Posted on March 26, 2017 by cookwithkathy
4 poussins (baby chickens), about 1-1/4 pounds each
1 small fresh or flash-frozen black truffle (about 1 ounce), cut into 1/16-inch or slightly thinner slices
salt and freshly ground black pepper
6 tablespoons unsalted butter: 4 tablespoons at room temperature, 2 tablespoons melted
Fleur de sel
- Preheat the oven to 400°F (200°C). Grease a large shallow roasting pan.
- Rinse the poussins under cold running water; dry thoroughly inside and out with paper towels. Using your fingertips, carefully loosen the flesh over the breast of each chicken, working first from the tail end and then from the neck; be careful not to tear the skin. Using one-quarter of the truffle slices for each bird, lift up the skin and carefully arrange the slices over the breast meat. Season the chickens inside and out with salt and pepper, rubbing the seasonings into the skin. Rub 1 tablespoon of the softened butter generously over each bird. Tie the legs of each chicken together with kitchen twine.
- Arrange the poussins in the prepared roasting pan and roast for 20 minutes. Baste with the melted butter and roast for about 5 minutes longer. Baste the birds with the pan juices. Roast for about 10 minutes longer, basting once more, until the internal temperature of the thickest part of the thigh registers 175°F (80°C) on an instant-read thermometer. Cover the poussins loosely with foil and let rest in a warm place for 5 to 10 minutes.
- Transfer the poussins to plates and set out a small bowl of fleur de sel for individual sprinkling.
To make a pan sauce for the poussin, transfer the birds to a platter, cover with foil, and set aside in a warm place. Spoon off most of the fat from the juices in the roasting pan. Set the pan over low heat and add 1/3 cup dry white wine, stirring to release the browned bits on the bottom of the pan. Bring to a boil and boil, stirring once or twice, just to cook off the alcohol. Add 2 tablespoons unsalted butter and 1 teaspoon thyme leaves and stir until the butter is melted. Pour into a small pitcher and serve.
Makes 4 servings.
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Posted on March 23, 2017 by cookwithkathy
1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 egg yolks
1/2 cup caster sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
fresh mint leaves and toasted, shredded coconut, to garnish
- Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside; cover and keep warm.
- Place the eggs, egg yolks, sugar, salt and vanilla in a large heat-proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.
- Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes – continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.
- Cover the mixture and set aside to cool. Stir occasionally while it is cooling. When cool, pour into a lamington tray, cover and freeze for about 1-1/2 hours or until half-frozen.
- Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the lamington tray or place in plastic containers. Cover and freeze completely.
- Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.
Makes 10 servings.
- You can store this ice cream for up to three weeks in the freezer.
- Before serving, allow it to stand at room temperature for 10-15 minutes or until slightly softened.
Source: Step-by-step Thai Cooking
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Posted on March 22, 2017 by cookwithkathy
2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread
- Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
- Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
- Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
- To make the pizza: Preheat oven to 400ºF.
- Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
- Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
- Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.
Makes 6 servings.
Source: Institute of Culinary Education
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Posted on March 21, 2017 by cookwithkathy
1 kg piece pork belly, rind scored, at room temperature
2 tbsp fennel seeds
4 cloves garlic, crushed
1/2 tsp ground black pepper
1/2 bunch thyme, leaves picked
2 tbsp salt
1 bunch sage
2 brown onions, quartered
1 green apple, cut into wedges
1 litre milk
4 small green apples, peeled
1 baby fennel, quartered
25 g butter, chopped
1 tbsp olive oil
1 kg pork marrow bones
1 tbs olive oil
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
1/2 bunch sage
1 bay leaf
1 tsp black peppercorns
1/2 cup white wine
4 cups veal stock
rock salt, to cover base of dish
1 kg potatoes
50 g butter, chopped
1/2 cup thickened cream, warmed
2 green spring onions, thinly sliced
1 cup shredded kale
1 cup chopped parsley
- Preheat oven to 240ºC.
- To make jus, place pork bones in an oven dish. Roast for about 30 minutes or until browned, stirring half way through.
- Meanwhile, heat oil in large saucepan. Cook vegetables, stirring occasionally, until lightly browned. Stir in sage, bay leaf and peppercorns. Add wine. Simmer until almost evaporated. Stir in stock. Simmer over lowest heat, partially covered, for 45 minutes. Strain and discard solids. Return jus to a clean saucepan and simmer slightly until thickened.
- To prepare pork, pat rind dry with absorbent paper.
- Using a pestle and mortar, finely crush fennel seeds. Add garlic, pepper, thyme and half a teaspoon of the salt. Place pork rind-side down and rub herb mixture all over meat. Turn over and rub remaining salt into rind.
- Heat a large frying pan over medium heat. Cook pork, rind side down, until it turns golden and begins to crisp.
- Arrange onions and apple in centre of a baking dish and top with sage. Place pork on top, rind side up. Pour milk around pork – it should come 2/3 of the way up the meat. Roast for 30 minutes. Reduce temperature to 160ºC. Roast for about a further 1 hour 30 minutes or until meat is very tender and rind is crisp.
- Remove pork from dish and transfer to a warm plate to rest, lightly covered with foil, for 30 minutes. Slice thickly and add any juice to jus.
- Place apples and fennel in another baking dish. Dot with butter and drizzle with oil. Season. Roast for about 45 minutes or until tender, basting half way through.
- To make colcannon, sprinkle salt over base of a baking dish (just big enough to fit potatoes). Add potatoes in a single layer.
- Bake for about 1 hour or until very tender.
- Cool slightly then halve and scoop out flesh. Pass through a ricer and into a bowl. Add butter and cream. Season well. Beat with a wooden spoon to combine. Add remaining ingredients and mix well to combine.
- Serve pork with colcannon, roasted apples and fennel and jus.
Makes 4 servings.
- To ensure the crackling is super crunchy, finish cooking it under a hot grill, watching continuously and rotating dish as necessary, until rind bubbles and is very crisp.
- Leftover colcannon makes great potato cakes the following day! Shape into patties and fry until golden and crisp. Serve for breakfast with fried eggs and bacon or as a quick lunch with sausages and peas.
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Posted on March 20, 2017 by cookwithkathy
1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter
- Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
- Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
- For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
- Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.
Makes 4 servings.
Source: Sage magazine
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