. If the bacon is not fatty enough, you can add a little bit of olive oil. Add the garlic and cook for 1 more minute. Return the beef and bacon to the pan, then add the flour. Stir well and coat the ingredients with the flour evenly. Gradually add the Guinness and homemade beef stock and, stirring constantly, bring to a boil.</div>
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<br /></div>
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Transfer the mixture into a slow cooker and season with salt & black pepper and add the granulated beef stock if you are using.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Put the bay leaves and thyme sprigs in a small cheese cloth bag and tie to close. Place the herb bag in the stew, put on the lid and cook at the low temperature setting for 6 hours (if you don't have a slow cooker, put it in a casserole dish and cook in the oven at 280 F for 3 - 3.5 hours.<br />
<br />
During the last half an hour, taste, add more seasoning as necessary and cook for the remaining time.<br />
<br />
Serve hot with some creamy mashed potato and boiled greens.<br />
<br />
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<br />
<span style="font-size: small;">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 <a href="http://ameblo.jp/cookinglish/entry-11388856797.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit! </span></div>
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<br />
<span style="font-size: small;"><b><材料 5~6人分></b> </span><br />
<span style="font-size: small;">シチュー用の輸入牛肉...1.2kg前後(脂肪や筋トリミングする前の目方)</span><br />
<span style="font-size: small;">オリーブオイル...適宜</span><br />
<span style="font-size: small;">脂身の多いベーコン、細かく刻む...100g(または豚バラ)</span><br />
<span style="font-size: small;">シャロット...大6個(もしくはペコロス20個程度か、レッドオニオン大2個をスライスしたもの)</span><br />
<span style="font-size: small;">にんにく、スライス...大2かけ</span><br />
<span style="font-size: small;">小麦粉...大さじ1強</span><br />
<span style="font-size: small;">ギネス...440~500ml</span><br />
<span style="font-size: small;">牛ストック(取り方は上記参照)...<span style="font-size: small;">240</span>ml</span><br />
<span style="font-size: small;">ローレル...2葉</span><br />
<span style="font-size: small;">タイム...数本</span><br />
<span style="font-size: small;">塩ブラックペッパー...適宜</span><br />
<span style="font-size: small;">顆粒ビーフストック...適宜(オプショナル)</span><br />
<br />
<br />
<span style="font-size: small;"><b><作り方></b></span><span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>1.</b>牛肉は余分な脂肪や筋を惜しみなく取り除き、ブロック肉の場合は3~4cmの大きい角切りにする。(取り除いた脂肪や筋は、上記の手順でストックに利用。)</span>
<span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>2.</b>フライパンに少量のオリーブオイルを熱し1の牛肉の全面を焼く。赤身がなくなったら鍋底の水が蒸発してしまう前に肉をペーパーに取り出し、溜まった水は処分して、フライパンを一度綺麗に洗う。(国産牛の場合は肉を取り出したら即手順3へ。)</span>
<span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>3.</b>フライパンを油を引かずに熱してベーコンを炒める。ベーコンの脂身が焼け、鍋底に油がたっぷり溜まったらペーパーに一旦取り出す。</span><br />
<br />
<span style="font-size: small;"><b>4.</b>3のフライパンでシャロットを炒める。4~5分しっかり炒め、全体に焼き目が付いたらにんにくを加え、更に1分程度炒める。(ベーコンから<span style="font-size: small;">脂</span>がたくさん湧いてこなかった場合は、必要に応じオリーブオイルを少々使用。)<br /> </span><br />
<span style="font-size: small;"><b>5.</b>4に牛肉とベーコンを戻し小麦粉を加えて、鍋底、肉、野菜の水分を粉で吸い取るようにしながら、全体に満遍なくコーティングする。</span><br />
<br />
<span style="font-size: small;"><b>6.</b>5にギネス<span style="font-size: small;">とビーストック</span>を加え、混ぜ合わせながら煮立てる。</span><br />
<br />
<span style="font-size: small;"><b>7.</b>6をスロークッカーの鍋に移し、出汁袋にローレルとタイムを入れしっかり口を閉じてシチューの表面に浮かべる。塩、ブラックペッパー、顆粒ビーフストック(オプショナル)で味を調え、低温で6時間調理する。<span style="font-size: small;">オーブン調理する場合は、140度のオーブンで3~<span style="font-size: small;">3.5</span>時間<span style="font-size: small;">調理する。</span></span></span><br />
<br />
<span style="font-size: small;"><b>8.</b>調理時間の残りが30分程度になったら蓋を取り味見をして、必要に応じ塩、ブラックペッパーで味を調える。</span><br />
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-13011555760728020152013-03-18T22:51:00.001-07:002013-03-18T22:51:52.982-07:00Japanese Style Potato Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
My husband loves English style potato salad with boiled new baby potatoes and chopped onion mixed with real mayonnaise. This is a simple salad but very tasty and I love it, too!<br />
<br />
However, there is a even more tasty potato salad - the Japanese style potato salad - and my husband and I love it even more than the English one.<br />
<br />
The Japanese style potato salad is cooked with mashed potatoes, has lots of ingredients including meat (usually thin sliced ham), vegetables and fruits, and mixed with creamy QP mayonnaise.<br />
<br />
The recipe that I am introducing to you in this blog was originally my mother's. I modified and upgraded it to even more delicious recipe and now I am confident that mine is far better than my mother's and any other recipe! I therefore call my recipe of Japanese style potato salad - the ultimate!<br />
<br />
I will promise you that once you taste my potato salad you will definitely say "Wow"! and your concept of potato salad will be completely changed!<br />
<br />
<br />
<b><u>Ingredients for 5 - 6 people</u></b><br />
2 large russet potatoes (about 12oz each)<br />
1 tablespoon white wine vinegar<br />
salt and white pepper to taste<br />
4 -5 pieces of bacon, chopped into small pieces<br />
3 inches of the thin end of a carrot, peeled and diced into small pieces<br />
1/2 onion,chopped into thin small pieces<br />
2 - 3 leaves cabbage, chopped into small pieces<br />
4 inches English cucumber, seeded, and very thinly sliced (mandolines are great!)<br />
1/2 granny smith apple, peeled, cored and chopped into small pieces<br />
2 tomatoes, peeled, seeded and chopped into small pieces<br />
3/4 - 1 cup mayonnaise (preferably QP mayonnaise)<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Peel each potato and cut into thirds. Wash them under running water to remove the starch, then place them in a large pan with enough water to cover. Boil them until a skewer can pierce the potatoes easily.<br />
<br />
Empty the potatoes into a colander, drain, then put the potatoes back to the pan. While putting the pan over a very low heat for 45 seconds to 1 minute, mash the potatoes with a masher to allow excess liquid contained in the potato to evaporate. Add the vinegar, salt & white pepper, mix well and cool completely.<br />
<br />
On a non-stick frying pan, cook the bacon without oil until crispy. Take the bacon and place on cooking paper and leave to cool completely.<br />
<br />
Boil some water in a small pan and cook the carrots for 2 - 3 minutes until it becomes soft. Drain and cool completely.<br />
<br />
In a mixing bowl, place the onion, cabbage and cucumber, add 1 teaspoon salt, mix with a spoon and leave for 15 minutes. Wash off the salt thoroughly and squeeze, then wrap with kitchen paper and squeeze one more time to remove the liquid completely.<br />
<br />
Make a lightly salted water by adding 1/2 teaspoon salt to 2 cups water and brine the apple for 15 minutes to prevent from discolouring. Drain and pat-dry with kitchen paper.<br />
<br />
In a large mixing bowl, place all the above ingredients including the tomatoes, pour the mayonnaise over the salad and mix well. Serve after chilling for a few hours. <br />
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<br />
<br />
<span style="font-size: small;">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 <a href="http://ameblo.jp/cookinglish/entry-11489245045.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!</span><br />
<br />
<br />
<b><材料 5~6人分></b><span style="font-size: small;"> </span><br />
<span style="font-size: small;">じゃがいも...650~700g(私はラセットポテトを2つ使用)<br />
白ワインビネガー...大さじ1<br />
塩白こしょう...適宜<br />
ベーコン、縦に2等分し細かく刻む...4~5枚(生ベーコンがなければハム4~5枚を焼かずに使用)<br />
人参、皮を剥き細かく刻む...細いところ7~8cm<br />
たまねぎ、1/2の薄い櫛形切り...小1/2個<br />
キャベツ、2~3mm幅に千切り...大きな葉2~3枚<br />
イングリッシュキューカンバ、種を抜き薄切り...7~8cm(日本のきゅうりなら1本を種を抜かずに使用)<br />
りんご、皮を剥き芯を取り除いて細かく刻む...海外の小サイズ1個(日本のりんごなら中1/2個)<br />
トマト、皮を剥き種を抜いて細かく刻む...2個<br />
マヨネーズ...3/4~1カップ(たっぷりと!)<br />
味の素...適宜</span>
<span style="font-size: small;"><b> </b></span><br />
<br />
<br />
<span style="font-size: small;"><b><作り方></b></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>1.</b>じゃがいもは皮を剥き大きく切り分け、流水ででんぷん分を綺麗に洗い流す。鍋に入れ、水を張って火にかける。煮立ってきたら火を弱め、竹串を刺してすっと通るようになるまで茹でる。</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>2.</b>1をざるに空けて水きりし、再び鍋に戻し、弱火にかけて水分を飛ばしながら、マッシャーでマッシュする。熱い内にワインビネガー、塩、白こしょうを加えて混ぜ、完全に冷ます。</span><br />
<span style="font-size: small;"> </span><span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>3.</b>フライパンを火にかけ、油を引かずにベーコンを炒める。4~5分じっくり炒め、ベーコンからたっぷり脂肪が湧き出てカリッとしたら、穴の開いたおたまで掬い上げ、ペーパーの上で余分な脂を切る。完全に冷ます。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>4.</b>人参は沸騰している湯で柔らかくなるまで数分茹で、ざるに空けて水切りし、完全に冷ます。<br />
<br />
<b>5.</b>たまねぎ、キャベツ、きゅうりはボウルにひとまとめにし、塩小さじ1弱を加えてよく混ぜ、しんなりするまで15分程度置く。流水で揉み洗いし塩分を洗い流して固く絞り、更にペーパーに包んで絞り完全に水分を取り除く。<br />
<br />
<b>6.</b>りんごは刻むと同時に500ml程度の水に小さじ1/2ほどの塩を加えた塩水に浸け、そのまま15分程度置いて変色するのを防ぐ。ざるに空け水切りし、さらにペーパーでパッティングドライして水分を取り除く。<br />
<br />
<b>7.</b>2~4が完全に冷めたら大きなボウルに一まとめにし、5、6、トマトも加えて、たっぷりのマヨネーズで和える。味の素を数振りし味を調える。冷蔵庫で冷たく冷やし、好みで、食べる時に醤油を2、3滴落とすと、また一層旨味が深まる。 </span><br />
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-8070877892643558862013-03-13T18:17:00.002-07:002013-03-13T18:17:31.744-07:00Tuna & Potato Pizza<div class="separator" style="clear: both; text-align: center;">
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At the end of a busy day, I often have no energy left to cook a meal for my family. Ready-to-bake pizzas from our local supermarkets used to appear at the dinner table on such days. However, now that we have tasted all of the selections at least once, we are pretty fed up with those pizzas and no longer buy them.<br />
<br />
In fact, they are not very healthy substitutes for homemade dinner, because the fat used is bad quality, and often include lots of salt and even high fructose corn syrup.<br />
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Nowadays, I found a far better emergency option - ready rolled pizza crust - and I always keep a tube or two of dough in the freezer.<br />
<br />
Without spending a couple hours on raising dough, they are ready-to-bake in a few minutes, can add my own toppings and spice & season to my taste.<br />
<br />
Today, I am introducing to you one of the most tasty and easy to create pizzas baked on a ready rolled pizza crust, topped with handy canned tuna and everyone's favorite veg - potato.<br />
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<br />
<b><u>Ingredients for 4 people</u></b><br />
1 Pillsbury thin pizza crust<br />
some olive oil for grease <br />
1 large russet (baking size) potato<br />
3/4 - 1 cup shredded mozzarella cheese<br />
1/2 onion, thinly sliced<br />
1 can (7 oz) tuna, drained well<br />
2 oz kalamata olive, sliced<br />
1 tablespoon capers<br />
black pepper to taste <br />
some QP mayonnaise*<br />
<br />
* QP mayonnaise is available at Japanese or Asian food stores. You can also order one from Amazon, although the online price is a little too expensive in comparison with the stores' prices. <br />
<br />
<br />
<b><u>Instructions</u></b><br />
Preheat an oven to 400F. Unroll the pizza crust and pressed it into a greased cookie sheet. Pierce the pizza base with a fork in several places to allow airflow and prevent bubbles. Bake in the oven for 8 minutes.<br />
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Peel the potato and slice into 1/8 inch thickness rounds. Wash the potato slices well under running water to remove excess starch. Add them to the pan with enough water to cover and place on the heat. Boil only for a minute or two, remove from the heat and drain well.<br />
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Spread the cheese all over the pre-baked pizza crust evenly, then lay the potato slices so as not to overlap. <br />
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Spread the onion, then tuna all over the potatoes evenly. Scatter the olive and capers and season with black pepper.<br />
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Squeeze the tube of QP mayonnaise diagonally from the top left hand side to the bottom right hand side in half inch intervals, then do the same from top right hand side to the bottom left hand side. Now you have a lattice pattern of mayonnaise on your pizza.<br />
<br />
Bake it in the oven at 400F for 10 minutes. Make sure not to over-bake as you lose the mayonnaise flavour.<br />
<br />
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<br />
<br />
<span style="font-size: small;">Below is the Japanese version of the recipe. If </span>you would like to read this recipe in Japanese with pictures covering every step, please click <a href="http://ameblo.jp/cookinglish/entry-11270985575.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!<br />
<br />
<br />
<b><材料 4人分></b><br />
ピルズブリー社のクリスピータイプピザ生地...1本<br />
オリーブオイル...適宜(型に塗る分)<br />
ベイク用の大きなじゃがいも(ラセットなど)...1個<br />
ピザ用細切りモッツァレラチーズ...3/4~1カップ<br />
たまねぎ、薄櫛形切り...1/2個<br />
ツナ缶、缶汁をしっかり切っておく...1缶(198g入)<br />
オリーブ、薄切り...50g<br />
ケイパー...大さじ1<br />
ブラックペッパー...適宜<br />
QPマヨネーズ...適宜<br />
<br />
<br />
<b><作り方></b><br />
<b>1.</b>ピザ生地を筒から取り出し、薄くオリーブオイルを塗ったオーブントレーの上に広げる。手でオーブントレーの縁、四隅までしっかりと延ばす。フォークで空気穴をたくさん開け、200度で予熱を済ませたオーブンで8分焼く。<br />
<br />
<b>2.</b> じゃがいもは皮を剥き4mm程度の厚みに輪切りする。流水で綺麗にでんぷん分を洗い流し、鍋に入れ、水を張って火にかける。グツグツ沸騰したら、潰れる前に1、2分で火から下ろし、ざるに空けて水切りしておく。<br />
<br />
<b>3.</b>1の上にチーズを満遍なく広げる。2を重ならないようにして、チーズが隠れるくらいにピザ生地の上にぎっしりと敷き詰める。<br />
<br />
<b>4.</b>3の上にたまねぎ、ツナの順にトッピングし、オリーブとケイパーを満遍なく散らし、ブラックペッパーで味を調える。<br />
<br />
<b>5.</b>QPマヨネーズを1.5~2cm間隔に右上から左下、左上から右下に各斜めに格子模様になるように絞る。<br />
<br />
<b>6.</b>200度のオーブンで10分程度焼く。(焼きすぎるとマヨネーズの風味を損なってしまうので要注意!)<br />
<br />
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Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-74900914604356884872013-03-07T23:37:00.000-08:002013-03-08T00:57:19.151-08:00Indian Twisted Meatball Sub<div class="separator" style="clear: both; text-align: center;">
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It may sound strange to you if I say garam masala - a famous Indian spice - works in Italian style meatballs, but I am not kidding. It works very well and although I call this dish Indian twisted, it has not got a curry flavour.<br />
<br />
Garam masala is one of my secret cooking weapons, specially when I cook dishes using ground meat such as hamburgers, meatloaves and meatballs.<br />
<br />
In this recipe, together with garam masala I used Lee & Perrins Worcestershire sauce, which is also another of my favourite seasonings. The pair gave the dish a deliciously rich flavour. I call them the Indian and British umamis, respectively.<br />
<br />
This is one of our home's easy evening meals, but thanks to the two umamis, very delicious and makes my husband say "Wow!".<br />
<br />
<br />
<b><u>Ingredients for 8</u></b><br />
<b>(tomato sauce)</b><br />
1 tablespoon olive oil<br />
1 medium sized onion, chopped<br />
2 garlic clove, chopped<br />
1 can tomato<br />
1 cup chicken stock<br />
1 tablespoon tomato paste<br />
1 pack (0.75 oz ) basil leaves, chopped<br />
1 bay leaf<br />
salt & black pepper to taste <br />
<br />
<b>(meatballs)</b><br />
2 tablespoons olive oil<br />
1 medium sized onion, finely chopped<br />
2 cloves garlic, finely chopped<br />
3 tablespoons pale dry sherry<br />
1 lb Italian hot sausage meat (decased if you use Italian sausage)<br />
1 egg<br />
1/2 cup Japanese style bread crumbs (panko) soaked with 3 tablespoons milk<br />
3 tablespoons chopped parsley<br />
1 teaspoon dried Italian herb mix<br />
1 teaspoon garam masala<br />
1 tablespoon tomato paste<br />
1 tablespoon Lee & Perrins Worcestershire sauce<br />
salt & black pepper to taste <br />
<br />
<b>(other)</b><br />
8 top sliced hotdog buns (New England style)<br />
2 oz good quality matured Cheddar cheese, shredded<br />
<br />
<br />
<b><u>Instructions</u></b><br />
To make the tomato sauce, heat the olive oil in a small pan and cook the onion and garlic for 5 - 6 minutes on a gentle heat.<br />
<br />
Empty the can of tomato to the pan, add the chicken stock and after increasing the heat, bring to a boil. Add the tomato paste, chopped basil leaves and bay leaf and season with salt and black pepper. Cover, reduce the heat and cook for 15 - 20 minutes.<br />
<br />
Discard the bay leaf and with a hand blender or mixer blend the tomato sauce until smooth. Set aside.<br />
<br />
To make the meatballs heat half of the olive oil in a frying pan and cook the onion for 6 - 7 minutes or until the volume reduces by half. Add the garlic and cook for a further 1 minute. Add the sherry and cook until the liquid evaporates completely. Transfer the onion mixture to a plate and cool to room temperature.<br />
<br />
In a large mixing bowl, place the onion mixture and all of the other meatball ingredients. With your hand, knead well until the mixture becomes stickier. Divide the mixture into 32 equally sized meat balls.<br />
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In a large frying pan, heat the rest of the olive oil at a medium heat and lay out the meatballs in a single layer. Put on the lid and cover for 5 minutes. Turn the meatballs and keep covered for a further 3 minutes. Transfer the meatballs to some kitchen towel to drain the excess fat and wipe down the frying pan.<br />
<br />
Add the tomato sauce to the frying pan and bring to a boil. Return the meatballs, cover, reduce the heat and cook for 15 - 20 minutes.<br />
<br />
Remove the lid, increase the heat, and cook, occasionally stirring for a further 15 - 20 minutes until the sauce is reduced and thickened.<br />
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Pre-heat the oven to 400F. Fill each hotdog bun with 4 meat balls and enough tomato sauce. Place them on a casserole dish next to each other. Evenly top with the cheese over the hotdogs and cook in the oven for 15 minutes.<br />
<br />
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<br />
<br />
<span style="font-size: small;">Below is the Japanese version of the recipe. I</span>f you would like to read this recipe in Japanese with pictures covering every step, please click <a href="http://ameblo.jp/cookinglish/entry-11484355479.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!<br />
<br />
<span style="font-size: small;"><b><材料 ホットドッグ8つ分></b></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>(トマトソース)</b><br />
オリーブオイル...適宜<br />
たまねぎ、細かく刻む...中1個<br />
にんにく、スライス...2かけ<br />
缶入りトマト...1缶<br />
チキンストック、顆粒または固形の素をパッケージの分量通り湯に溶いたもの...240ml<br />
トマトペースト...大さじ<br />
バジルの葉、細かく刻む...1パック(0.75oz=21g入)<br />
ローレル...1葉<br />
塩ブラックペッパー...適宜</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>(肉種)</b><br />
オリーブオイル...適宜<br />
たまねぎ、極力細かくみじん切り...中1個<br />
にんにく、極力細かくみじん切り...2かけ<br />
シェリー酒または白ワイン...大さじ3<br />
ホットイタリアン生ソーセージ...5本(約450g)<br />
卵...1個<br />
パン粉、牛乳大さじ3でふやかしておく...1/2カップ<br />
パセリのみじん切り...大さじ3<br />
イタリアンドライハーブミックス...小さじ1<br />
ガラムマサラ...小さじ1<br />
トマトペースト...大さじ1<br />
リー&ペリンウスターシャーソース...大さじ1<br />
塩ブラックペッパー...適宜</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>(その他)</b><br />
ホットドッグバング...8本<br />
細切りチーズ...適宜</span><br />
<br />
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<span style="font-size: small;"><b><作り方></b></span><span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>1.</b>小鍋にオリーブオイルを熱したまねぎを4、5分炒める。にんにくを加え更に1、2分炒める。</span><br />
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<span style="font-size: small;"><b>2.</b>1にトマトとストックを加える。煮立ったらトマトペースト、バジル、ローレルを加え、塩ブラックペッパーで軽く味を調え、火を弱めて蓋をし15~20分煮る。</span><br />
<br />
<span style="font-size: small;"><b>3.</b>2からローレルを取り除き処分する。ハンドブレンダーかミキサーで攪拌し、スムーズなトマトソースに仕上げる。</span><br />
<br />
<span style="font-size: small;"> </span><span style="font-size: small;"><b>4.</b>フライパンにオリーブオイルを熱したまねぎを炒める。6~7分炒めてたまねぎのボリュームがほぼ半分近くになったら、にんにくを加えて更に1、2分炒める。</span><br />
<br />
<span style="font-size: small;"><b>5.</b>4にシェリー酒を加え、水分がなくなるまで煮詰める。火から下ろし、皿の上に広げて完全に冷ます。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>6.</b>ソーセージの薄皮をめくる。皮は処分。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>7.</b>5、6、その他の肉種の材料をボウルに入れ、手で粘りがでるまでしっかり練る。(豚ミンチを使用する場合はこのボウルに、フェネルシード、パプリカ、お好みの辛さに合わせたチリパウダーかケイエンペッパーを加える。)<b> </b></span><br />
<br />
<span style="font-size: small;"><b>8.</b>7を32等分し、ミートボールに形成する。</span><br />
<br />
<span style="font-size: small;"><b>9.</b>フライパンにオリーブオイルを熱し、8を並べ、蓋をして4、5分焼く。<b> </b></span><br />
<br />
<span style="font-size: small;"><b><span style="font-size: small;">1</span>0.</b>9の上下を返し、再び蓋をして更に3、4分焼く。</span><br />
<br />
<span style="font-size: small;"><b>11.</b>ミートボールを一旦ペーパーの上に取り出し余分な脂を取り除く。同時にフライパンの汚れをペーパーで綺麗に拭き取り、3のトマトソースを注ぎいれて煮立てる。<b> </b></span><br />
<br />
<span style="font-size: small;"><b><span style="font-size: small;">1</span>2.</b>ソースが煮立ったらミートボールを戻し、火を弱めて蓋をし15分程度煮る。<span style="font-size: small;"> </span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-size: small;">1</span></span></b><span style="font-size: small;"><b>3.</b>12の蓋を取り、火を少し強め、時々かき混ぜながら、水分を飛ばしトマトソースにとろみをつける。(約15分)<b><span style="font-size: small;"> </span></b></span><br />
<br />
<span style="font-size: small;"><b><span style="font-size: small;">1</span>4.</b>ホットドッグバンズの上面の中心に、縦に切り込みを入れる。<b> </b></span><br />
<br />
<span style="font-size: small;"><b>15.</b>ミートボールを4個ずつバンズに詰め、フライパンの底に残ったソースをかけて、チーズをまぶし、200度で予熱を済ませたオーブンで約15分焼く。 </span><br />
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<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-50764692292302867592013-03-04T22:38:00.000-08:002013-03-07T23:35:10.703-08:00Pork & Kimchi Japanese Style Croquette<br />
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<a href="http://4.bp.blogspot.com/-f9rWfugpfHU/UTgjXZlvW3I/AAAAAAAAAwc/0B73i__8hF4/s1600/Pork+and+Kimchi+Croquette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-f9rWfugpfHU/UTgjXZlvW3I/AAAAAAAAAwc/0B73i__8hF4/s1600/Pork+and+Kimchi+Croquette.jpg" /></a></div>
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Japanese style croquette is one of my favourite potato dishes. The one I am introducing here is a variation adding the famous Korean pickles Kimchi as "Umami".<br />
<br />
Because Kimchi has a unique strong flavour, quite many Western people hesitate to eat it. However, once it is cooked as an ingredient of a dish, its strong flavour disappears and only Umami remains to make the dishes more delicious.<br />
<br />
This is a very delicious hearty potato dish and I bet you will change your ideas about Kimchi and start using it for your cooking as a secret spice! <br />
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<b><u>Ingredients for 8</u></b><br />
★2 teaspoons soy sauce<br />
★1 teaspoon sake or if not available replace by 1 teaspoon dry sherry or white wine<br />
★1 teaspoon sugar<br />
2 large russet potatoes (about 1.4 lb)<br />
4 oz thin sliced pork belly or if not available replace by 4oz ground pork<br />
4 oz napa cabbage kimchi<br />
1 tablespoon canola oil <br />
1 clove garlic, chopped finely<br />
white pepper to taste<br />
1/3 cup finely chopped green onion <br />
1 teaspoon sesame oil<br />
about 1 cup all-purpose flour, seasoned with salt and white pepper<br />
2 eggs, well beaten with 2 tablespoon milk<br />
some bread crumbs, preferably Japanese style panko<br />
some canola oil to shallow fry<u><b> </b></u><br />
<br />
<br />
<b><u>Instructions</u></b><br />
Combine the first 3 ingredients with ★, stir well and set aside.<br />
<br />
Wash the potatoes and lightly pat-dry with a paper. Wrap the potatoes individually with a paper towel and cook in microwave at 1000W for 8 minutes. Remove the paper towels and place the potatoes on an oven-able tray, turning the potatoes over, so the top side in the microwave becomes the bottom side in the oven. Cook in a preheated oven at 400F for 20 minutes or until tender when tested with a skewer.<br />
<br />
While baking the potatoes, chop the pork belly and kimchi finely. As for the kimchi, very lightly squeeze it to remove most of the liquid before or after chopping.<br />
<br />
Heat the canola oil in a frying pan and cook the garlic for 30 seconds, or until it becomes fragrant. Add the pork belly and cook for 2 - 3 minutes until the meat is no longer red.<br />
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Add the kimchi to the frying pan. Continue frying for 4 - 5 minutes, until the kimchi's liquid evaporates and the mixture becomes a little stickier. Add the ★ spice mixture to the frying pan. Stir well and cook for a minute or so.<br />
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Add the green onion and sesame oil, mix well and remove from the heat. Cool the mixture for 10 - 15 minutes.<br />
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Cut the potatoes lengthways in half , and with a spoon scrape out the potato flesh while they are still hot (being careful of not to get your hands burnt)! Discard the skins. Mash with a folk roughly rather than using a masher. A few lumps left over always make the croquette texture better. Stir in the pork and kimchi mixture. Season with salt and white pepper as necessary.<br />
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Transfer the potato mixture to a 10 x 6 inch square tray and spread evenly. With a scraper or knife, score the mixture into 8 even pieces. Cool it completely.<br />
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Gently squeeze and shape each portion of the potato mixture into an oval. Coat the each oval potato cake with the seasoned flour, dip it into the egg mixture and coat with the bread crumbs. Then, dip it into the egg mixture and coat with the bread crumbs one more time. Chill them in the fridge for 30 minutes or so to set.<br />
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Heat about 1/4 inch deep oil in a frying pan and cook the potato cakes until they become brown all over.<br />
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Serve hot with Bulldog "Tonkatsu" Sauce (available at the ethnic corner of your nearest supermarket).<br />
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<span style="font-size: small;">Below is the Japanese version of the recipe<span style="font-size: small;">.<span style="font-size: small;"> </span></span></span>If you would like to read this recipe in Japanese with pictures covering every step, please click <i><a href="http://ameblo.jp/cookinglish/entry-11179487011.html#" target="_blank">HERE</a></i>.<br />
<br />
Bon appetit!<br />
<br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;"><材料 8個分></span><br />
じゃがいも...大きめ3個(約600g)<br />
豚バラ...100~120g<br />
白菜キムチ...100g<br />
サラダ油...適宜<br />
にんにく、みじん切り...1かけ<br />
白こしょう...適宜<br />
★醤油...小さじ2<br />
★酒...小さじ1<br />
★砂糖...小さじ1<br />
★味の素...適宜<br />
ねぎ、細かく刻む...1/3カップ程度<br />
ごま油...小さじ1<br />
塩...適宜(必要に応じ)</span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">(衣)</span><br />
小麦粉...約1カップ<br />
塩白こしょう...適宜<br />
卵...2個<br />
牛乳...大さじ2<br />
パン粉...適宜</span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">(その他)</span><br />
サラダ油...適宜</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;"><作り方></span></span><br />
<span style="font-size: small;"><span style="font-weight: bold;"> </span></span><span style="font-size: small;"><span style="font-weight: bold;">1.</span>じゃがいもは皮ごとたわしで綺麗に洗い、乾いたふきんで水分を軽く拭き取り、少々湿っている状態でキッチンペーパーに包み、1000Wの電子レンジで8分程度加熱する。</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">2.</span>1のじゃがいものペーパーを取り除き、レンジの中で上になっていた面を底にしてオーブントレーに並べる。200度で予熱を済ませたオーブンで20分焼く。</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">3.</span>じゃがいもを焼いている間に豚キムチを作る。豚バラ、キムチ共に包丁で細かく刻む。(キムチの水分は少々あっても大丈夫!)</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">4.</span>フライパンにサラダ油を熱しにんにくを炒める。数秒して香りが立ちはじめたら豚バラを加え、ほぼ火が通るまで2分程度炒める。</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">5.</span>4にキムチを加え、キムチの水分が蒸発し、少しととこっとしたようになるまで4~5分じっくり炒める。こしょうと★の合わせ調味料を加え、たれが絡んでとろみがつくまで更に2分程度炒める。</span><br />
<br />
<span style="font-size: small;"><span style="font-weight: bold;">6.</span>5にねぎとごま油を加え、さっと全体に混ぜ合わせたら火から下ろす。</span><br />
<br />
<span style="font-size: small;"><span style="font-weight: bold;">7.</span>じゃがいもはオーブンから出したて熱い内に2等分し、スプーンで身をくりぬいてボウルに入れる。皮は処分。</span><br />
<br />
<span style="font-size: small;"><span style="font-weight: bold;">8.</span>マッシャーは使わず、フォークなどで粗く潰す。6を加え、スプーンに替えて全体に万遍なく混ぜ合わせる。味見をし必要に応じて塩で味を調える。</span><br />
<br />
<span style="font-size: small;"><span style="font-weight: bold;">9.</span>8をバットに移し、薄く広げてフライヤーなどで8等分し、そのまま完全に冷めるまで待つ。</span><br />
<br />
<span style="font-size: small;"><span style="font-weight: bold;">10.</span>衣の準備をする。小麦粉に塩白こしょうを少々加えよく混ぜ合わせる。卵は必ずカラザを取り除き、牛乳を加え、白身のドロドロ感がなくなりさらっとするまで、泡だて器でよく溶きほぐす。</span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-weight: bold;">11.</span>9で分けたコロッケの種を1つずつ俵型に形成する。小麦粉をまぶし、卵に浸し、パン粉を全体につけたら、再び卵に浸し、パン粉をつける。8個全部に衣が付いたら5~6分休ませる。</span><br />
<br />
<span style="font-size: small;"><span style="font-weight: bold;">12.</span>フライパンにサラダ油を6~7mmの厚さに引いて熱し、コロッケを揚げ焼きする。</span><br />
<span style="font-size: small;"> </span>
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<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-28233301617380657412013-02-27T14:28:00.001-08:002013-02-27T14:28:38.236-08:00Chili Con Carne on Baked Potato<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uoa7laqYj5Y/USZIti6A2RI/AAAAAAAAAu8/DS1KQiuVhzg/s1600/Chili+con+Carne+on+Baked+Potato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uoa7laqYj5Y/USZIti6A2RI/AAAAAAAAAu8/DS1KQiuVhzg/s1600/Chili+con+Carne+on+Baked+Potato.JPG" /></a></div>
<br />
I used to cook Chili Con Carne using butter, ale, sour cream, full fat cheese... without any hesitations!<br />
<br />
It was very tasty, but obviously not healthy at all. :-(<br />
<br />
I therefore challenged myself to reduce the fat and calories from my recipe while retaining the same flavour and deliciousness, or creating an even tastier low fat Chili Con Carne.<br />
<br />
I used unsweetened cocoa powder which has very low calories and at the end of cooking dashes of Lee & Perrins Worcestershire sauce which is I call British version UMAMI.<br />
<br />
Try my Chili Con Carne recipe! It is less fatty, but very delicious. <br />
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<br />
<b><u>Ingredients for 4 people</u></b><br />
1lb Italian mild sausage meat (all natural - no corn syrup!) or organic ground beef<br />
1 tablespoon olive oil<br />
1 large sweet onion, chopped<br />
1 stick celery, chopped <br />
3 - 4 cloves garlic, chopped<br />
1 - 2 serrano peppers, seeded, removed membranes and chopped finely<br />
3 teaspoons chili powder<br />
1 teaspoon ground cumin<br />
1 tablespoon unsweetened cocoa<br />
1 can diced tomatoes<br />
1 cup beef stock, dissolve granulated beef stock in twice strength<br />
1 tablespoon tomato paste<br />
1 teaspoon dry oregano<br />
1 bay leaf<br />
salt & black pepper to taste<br />
1 can black or kidney beans (your choice), washed and drained<br />
1 tablespoon Lee & Perrins Worcestershire sauce<br />
<br />
<b>(others)</b><br />
4 baked large russet potatoes <br />
some non-fat Greek yogurt<br />
some reduced fat Cheddar cheese, grated<br />
some green onion, chopped finely<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Heat a non-stick frying pan and cook the sausage meat (or ground beef) without oil until it is no longer red. Remove the meat from the frying pan and drain extra fat on kitchen paper.<br />
<br />
In a deep pan heat the olive oil and cook the onion for 4 - 5 minutes. Add the celery, garlic, serrano peppers, chili power and cumin and cook for further 4 - 5 minutes, or until the spices bathed with the vegetables liquid and become more like paste.<br />
<br />
Add the cocoa to the pan and cook for 1 minute stirring well. Add the tomato and beef stock and bring to a boil. Return the meat.<br />
<br />
Add the tomato paste, oregano and a bay leaf. Season with salt & pepper, cover with the lid, reduce the heat and cook for about 1 hour.<br />
<br />
Add the beans and put back the lid. Cook for a further 20 minutes. Season with Worcestershire sauce and additional salt & black pepper as necessary. Cook for 5 - 6 minutes before serving.<br />
<br />
Serve the Chili Con Carne on the baked potatoes, topped with the yogurt, cheese and green onion.<br />
<br />
<br />
If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11476482064.html" target="_blank"><i>HERE</i></a>.<br />
<br />
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Bon appetit!
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<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-23775379589940235482013-02-21T12:44:00.001-08:002013-10-02T17:07:26.488-07:00Matcha Roll Cake with White Chocolate Cheese Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CtGSXbV-BWw/USaHTOLQlNI/AAAAAAAAAvM/oIsUVj1hd1o/s1600/DSC_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CtGSXbV-BWw/USaHTOLQlNI/AAAAAAAAAvM/oIsUVj1hd1o/s1600/DSC_0224.JPG" /> </a></div>
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I am from Japan, but personally do not like matcha flavoured sweets. For me, they are a bit too bitter.<br />
<br />
The only matcha flavoured sweet I love is Starbucks Japan's matcha frappuccino. I know similar matcha flavoured frappuccino is available in America, but, trust me, the one their Japan branches serve to customers is 100 times tastier! Sooooo...yummy! If you are a great matcha fan and have a chance to visit Japan, you must try it! <br />
<br />
Having said that however, even if you are a matcha freak, traveling to Japan to taste the frappuccino is not a cheap option. So why don't you try making the matcha roll cake using my recipe?<br />
<br />
I created this recipe inspired by the flavour of Starbucks Japan's matcha frappuccino. My husband who is British (from the county of tea!) hates any forms of tea, but even he enjoyed this roll cake very much.<br />
<br />
I added matcha to the batter of the sponge, but it has none of the strong bitterness of green tea and a very mild flavour. The filling is sweetened with white chocolate without adding sugar at all and its texture is heavier than whipped cream, but lighter than butter cream. It is a very delicately delicious roll cake.<br />
<br />
<br />
<b><u>Ingredients for 2 rolls</u></b><br />
2 tablespoons unsalted butter + extra for greasing the pan<br />
2 tablespoons milk (I used 1% low fat milk)<br />
2.8 oz (80g) cake flour<b><span style="color: red;"></span></b><br />
5 teaspoon cooking matcha<b><span style="color: red;">*</span></b><br />
pinch of salt <br />
4 eggs<br />
4.2 oz (120g) raw cane sugar<br />
<br />
<b>(filling)</b><br />
6.4 oz (180g) mascarpone cheese<br />
1/3 cup heavy whipping cream<br />
1.4 oz (40g) white chocolate, melt in microwave at 1000W for 40 seconds<br />
<br />
<b>(Other)</b><br />
some matcha and powdered sugar for dusting <br />
<br />
<b><span style="color: red;"><span style="font-size: x-small;">Note: I usually use metric scales<span style="font-size: x-small;">, especially when baking</span>. I converted the metric <span style="font-size: x-small;">figures of my recipe</span> into avoirdupois, but if your scales have a convertible function to metric, I strongly recommend to use<span style="font-size: x-small;"><span style="font-size: x-small;"> the metric figures that I included in the above<span style="font-size: x-small;"> recipe</span>.</span> </span></span></span></b><br />
<b><span style="color: red;"><span style="font-size: x-small;"><br /></span></span></b>
<b><span style="color: red;"><span style="font-size: x-small;">* Cooking matcha is available at Japanese stores, but I <span style="font-size: x-small;">actually </span>bought it at the Oriental corner of American supermarkets (QFC). I will attach a picture of the cooking matcha that I used at the end of this post.</span></span></b><br />
<br />
<br />
<u><b>Instructions</b></u><br />
Combine the butter and milk in a microwavable dish and heat in a microwave at 1000W for 30 - 40 seconds to melt. Stir well and leave in a warm place to avoid setting.<br />
<br />
Grease an 11 x 16 inch oven tray with the butter and line with parchment paper. Make sure that each end of the long side has a couple of inches paper hanging over the end of the tray (useful for removing the sponge from the tray when it is baked). <br />
<br />
Sieve the flour, matcha powder and salt together. Set aside.<br />
<br />
With an high speed electric beater, beat the eggs and sugar in a mixing bowl until it becomes thick and pale (it really takes ages, maybe 6 - 7 minutes!), then reduce the speed to low and beat a further 1 to 2 minutes to make the mixture smoother.<br />
<br />
Carefully fold the shifted flour mixture into the bowl.<br />
<br />
Add the melted butter mixture and fold together making sure not to break the batter's fluffy bubbles.<br />
<br />
Spread the batter into the lined tray and smooth the surface. Gently drop the tray a couple of times on the kitchen surface to remove the air from the batter and spread it out more evenly.<br />
<br />
Bake in a preheated oven at 400F for 10 minutes or until a skewer inserted in the centre of sponge comes out clean.<br />
<br />
Lift the sides of paper to remove the sponge from the tray to a wire rack, cover it with a large enough parchment paper to prevent it from drying and cool it completely.<br />
<br />
To make the filling, place the cheese and cream in a mixing bowl and lightly beat with a whisk until they are incorporated but still a little runny. Do not over whisk the filling as it will becomes thicker when you add the melted chocolate.<br />
<br />
Add the melted chocolate into the cheese mixture and beat until it becomes fully spreadable cream.<br />
<br />
Invert the sponge and gently remove the parchment paper that the sponge was cooked with. Invert the sponge one more time to the parchment paper that you used for the cover (now brown side up) and spread the filling all over the sponge (note that you should be spreading the filling on the "cooked" side of the sponge!).<br />
<br />
Starting at one of the long sides, gently roll up the sponge and use the parchment paper to wrap it and hold it in place. Chill in the fridge for at least 30 minutes before slicing. <br />
<br />
Trim off the each end of roll cake and divide it half and half. A trick for slicing beautifully is to warm up your knife in hot water,
dry with a paper towel, and slice whilst the knife is still hot. Make
sure you clean the knife every single slice! Dust one piece with the matcha powder and the other with the powdered sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-bqbE-I59AMs/USak5JMyG3I/AAAAAAAAAvY/cufw2OcNM-E/s1600/DSC_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bqbE-I59AMs/USak5JMyG3I/AAAAAAAAAvY/cufw2OcNM-E/s1600/DSC_0183.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">I bought this can of cooking matcha</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">at my local QFC's Oriental food corner. </span></div>
<br />
<br />
If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11475714667.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!
<br />
<br />
<br />
<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-17909288072837594952013-02-19T18:48:00.001-08:002013-02-19T19:04:13.650-08:00Bubble & Squeak Deluxe<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jxl0DhQm_uQ/USKgtu-xpAI/AAAAAAAAAuY/RDp7-DINgNY/s1600/DSC_0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jxl0DhQm_uQ/USKgtu-xpAI/AAAAAAAAAuY/RDp7-DINgNY/s1600/DSC_0491.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Bubble & Squeak is one of the most tasty British inventions! Originally it was cooked with leftovers of mashed potatoes and boiled cabbage.<br />
<br />
You do not have to wait until you have some leftovers. You can cook it from scratch too.<br />
<br />
Here, I am introducing a recipe for a delicious modification to Bubble & Squeak. Mine is meaty and voluminous and it becomes a beautiful hearty dinner when served with yolky fried eggs or canned baked beans.<br />
<br />
<br />
<b><u>Ingredients for 3 - 4 people</u></b><br />
about 1/8 cabbage, remove the heart and roughly chopped<br />
1 small carrot, peel and roughly chopped<br />
2 slices fatty bacon, chopped finely<br />
1 tablespoon butter, divided <br />
1/2 sweet onion, chopped finely<br />
1/2 bell pepper (any colour), chopped finely<br />
2-3 mushroom, chopped finely<br />
1 stick celery, chopped finely<br />
2 large russet potatoes, peel, boiled and mashed<br />
1 tablespoon chopped parsley <br />
1 teaspoon garam masala <br />
salt and black pepper to taste<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Put enough water into a small pan that will cover the cabbage and carrot, and bring to the boil. Add the cabbage and carrot, put on the lid and simmer for 20 - 25 minutes or until they become soft. Drain and leave them to cool. Wrap the cabbage in a piece of kitchen paper and squeeze lightly to remove excess water. Chop the vegetables finely.<br />
<br />
Heat a non-stick frying pan and cook the bacon until it browns and lots of fat comes off. With a slotted spoon, remove the bacon to a plate and dab the bacon using a piece of kitchen paper to remove excess fat, but make sure you leave the bacon fat that's still in the frying pan for the next step.<br />
<br />
In the same frying pan, heat the half of the butter and cook the onion, bell pepper, mushroom and celery for 5 - 6 minutes or until the vegetables become soft.<br />
<br />
Return the bacon to the frying pan and add the cabbage, carrot and parsley. Cook for a minute or two.<br />
<br />
Add the mashed potato and stir well in order to combine the bacon and vegetables into the potato evenly. Season with garam masala, salt & black pepper.<br />
<br />
Now, with the back side of wooden spoon, press the mixture into a large thick pizza shape. Cook over the medium heat for about 10 minutes or until the bottom of potato cake becomes brown. Gently shake the frying pan every so often making sure the bottom does not stick to the pan.<br />
<br />
Invert the potato cake to a large enough plate. Melt the rest of butter in the frying pan and slide the potato cake back. Cook a further 10 minutes or until the new bottom side also becomes brown.<br />
<br />
Cut the Bubble & Squeak into 8 wedges and serve hot with some yolky fried eggs or canned baked beans. <br />
<br />
<br />
If you would like to read this recipe in Japanese, please click <i><a href="http://ameblo.jp/cookinglish/entry-11463273142.html" target="_blank">HERE</a></i>.<br />
<br />
Bon appetit!Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com2tag:blogger.com,1999:blog-5558576330773528600.post-23994699121980312572013-02-17T21:09:00.000-08:002013-02-18T00:12:02.082-08:00Battenburg Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6ktaDQBfgI4/UQmryECNCsI/AAAAAAAAAt4/YoX8xHxQ8W4/s1600/Buttenburg+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6ktaDQBfgI4/UQmryECNCsI/AAAAAAAAAt4/YoX8xHxQ8W4/s1600/Buttenburg+Cake.jpg" /></a></div>
<br />
One of my favourite British cakes is Battenburg cake which is a sort of variation on a Victoria sponge cake.<br />
<br />
Battenburg cake is made of four sponge bars of which two are pink and the other two are yellow. Four sponge bars are alternated in a checkerboard pattern and wrapped with marzipan. It has a deliciously delicate scent of almonds.<br />
<br />
Last Christmas I made a Christmassy version of Battenburg cake using two typical Christmas colours - red and green. Rather than the classic 4 checkerboard pattern, I made the cake a little bit more complicated using sixteen sponge bars.<br />
<br />
I wrapped my cake with cellophane sheet to add to the distinctive four by four pattern and gifted to one of my girlie friends.<br />
<br />
The cake looked so pretty and tasted beautiful. It surely was a tasty Christmas present for her! <br />
<br />
<br />
<b><u>Ingredients for 1 cake (6~8 people)</u></b><br />
6 1/4 oz butter softened + extra for greasing<br />
6 1/4 oz sugar<br />
3 eggs, lightly beaten<br />
3/4 cup self rising flour, sieved <br />
few drops vanilla extract<br />
1//4 teaspoon red food colouring<br />
1/4 teaspoon green food colouring<br />
some apricot jam<br />
14oz ready made marzipan<br />
powdered sugar for dusting <br />
<br />
<br />
<b><u>Instructions</u></b><br />
Grease and then line two 7 inch square cake tins with parchment paper. Place a large mixing bowl on scales and weigh it. Write down the weight of bowl in order not to forget.<br />
<br />
Combine the butter and sugar in the mixing bowl and mix well until pale and fluffy.<br />
<br />
Beat in the eggs to the butter mixture, a little at a time, beating well between each addition. <br />
<br />
Carefully fold the flour into the mixture, then stir in vanilla extract.<br />
<br />
Place the mixing bowl on scales again and subtract the net weight of bowl that you wrote down to find the weight of batter. Transfer the exactly half weight of batter into another mixing bowl. <br />
<br />
Stir in the red food colouring to one of the mixing bowls and the green food colouring to the other mixing bowl.<br />
<br />
Spoon the two different colour batters into the individual cake tins. Bake both together in a preheated oven at 325F for 25-30 minutes, or until a skewer inserted in the centres of the sponges come out clean.<br />
<br />
Leave the sponges in the tins for 5 - 6 minutes, then turn them out to a wire rack. Remove the parchment paper and leave to cool completely.<br />
<br />
Trim the edges of the sponge cakes making sure the two cakes are exactly same size. Cut each sponge into 8 equal rectangles.<br />
<br />
Take 2 red and 2 green rectangles of the sponge cakes and place the red, green, red and green sponges side by side, spreading the apricot jam for each joint as glue.<br />
<br />
Spread the apricot jam all over the top of first layered sponges. Place next 2 red and 2 green sponges on top of the first layered sponges alternating the colors like a checkerboard.<br />
<br />
Spread the apricot jam on top of the second layered sponges and repeat for the third and forth layers. The apricot jam should also be spread on top of the fourth layer of sponge.<br />
<br />
Roll out the marzipan on a surface lightly dusted with the powdered sugar into about 8 x 18 inch rectangle (it should be large enough to wrap the cake completely).<br />
<br />
Turn the cake upside down onto the middle of marzipan and spread the apricot jam all over the front, back and top sides of the cake.<br />
<br />
Wrap the marzipan around the cake, trim the each end of marzipan, overlap and pinch them to seal.<br />
<br />
Place the seam side down and trim off each side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JgzfxLnqxZg/UR8RMC2bkQI/AAAAAAAAAuI/K1tvIvMc-vs/s1600/Wrapped+Battenburg+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JgzfxLnqxZg/UR8RMC2bkQI/AAAAAAAAAuI/K1tvIvMc-vs/s1600/Wrapped+Battenburg+Cake.jpg" /></a></div>
<br />
If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11421318792.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit!<br />
<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-31620851154211898722013-01-27T20:05:00.000-08:002013-01-27T20:05:30.873-08:00Spicy Double Pumpkin Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ihzG0hYj-dU/UP84fdjNDOI/AAAAAAAAAto/3d7SW6-j0is/s1600/o0490036812276149417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ihzG0hYj-dU/UP84fdjNDOI/AAAAAAAAAto/3d7SW6-j0is/s1600/o0490036812276149417.jpg" /></a></div>
<br />
These rolls are a delicious modification to cinnamon rolls. I first baked these using one of the pumpkins that we decorated for Halloween 2012.<br />
<br />
Homemade pumpkin puree is included in both the dough and the puree, and the fillings are both spicy and far more moist than ordinary cinnamon rolls.<br />
<br />
These rolls are exceptionally tasty and I am 100% sure that you'll love them!<br />
<br />
<b><u>Ingredients for 12 rolls</u></b><br />
1 medium size sugar pumpkin<br />
<br />
<b>(Dough)</b><br />
3 cups all-purpose flour + for dusting<br />
1 1/2 teaspoons salt<br />
2 tablespoons soft brown sugar<br />
4 tablespoons butter + for greasing<br />
5 5/8 oz pureed sugar pumpkin<br />
1/2 orange zest grated<br />
3/10 cup milk<br />
3/10 cup water<br />
2 teaspoons dry yeast<br />
<br />
<b>(Sweet Pumpkin Paste)</b><br />
10 1/2oz pureed sugar pumpkin<br />
5 1/4 soft brown sugar<br />
1/2 orange zest grated<br />
1 orange juice<br />
1 1/2 teaspoons pumpkin spice<br />
1 teaspoon cinnamon powder<br />
1/4 teaspoon salt<br />
<br />
<b>(Vanilla Icing)</b><br />
2 oz powder sugar<br />
1 level tablespoon milk<br />
few drops vanilla extract<br />
<br />
1 egg yolk and 1 tablespoon of milk beaten together to make the egg wash<br />
some chopped hazel nuts for topping (optional) <br />
<br />
<br />
<b><u>Instructions</u></b><br />
Rinse the pumpkin, cut off the top and halve. Scrape off the seeds and spongy fibers and cut into large cubes. Arrange the pumpkin cubes on a steamer basket in a single layer.<br />
<br />
Put a couple of inches of water in a pan which is slightly larger than the steamer basket. Put on the lid, place the pan on the heat and bring to a boil. When the pan starts steaming, place the steamer basket over the boiling water. Cook until the pumpkin flesh is soft when pierced with a skewer.<br />
<br />
Cool the pumpkin and scoop out the flesh. Discard the skin. Roughly mash the pumpkin, then force it through a strainer to make it smooth puree. Divide the puree to 5 5/8 oz for the dough and 10 1/2 oz for the sweet pumpkin paste. The rest can be stored in the freezer for later meals.<br />
<br />
To make the dough, place all the dough ingredients in a bread machine pan according to the recommended order by the manufacture, then select the dough cycle.<br />
<br />
To make the sweet pumpkin paste, put all the ingredients in a pan and place on a low heat. Stirring constantly, cook it until most of the liquid evaporates and the consistency becomes thicker. Remove from the heat and cool completely.<br />
<br />
When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface. Punch down the dough, then form it into a ball. Cover the dough with a damp cloth and let it rest for 10 - 15 minutes.<br />
<br />
Lightly punch down the dough again, then roll it out into about 16 x 12 inch rectangle. Spread the sweet pumpkin paste all over the dough.<br />
<br />
Starting at one of long sides, roll up the dough and pinch the seam to seal. Slice the dough into 12 equal pieces. Make sure you clean the knife with a damp cloth after every slice.<br />
<br />
Grease well a 11 inch flan tin with butter and line the base with parchment paper. Place three rolls close together (forming a triangle) in the centre, then place the rest evenly around the circumference of the tin. Cover the rolls with a damp cloth and let them rest for 40 - 50 minutes, or until they are doubled in size.<br />
<br />
Brush the rolls with egg wash and bake for 30 - 35 minutes in a preheated oven at 350F.<br />
<br />
Cool a little then remove from the tin. Let the rolls cool on a wire rack.<br />
<br />
Mix well all the icing ingredients and glaze the cooled rolls. Top with the chopped hazel nuts if you like. <br />
<br />
<br />
If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11399454471.html" target="_blank"><i>HERE</i></a>.<br />
<br />
Bon appetit! <br />
<br />
<br />
<br />
<br />
<br />
<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-8398982754775964572012-10-08T20:53:00.000-07:002012-10-08T20:57:33.433-07:00Anchovy Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2M2h6hkkqZg/UHN-vRBNSjI/AAAAAAAAAtM/vjDTtw4eSzM/s1600/Anchovy+Potato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2M2h6hkkqZg/UHN-vRBNSjI/AAAAAAAAAtM/vjDTtw4eSzM/s1600/Anchovy+Potato.JPG" /></a></div>
<br />
Anchovy Potatoes are very popular dish at Japanese pubs (izakayas), although the way of cooking varies from boiling to mashing to frying, roasting etc. No matter which way they are cooked, they are served as a side dish or a part of Japanese-style tapas.<br />
<br />
My recipe for anchovy potatoes is for oven cooked anchovy flavoured wedges. It looks like a very simple dish, but in fact I had to keep trying different methods to create this recipe - the anchovy flavour can disappear if you over cook it.<br />
<br />
<br />
<b><u>Ingredients for 2 people</u></b><br />
1 pound (after peeling) white or red potatoes<br />
3 tablespoons butter<br />
10 anchovy fillets chopped finely<br />
2 teaspoons preserved oil from the anchovy jar<br />
salt and black pepper to taste <br />
chopped parsley<br />
<br />
<br />
<b><u>Instructions</u></b><br />
Peel the potatoes and cut into wedges 1/3 inch thick. Wash the potato wedges under running water to remove the starch, and leave to drain.<br />
<br />
Place the potato wedges in a microwavable dish. Cover and cook in a microwave until almost soft but not yet 100% cooked and still keeping their shape. Cool slightly until you can just handle with your fingers.<br />
<br />
Melt the butter in a frying pan, add the finely chopped anchovies and the preserved oil, and cook until the anchovy is incorporated into the butter (about 1 minute).<br />
<br />
Pat dry the half cooked potato wedges and place them in a mixing bowl. Add the anchovy butter and gently mix with a large spoon to coat the butter all over the potato wedges.<br />
<br />
Line a parchment paper on a cookie sheet and transfer the potato wedges onto the paper in a single layer. Cook in an preheated oven at 450~475F for about 10 minutes, take the cookie sheet out and turn the potato wedges, then return it to the oven for further 8 - 10 minutes - they should be slightly crispy.<br />
<br />
Season with salt & black pepper and sprinkle with the parsley. Serve hot.<br />
<br />
<br />
Bon appetit!
Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com2tag:blogger.com,1999:blog-5558576330773528600.post-46264806910525141912012-09-30T21:54:00.002-07:002012-09-30T21:55:26.507-07:00Roasted Tomatoes & Avocado Salad with Framboise Dreesing<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0HXiL6gbk5o/UFpeoJAKOXI/AAAAAAAAApg/8CTgVRGq_pY/s1600/DSC_0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0HXiL6gbk5o/UFpeoJAKOXI/AAAAAAAAApg/8CTgVRGq_pY/s1600/DSC_0858.JPG" /></a></div>
<br />
Sadly, lots of vegetables we buy at the supermarket nowadays have lost their flavour. Tomatoes are one of them. I love tomatoes, so feel very disappointed if they have no flavour at all.<br />
<br />
I often roast tomatoes before adding them to salads. We can extract the tomato's own sweet flavour by roasting.<br />
<br />
The tomatoes used for this salad are also roasted, and the dressing is made with the oil used for cooking the tomatoes. Fruity raspberry vinegar and sweet Japanese mayonnaise emphasise the tomatoes' flavour even more.<br />
<br />
<br />
<b><u>Ingredients for 2 - 3 people</u></b><br />
1/4 cup olive oil<br />
2 Roma tomatoes each cut into 6 wedges<br />
salt and black pepper to taste<br />
1 tablespoon raspberry vinegar<br />
1 tablespoon QP mayonnaise<br />
1/2 teaspoon Pommery mustard<br />
1/2 teaspoon sugar<br />
1 ripe avocado<br />
3 - 4 handfuls green salad of your choice<br />
<br />
<b><u>Instructions</u></b><br />
Place the tomatoes in an oven proof dish and drizzle the olive oil all over. Season with salt and vigorous black pepper. Roast the tomatoes in an preheated oven at 400F for about 20 minutes. Carefully turn over the tomatoes once halfway through.<br />
<br />
Remove the tomatoes to a plate and leave to cool completely. Reserve the oil in the dish.<br />
<br />
Add the vinegar, mayonnaise, mustard and sugar to the reserved oil and mix well. Season with extra salt and black pepper if neccessary.<br />
<br />
Halve the avocado, then stone and peel. Cut it into 1/2 inch cubes. <br />
<br />
Dish up the green salad to a large plate and arrange the roasted tomatoes and avocado. Drizzle the Framboise (raspberry) dressing all over.<br />
<br />
<br />
Bon appetit!Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-33544328890104122552012-09-19T20:46:00.000-07:002012-09-19T20:46:47.004-07:00Double Avocado Mexican Style Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GPaW-PQCEmg/UEOTk0saODI/AAAAAAAAApQ/R5gq_ck5vP4/s1600/o0490036711240702063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GPaW-PQCEmg/UEOTk0saODI/AAAAAAAAApQ/R5gq_ck5vP4/s1600/o0490036711240702063.jpg" /></a></div>
<br />
My husband loves my guacamole and I think it is really good too. I have never tasted a better guacamole than mine even in a Mexican restaurant.<br />
<br />
Making a modification to my guacamole recipe, I have made a beautiful salad using two avocados. One is a part of the salad ingredients and the other is used for dressing.<br />
<br />
Fresh cilantro makes you feel refreshed and gives a hint of Mexican flavour. Avocado lovers will die for this salad!<br />
<br />
<br />
<b><u>Ingredients for 4 people</u></b><br />
<b>(Dressing)</b><br />
1 avocado<br />
2 tablespoons lime juice (about 1 lime)<br />
1 teaspoon lime zest (about 1/2 to 1 lime)<br />
2 tablespoons sour cream<br />
2 tablespoons olive oil<br />
1 teaspoon cumin powder<br />
a dash of Tabasco <br />
salt and black pepper to taste<br />
MSG to taste (optional)<br />
<br />
<b>(Salad)</b><br />
3 tomatoes skinned, seeded and cut into half inch cubes<br />
1 red bell pepper, seeded, removed the membrane and cut into half inch squares<br />
2-3 green onions, chopped <br />
1/2 small onion, finely chopped<br />
2 cloves garlic, finely chopped<br />
1/2 cup roughly chopped cilantro<br />
1 avocado<br />
<br />
Cayenne pepper or chilli power to garnish<br />
<br />
<b><u>Instructions</u></b><br />
To make the dressing, halve the avocado, then remove the stone and peel. Put the flesh into a small bowl and immediately pour the lime juice all over to help stop it discoloring.<br />
<br />
Using a spoon, scrape off the remaining green flesh from the skins and add to the bowl. Mash the avocado well with an avocado masher (or potato masher or even a fork) until it becomes smooth.<br />
<br />
Add the other ingredients of dressing to the bowl and mix well. Set aside.<br />
<br />
Place all the ingredients of salad excepting the avocado into a larger mixing bowl.<br />
<br />
Now, halve the second avocado for the salad, then remove the stone and peel. Cut it into half inch cubes and add to the other salad ingredients. Like you did for the first avocado, scrape off the remaining green flesh from the skin and add to the dressing bowl, then mix.<br />
<br />
Add the dressing to the salad bowl and mix well. <br />
<br />
Serve with sprinkles of cayenne pepper or chilli power.<br />
<br />
<br />
If you would like to read this recipe in Japanese, please click <i><a href="http://ameblo.jp/cookinglish/entry-10898089004.html" target="_blank">HERE</a></i>.<br />
<br />
Bon appetit!<br />
<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-8296994481257099442012-09-01T18:47:00.000-07:002012-09-01T19:02:41.158-07:00Pork in Miso Soup<div class="separator" style="clear: both; text-align: center;">
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Miso soup is an inevitable side dish for Japanese cuisine. Miso is a traditional Japanese seasoning and all-rounder. It is used not only to make soups but also give UMAMI to cooking. You may think it strange, but I sometimes add miso when I am making Frensh bechamel sauce to make it milder. <br />
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Miso soup made with this all-round seasoning can therefore harmonise with almost any ingredients we add; vegetables, meat, fish, tofu, noodles, etc.,etc. We have hundreds of different types of miso soups in Japan.<br />
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Among those various miso soups, one cooked with pork is speciallly called Buta Jiru or Ton Jiru (Buta/Ton both mean pork in Japanese, and Jiru is a voiced consonant form of Shiru which means soup). This Western broth-alike soup is very delicious and one of everyone's favourite winter dishes.<br />
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Buta Jiru can be served as a side dish, but also became a beautiful main dish if you serve in a larger soup bowl together with a bowl of warm rice.<br />
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<b><u>Ingredients for 4 people as side/2 people as main dish</u></b><br />
Salad oil to fry<br />
1 clove garlic peeled and finely chopped<br />
1 knob fresh ginger peeled and finely chopped<br />
5oz thin sliced belly pork cut into 1.5 inch width (bacon is not suitable for this dish!)<br />
3 cups fish stock<span style="color: red;"><b>*</b></span><br />
1 small potato peeled, cut into 1/10 inch thick slices, soaked in water for a few minutes and drained <br />
4 oz daikon (about 1 inch long of large daikon) peeled and cut into 1/10 inch thick slices<br />
2 oz carrot (3 inches of medium sized carrot) peeled and cut into 1/10 inch thick circles<br />
5 oz firm tofu (1/3 of a block of tofu) cut into a half inch cubes<br />
3 oz miso (brown)<br />
1 teaspoon soy sauce<br />
MSG to taste (optional) <br />
1 bunch (3.5 oz) of enoki mushroom<br />
4 tablespoons chopped green onion<br />
Shichimi to taste (optional) <br />
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<b><span style="font-size: x-small;"><span style="color: red;">*fish stock: Add about 4 cups of water in a pan and bring to a boil. Add one handful (about 1oz) of fish flakes to the pan. Simmer for 2-3 minutes, then remove from the heat. Stand for a few minutes until the flakes sink. Sieve using a good quality kitchen paper. Fish flakes are available at Japanese food stores.</span></span></b><br />
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<b><span style="font-size: x-small;"><span style="color: red;">Alternatively, you can use granulated fish stock which is also available at Japanese food stores. Make 3 cups of stock following the directions on the package.</span></span></b><br />
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<b><span style="font-size: x-small;"><span style="color: red;">If, however, you can not get either fish flakes or granulated stock, simply use 3 cups of water. Do not attempt to use Western fish broth which should not be substituted for this dish. </span></span></b><br />
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<b><u>Instructions</u></b><br />
Heat salad oil in a deep pan and cook the garlic and ginger for 1 minute until they become fragrant. Then, add the pork and cook for 3-4 minutes or until the meat is no longer red.<br />
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Pour the fish stock into the pan and bring to a boil.<br />
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Add the potato, daikon and carrot. Cover the lid and simmer for 7-8 minutes until the vegetables are soft (but not crushed!).<br />
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Add the tofu and cook (covered) for further 3 minutes.<br />
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Add the miso to the pan. If you have a miso strainer or equally small strainer, add the miso in it and whisk with chopsticks or a spoon until it is dissolved. Otherwise, put miso in a cup and add a ladle or two of liquid from the pan, whisk and dissolve, then add to the pan.<br />
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Add the enoki mushrooms and bring to a boil. Season with the soy sauce and MSG (if you are using), then immediately remove from the heat. Remember do not cook for too long after you add the miso, or it loses its flavour.<br />
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Serve hot in miso soup cups (if serving as a side dish, or use soup bowls if serving as the main course). Garnish with some green onion and sprinkle Shichimi pepper if you like. Shichimi pepper is nowadays often found at Oriental food corner of your local supermarkets.<br />
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Bon appetit!
Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-91997605598100976642012-08-30T07:41:00.000-07:002012-09-19T17:03:22.485-07:00The Ultimate Plain Scones<div class="separator" style="clear: both; text-align: center;">
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I am often asked by my friends how to make the perfect scones. None of my friends seems to be happy with the results of their homemade scones. What are they expecting of scones, and what type of scones do they call perfect?<br />
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In their standards, the perfect scones should be fluffy and moist as if they are sponge cakes. Unfortunately, they are fundamentally misunderstanding what real British scones are like! <br />
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Scones are not supposed to be fluffy and moist cakes, but flaky quick breads originated in Scotland.<br />
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Having said that, however, I also dreamt of having a cream tea with a fluffy and moist cake-alike scone or two, with lots of clotted cream and jam on top, and in fact, like my friends I have been secretly experimenting to improve my scone recipe for many years.<br />
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After multiple trials, eventually I have created a recipe that I think can answer my friends' questions! <br />
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I have tested my newly improved scone recipe several times before disclosing it in my blogs, and every trial I have had satisfactory results. Thus, I am now fully confident in sharing the recipe with my friends and the readers of my blogs.<br />
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I can't think of any other ways to make better cake-alike scones. That's why I call it - ultimate plain scones!<br />
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<u><b>Ingredients for 11 - 12 scones</b></u><br />
160g bread flour<br />
160g Japanese wheat flour (Hakuriki Ko Violet Nisshin)<b><span style="color: red;">*</span></b> <br />
1 tablespoon baking powder<br />
1 tablespoon sugar <br />
1 teaspoon salt<br />
60g salted butter, chilled and cubed (half inch)<br />
150ml milk (plus some for glazing)<br />
1 egg<br />
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<div style="color: red;">
<b><span style="font-size: x-small;">* You can buy Hakuriki Ko Violet Nisshin or other Japanese brand Hakuriki Ko at Japanese food stores. If there is no Japanese food store in your area, you may replace the bread flour and Hakurikiko with 320g of self-rising flour. In that case, you do not need to add baking powder. </span></b></div>
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<u><b>Instructions</b></u><br />
Preheat the oven to 420F and when the oven is preheated place a non-stick cookie sheet in it.<br />
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Sieve the flours, baking powder, sugar and salt into a large mixing bowl.<br />
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Add the butter to the bowl and, using a pastry blender or your fingertips, rub it into the flour until the mixture becomes crumbly.<br />
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Combine the milk and egg in a half litre measuring cup and beat lightly. Add the mixture into the flour.<br />
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With a palette, mix the flour until almost fully incorporated, then using your hand, knead to a soft dough.<br />
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Turn the dough out onto a lightly floured board or silicon mat and press it out with you palm to about one inch thick. Using 2 inch cookie cutter, cut out the scones. Repeat until you can cut out as many scones as you can.<br />
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Take out the cookie sheet from the oven, then quickly place the scones on it. Glaze the top of each scone with milk and bake in the oven for 12 - 15 minutes or until they rise well and become golden brown.<br />
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Let the scones cool down a bit on a wire rack and serve them warm with butter, whipped cream and jam (ah, and of course, don't forget to make a cup of tea!)<br />
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If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11188193886.html" target="_blank"><i>HERE</i></a>.<br />
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Bon appeti! Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-66743656934570147792012-08-11T16:11:00.000-07:002012-08-11T16:11:46.708-07:00Jalapeno Salmon Burger<div class="separator" style="clear: both; text-align: center;">
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A few weeks ago, my husband and I were invited to a house warming BBQ by one of his colleagues.<br />
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Among the guests, there was one semi-vegetarian (fish OK!) guest and she was grilling a jalapeno salmon patty that she bought at Whole Foods Market and brought with her.<br />
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It looked so delicious and I was sooooo... curious about the taste, so I asked her what it tasted like.<br />
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The following day, rather than rushing down to the nearest Whole Foods Market branch, I bought a fillet of Sockeye salmon at a local store and made some similar patties based on her description. They were so delicious!<br />
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Last week, this time we organised a BBQ lunch and invited some of my husband's colleagues including this semi-vegetarian lady. I made some salmon patties of my recipe and served her one to hear her opinion.<br />
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She was amazed and really loved it. Moreover, she asked me to disclose the recipe in this blog.<br />
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So, here's the recipe of my hot (spicy) and delicious salmon patties. <br />
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<u><b>Ingredients for 4 patties</b></u><br />
12oz fillet of Sockeye salmon<br />
1/2 onion, finely chopped<br />
1 tbs finely chopped pickled jalapeno<br />
1 tbs finely chopped parsley<br />
2/3 cup Panko (Japanese style breadcrumbs)<br />
1 egg<br />
1oz cream cheese<br />
1 tsp lemon zest<br />
1 tsp lemon juice<br />
salt to taste<br />
vigorous amount of black pepper<br />
MSG to taste (optional)<br />
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<b>(Tartar sauce)</b><br />
2/3 cup real mayonnaise<br />
2 tbs grated onion<br />
1.5 tbs finely chopped garkins<br />
1 tbs finely chopped capers<br />
1/2 lemon juice<br />
dash Tabasco<br />
MSG to taste (opitional)<br />
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<b>(Other)</b><br />
Olive oil to fry if you are using a frying pan <br />
4 burger buns <br />
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<u><b>Instructions</b></u><br />
Skin and remove all bones from the salmon, then chop finely. (I do not recommend to use a food processor as the small chunks of salmon make the taste of the patty even better!)<br />
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In a large mixing bowl, add the chopped salmon and other ingredients and mix well by hand.<br />
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Form the salmon mixture into 4 patties, place on parchment paper, cover with cling film and chill for 30 minutes or so to set the patties.<br />
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In the meantime, to make the tartar sauce, add all the ingredients in a small mixing bowl and mix well. Set aside.<br />
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Heat some olive oil in a frying pan and fry both sides of salmon patties until they become golden brown. Alternatively, cook on the BBQ grill. <br />
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Serve the patties with the warm buns and tartar sauce.<br />
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If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11282915965.html" target="_blank"><i>HERE</i></a>.<br />
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Bon appetit!Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0tag:blogger.com,1999:blog-5558576330773528600.post-42972553718598631912012-07-18T22:01:00.000-07:002012-07-18T22:01:06.665-07:00Teba Gyoza - Stuffed Chicken Wing<div class="separator" style="clear: both; text-align: center;">
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When I visited the nearest Whole Foods the other day, I found a pack of full chicken wings and they were very good quality. I was looking for something like this to make this dish for a long time!<br />
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I think Teba Gyoza could be one of the most popular dishes on Izakaya (Japanese pub) menus.<br />
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I have cooked this dish for some Western people before and they all loved it, and even asked me the recipe in English.<br />
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Here's the English recipe I have provided to them including how to remove 2 bones from the chicken wings in detail. <br />
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<u><b>Ingredients for 10 wings</b></u><br />
10 chicken wings<br />
1 teaspoon soy sauce (for the wings)<br />
1 teaspoon Sake (for the wings)<br />
5oz ground chicken breast<br />
1 teaspoon soy sauce (for the stuffing)<br />
1 teaspoon Sake (for the stuffing)<br />
2 - 3 cabbage leaves<br />
1 sprig fresh thyme (leaves only)<br />
1 teaspoon lemon zest<br />
1 teaspoon lemon juice<br />
1 teaspoon granulated chicken stock combined with 2 teaspoonful water<br />
1 teaspoon cornstarch<br />
salt & white pepper to taste<br />
MSG to taste (optional)<br />
Canola oil for frying<br />
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<u><b>Instructions</b></u><br />
Using your hands, break the joint between the wing and drumette (the part that comes directly off the breast), then cut off the drumette with a heavy duty knife or scissors. Store the drumettes in the fridge or freezer and use them for some other cooking.<br />
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Using scissors, separate the 2 bones in the chicken wings. Starting
from the smaller bone, separate it from the flesh. When separated,
twist it to break the join and pull it out. Do the same for the larger
bone. Repeat for the rest of wings.<br />
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When the bones are removed, prick the skin 3 or 4 times with a skewer or
fork. Place the chicken wings in a bowl and season with soy sauce and Sake. Cover well using your hands and leave to stand for 30
minutes.<br />
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<span style="font-weight: bold;"></span>Place the ground chicken breast in
another mixing bowl, season with the second measures of soy sauce and
Sake. Mix well with your hands and leave to stand for 30 minutes.<br />
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Blanch the whole leaves of cabbage in boiling water for a minute or two
(depends on how thick or old the cabbage is). Empty them into a
colander and rinse under cold running water, then squeeze them firmly to
drain water completely. Finely chop.<br />
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Stir in the chopped cabbage, thyme leaves, lemon zest & juice to the ground chicken breast. Add
the stock mixture and cornstarch. Season with salt & pepper and MSG (if you are using), then mix with your hands until evenly combined.<br />
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<span style="font-weight: bold;"></span>Reverse the chicken wing pockets and lightly flour the inside, then reverse them back.<br />
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Stuff the ground chicken breast mixture into the wing pockets. Close the pockets with toothpicks. Repeat for the rest of wings.<br />
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Heat the oil (should be about half an inch deep) and cook the stuffed wings until golden brown all over.<br />
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Serve with citrus soy sauce (Ponzu) and citrus paste (Yuzukosho). <br />
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If you would like to read this recipe in Japanese, please click <a href="http://ameblo.jp/cookinglish/entry-11286268622.html" target="_blank"><i>HERE</i></a>.<br />
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Bon appetit!
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<br />Asahihttp://www.blogger.com/profile/18207701199765845825noreply@blogger.com0