Lobster Macaroni & Cheese

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

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

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

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


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


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

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

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

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

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

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

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

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

Sprinkle some chopped tarragon and serve hot.

Before you go, click the ranking banners below 
to keep me near the top of the blog rankings.
Many thanks and see you soon! 

 

 

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

Bon appetit!


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

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

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

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

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

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

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

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

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

Before you go, click the ranking banners below 
to keep me near the top of the blog rankings.
Many thanks and see you soon! 

 

 

Indian Twisted Meatball Sub

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.

Garam masala is one of my secret cooking weapons, specially when I cook dishes using ground meat such as hamburgers, meatloaves and meatballs.

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.

This is one of our home's easy evening meals, but thanks to the two umamis, very delicious and makes my husband say "Wow!".


Ingredients for 8
(tomato sauce)
1 tablespoon olive oil
1 medium sized onion, chopped
2 garlic clove, chopped
1 can tomato
1 cup chicken stock
1 tablespoon tomato paste
1 pack (0.75 oz ) basil leaves, chopped
1 bay leaf
salt & black pepper to taste

(meatballs)
2 tablespoons olive oil
1 medium sized onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons pale dry sherry
1 lb Italian hot sausage meat (decased if you use Italian sausage)
1 egg
1/2 cup Japanese style bread crumbs (panko) soaked with 3 tablespoons milk
3 tablespoons chopped parsley
1 teaspoon dried Italian herb mix
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon Lee & Perrins Worcestershire sauce
salt & black pepper to taste

(other)
8 top sliced hotdog buns (New England style)
2 oz good quality matured Cheddar cheese, shredded


Instructions
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.

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.

Discard the bay leaf and with a hand blender or mixer blend the tomato sauce until smooth.  Set aside.

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.

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.

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.

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.

Remove the lid, increase the heat, and cook, occasionally stirring for a further 15 - 20 minutes until the sauce is reduced and thickened.

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.

Before you go, click the ranking banners below 

to keep me near the top of the blog rankings.

Many thanks and see you soon!

 

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

Bon appetit!

＜材料　ホットドッグ８つ分＞
（トマトソース）
オリーブオイル．．．適宜
たまねぎ、細かく刻む．．．中１個
にんにく、スライス．．．２かけ
缶入りトマト．．．１缶
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
トマトペースト．．．大さじ
バジルの葉、細かく刻む．．．１パック（０．７５oz＝２１ｇ入）
ローレル．．．１葉
塩ブラックペッパー．．．適宜

（肉種）
オリーブオイル．．．適宜
たまねぎ、極力細かくみじん切り．．．中１個
にんにく、極力細かくみじん切り．．．２かけ
シェリー酒または白ワイン．．．大さじ３
ホットイタリアン生ソーセージ．．．５本（約４５０ｇ）
卵．．．１個
パン粉、牛乳大さじ３でふやかしておく．．．１／２カップ
パセリのみじん切り．．．大さじ３
イタリアンドライハーブミックス．．．小さじ１
ガラムマサラ．．．小さじ１
トマトペースト．．．大さじ１
リー＆ペリンウスターシャーソース．．．大さじ１
塩ブラックペッパー．．．適宜

（その他）
ホットドッグバング．．．８本
細切りチーズ．．．適宜


＜作り方＞
１．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。

２．１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。

３．２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。

 ４．フライパンにオリーブオイルを熱したまねぎを炒める。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。

５．４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。 

６．ソーセージの薄皮をめくる。皮は処分。 

７．５、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。） 

８．７を３２等分し、ミートボールに形成する。

９．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。 

１０．９の上下を返し、再び蓋をして更に３、４分焼く。

１１．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。 

１２．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。 

１３．１２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） 

１４．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。 

１５．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。

Before you go, click the ranking banners below 

to keep me near the top of the blog rankings.

Many thanks and see you soon!

 

Chili Con Carne on Baked Potato

I used to cook Chili Con Carne using butter, ale, sour cream, full fat cheese... without any hesitations!

It was very tasty, but obviously not healthy at all. :-(

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.

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.

Try my Chili Con Carne recipe!  It is less fatty, but very delicious.


Ingredients for 4 people
1lb Italian mild sausage meat (all natural - no corn syrup!) or organic ground beef
1 tablespoon olive oil
1 large sweet onion, chopped
1 stick celery, chopped
3 - 4 cloves garlic, chopped
1 - 2 serrano peppers, seeded, removed membranes and chopped finely
3 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon unsweetened cocoa
1 can diced tomatoes
1 cup beef stock, dissolve granulated beef stock in twice strength
1 tablespoon tomato paste
1 teaspoon dry oregano
1 bay leaf
salt & black pepper to taste
1 can black or kidney beans (your choice), washed and drained
1 tablespoon Lee & Perrins Worcestershire sauce

(others)
4 baked large russet potatoes
some non-fat Greek yogurt
some reduced fat Cheddar cheese, grated
some green onion, chopped finely


Instructions
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.

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.

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.

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.

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.

Serve the Chili Con Carne on the baked potatoes, topped with the yogurt, cheese and green onion.


If you would like to read this recipe in Japanese, please click HERE.


Bon appetit!

 

Jalapeno Salmon Burger

A few weeks ago, my husband and I were invited to a house warming BBQ by one of his colleagues.

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.

It looked so delicious and I was sooooo... curious about the taste, so I asked her what it tasted like.

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!

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.

She was amazed and really loved it.  Moreover, she asked me to disclose the recipe in this blog.

So, here's the recipe of my hot (spicy) and delicious salmon patties.


Ingredients for 4 patties
12oz fillet of Sockeye salmon
1/2 onion, finely chopped
1 tbs finely chopped pickled jalapeno
1 tbs finely chopped parsley
2/3 cup Panko (Japanese style breadcrumbs)
1 egg
1oz cream cheese
1 tsp lemon zest
1 tsp lemon juice
salt to taste
vigorous amount of black pepper
MSG to taste (optional)

(Tartar sauce)
2/3 cup real mayonnaise
2 tbs grated onion
1.5 tbs finely chopped garkins
1 tbs finely chopped capers
1/2 lemon juice
dash Tabasco
MSG to taste (opitional)

(Other)
Olive oil to fry if you are using a frying pan
4 burger buns

Instructions
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!)

In a large mixing bowl, add the chopped salmon and other ingredients and mix well by hand.

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.

In the meantime, to make the tartar sauce, add all the ingredients in a small mixing bowl and mix well.  Set aside.

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.

Serve the patties with the warm buns and tartar sauce.


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Chicago Style Vege Pizza

The slow-cooked onions are beautifully caramelised and delicately sweet. The mixed mushrooms have a buttery garlic flavour and a delightfully chewy texture. Although vegetarian, this deep-pan Chicago style pizza topped with these deliciously prepared vegetables is a substantial dish. It will definitely fill everyone’s stomach at dinner and surely become the most popular appetiser among your guests at a party.

Ingredients for 4 people

(Dough)

9 oz all-purpose flour

1 teaspoon salt

1.5 tablespoons olive oil

4.6 fl oz water

1.5 teaspoons bread machine yeast

(Toppings)

1 tablespoon olive oil

2 large red onions, sliced thinly

1 teaspoon soft brown sugar

salt and black pepper to taste

1 tablespoon butter

1 clove garlic, finely chopped

10 oz mixed mushrooms (3 - 4 types), sliced if large

2 - 3 tablespoons finely chopped parsley

1/2 lb Mozzarella cheese, sliced

10 - 12 cherry tomatoes, cut in half

grated Parmesan cheese to sprinkle

Instructions

Put the dough ingredients into the pan following the directions for your bread maker. Select the dough cycle.

Whilst making the dough, prepare the toppings. In a frying pan, heat the olive oil and cook the onion for 10 minutes on a medium-low heat. Add the soft brown sugar and cook further 10 - 15 minutes or until the onion is caramelised and reduces its volume by half. Season with salt and black pepper. Remove from the heat and leave to cool completely.

Wash the frying pan thoroughly and dry carefully. Then heat the butter in the frying pan and cook the garlic for few seconds until it becomes fragrant. Add the mushrooms and cook for 5 - 6 minutes until the liquid on the base of pan has almost completely evaporated. Season with salt and black pepper. Remove from the heat and again leave to cool completely.

When the dough cycle finishes, turn the dough out to a lightly floured surface. Push down the dough gently, and then divide into 2 balls. Cover with a damp cloth and let them rest for 15 minutes.

Lightly grease two 8” sandwich tins. Push down the dough ball gently again, then, using your palms and a rolling pin, roll it out to a round shape until it is large enough to cover the base and side of the sandwich tin. Fit the dough into the tin and trim the edge with your fingers. Repeat for the next dough ball. Let them rest for 15 minutes.

Place the Mozzarella cheese in the base of tins, then spread the onion and mushrooms. Top with the cherry tomatoes and sprinkle with the Parmesan cheese. Bake for 15 minutes in a preheated oven at 400F, then reduce the temperature to 350F and bake for further 30 minutes or until the crust becomes golden brown.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!