Dessert Popovers with Citrus Sauce

Ingredients

3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest

Method

1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
6. Heat muffin pan in the oven.
7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
9. Remove from oven and tip popovers out of muffin cups.
10. Fill each warm popover with fresh chopped fruit.
11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

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Tiger-skin Chicken

Ingredients

1 whole free-range chicken (about 1.8 kg)
1 tbsp curry powder
1 tsp turmeric
1/2 tsp chili powder (optional)
75 g butter, melted
1 lemon, cut into eighths
1 red onion, peeled and cut into eighths
2 tbsp yogurt
1 tsp honey

Method

1. Heat the oven to 180°C (fan-forced).
2. With kitchen scissors or a heavy knife, cut the backbone out of the chicken and press down on the breast to flatten it.
3. Mix together the curry powder, turmeric, chili powder (if using) and melted butter and let stand for 10 minutes.
4. Melt the butter again if necessary and brush all over the chicken.
5. Place the lemon and red onion in a pile on a roasting tray and place the chicken on top. Roast for 45 minutes, basting occasionally with any pan juices.
6. Remove the chicken from the oven and switch the oven to the overhead grill setting, set to maximum heat.
7. Mix together the yogurt and honey and drizzle over the skin of the chicken. A squeeze bottle is perfect for this.
8. Return the chicken to the oven and grill for 10 minutes, or until the yogurt and honey mix is dark and caramelized.
9. Rest for 20 minutes in a warm, draft-free place before serving.

Makes 4 servings.

Source: Adam’s Big Pot

Mixed Vegetable Gumbo

Ingredients

1/3 cup olive oil, plus extra if needed
2 large onions, chopped
1 red and 1 green bell pepper, cored, seeded, and cut into 1/2-inch squares
1 hot chili, seeded and finely sliced
2 garlic cloves, finely sliced
1 lb okra, cut into 1/2-inch slices
2 cups canned chopped tomatoes
2 Tbsp margarine
3 Tbsp flour
2 tsp chili powder
1 tsp ground cumin
3-1/2 cups vegetable broth
4-5 sprigs fresh thyme
salt and freshly ground black pepper
1 eggplant, cut into 1-inch pieces
1 long, thin eggplant, sliced

Method

1. Heat 3 tablespoons of oil in a large pan. Add the onion and cook gently until softened but not browned.
2. Add the bell peppers, hot chili, garlic, and okra. Cook for 5 minutes over a very low heat, then add the tomatoes. Cover and simmer for 15 minutes.
3. Melt the butter in a large flameproof casserole, then add the flour and spices and cook over a low heat until bubbling gently.
4. Remove from the heat and gradually add the broth, then the thyme. Return to the heat and bring slowly to a boil. Simmer the sauce for 1-2 minutes. It should be quite thin, even after boiling. Season well, then add the vegetable mixture. Cover and cook slowly for 30 minutes.
5. Heat the remaining oil in a large skillet, add the chopped eggplant and fry until browned, stirring the pieces gently so that they do not break up in the skillet.
6. Transfer to the gumbo and simmer for a further 15 minutes.
7. Add the eggplant slices to the skillet and cook on both sides until tender.
8. Season the gumbo and serve garnished with fried eggplant.

Makes 4 servings.

Source: Garlic

Duck Breast with Carrot and Chamolile

Ingredients

2 whole duck breasts
1 to 2 teaspoons French 4-spice blend (your favorite brand)
1 pound baby carrots, halved or quartered if large
2 chamomile tea bags
2 tablespoons unsalted butter, sliced
1 teaspoon honey Kosher salt
2 cups veal or chicken stock, preferably homemade
1 tablespoon cornstarch
2 mandarin oranges, peeled and chopped
1 bunch fresh flat-leaf parsley, thick stems discarded and leaves chopped, for garnish
Chamomile or coriander flowers, for garnish (optional)

Method

1. Preheat the oven to 350°F.
2. Score the duck breasts in several places. This will allow the duck fat to escape during cooking. Season lightly with the spice blend.
3. Heat a large, oven-safe skillet over medium-high heat. When hot, sear the duck breasts, skin side down, until the skin is crispy and golden brown and the fat renders, 4 to 5 minutes. Lift the duck breasts from the pan and drain off the fat (Reserve the fat for another use). Return the duck breasts to the pan, skin side up.
4. Transfer the skillet to the oven and roast the duck breasts for 8 to 10 minutes, until cooked through.
5. Lift the duck breasts from the skillet and set them aside to rest.
6. Put the carrots in a large saucepan and add enough cold water to cover by about 1/2 inch. Add the tea bags, butter, and honey and season lightly with salt. Bring to a boil over medium-high heat and cook until the water evaporates and the carrots are tender and glazed, 10 to 12 minutes.
7. Mix 1 tablespoon of the stock with the cornstarch to make a slurry, stirring well until smooth and lump-free.
8. In a saucepan, heat the remaining stock over medium heat until warm. Add the slurry to the warm stock and whisk until thick and bubbling hot.
9. Whisk in a little duck fat, if desired. Stir in the chopped mandarin oranges.
10. Slice the duck meat from the breasts. Arrange the sliced duck on plates and spoon some sauce over the meat. Pile the carrots next to the duck and serve garnished with chopped parsley and chamomile or coriander flowers, if desired.

Makes 4 servings.

Source: So Good

Chinese Sichuan-style Braised Fish in Spicy Sauce

Ingredients

1 (3-1/2 lb) whole fish, such as carp, porgy, grouper or sea bass
2-1/2 tablespoons Shaoxing rice wine
2-1/2 tablespoons finely chopped ginger
1/2 teaspoon salt
1/2 oz dried black fungus (wood ears)
oil for deep-frying
2 scallions, finely chopped
4 garlic cloves, finely chopped
1-1/2 teaspoons chili bean paste (Doban Jiang)
2 cups chicken stock
1-1/2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon Chinese black vinegar
1 tablespoon cornstarch
2 scallions, green part only, finely chopped

Method

1. If you do manage to buy a live fish, then ask the fishmonger to gut it through the gills. This is harder than gutting through the stomach, but leaves the fish looking whole. If you are gutting the fish yourself, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold, running water and drain thoroughly in a colander.
2. Diagonally score both sides of the fish, cutting through as far as the bone at intervals of 3/4 inch.
3. Combine 1 tablespoon of rice wine, 2 teaspoons of ginger and the salt. Place the fish in a dish and rub the mixture all over the outside of the fish and into the slits. Marinate for 30 minutes, then drain.
4. Soak the dried fungus in cold water for 20 minutes, drain, squeeze out any excess water, and shred.
5. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil.
6. Holding the fish by its tail, gently and carefully lower it into the oil, bending the body so that the cuts open up. Cook for 5 minutes, or until golden brown, tilting the wok so that the entire fish is cooked in the oil. Remove and drain on crumpled paper towels and keep warm in a low oven.
7. Pour the oil from the wok, leaving 1-1/2 tablespoons.
8. Reheat the reserved oil over high heat until very hot and stir-fry the scallions, remaining ginger. garlic and chili bean paste for 10 seconds. Toss in the fungus, then the remaining rice wine, stock. soy sauce, sugar and vinegar and bring to a boil.
9. Add the fish, return to a boil, then reduce the heat and cook, covered, for 12 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fins pulls out easily. Remove the fish.
10. Skim any impurities from the sauce and bring to a boil. Combine the cornstarch with enough water to make a paste. Add to the sauce and simmer until thickened. Pour over the fish with the scallions before serving.

Makes 6 servings.

Source: The Food of China