Korean-style Steamed Abalones

Ingredients

6 abalones
3 walnuts
6 gingko nuts
2 cups green sweet peas
radish and parsley to garnish

Sauce

3 tbsp soy sauce
1-1/2 tbsp sugar
1 tbsp rice wine
3 cloves garlic
1 piece ginger
dash black pepper
1/8 tsp sesame oil
1/2 cup water

Method

  1. Clean the abalones and scald in boiling salted water.
  2. Remove the shells and entrails from the abalones. Score the insides at 1/4″ intervals crosswise and lengthwise.
  3. Soak the walnuts in hot water and peel off the inner skin using a toothpick.
  4. Fry the shelled gingko nuts with salt until the color becomes green. Rub off the skins.
  5. Boil the sauce ingredients in a pan, add the abalones and simmer.
  6. On a skewer, string the gingko nut, abalone and walnut alternately. Place the skewered food on the shell of the abalone.
  7. Boil the green peas in salted water and stir-fry lightly. Spread them on a plate and arrange the abalone in the shells on top.
  8. Garnish with the red radish and parsley before serving.

Source: Low-fat Korean Cooking


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Sicilian Spaghetti with Sardines

Ingredients

12 fresh sardines, cleaned and boned
1 cup olive oil
1 onion, chopped
1/4 cup dill sprigs
1/2 cup pine nuts
2 tablespoons raisins, soaked in water
1/2 cup fresh bread crumbs
1 pound spaghetti
flour for dusting
salt

Method

  1. Wash the sardines and pat dry on paper towels. Open them out flat, then cut in half lengthwise.
  2. Heat 2 tablespoons of the oil in a pan, add the onion and fry until golden. Add the dill and cook gently for a minute or two.
  3. Add the pine nuts and raisins and season with salt.
  4. Dry-fry the bread crumbs in a frying pan until golden. Set aside.
  5. Cook the spaghetti in boiling, salted water according to the instructions on the package, until al dente.
  6. Heat the remaining oil in a pan. Dust the sardines with flour and fry in the hot oil for 2-3 minutes. Drain on paper towels.
  7. Drain the spaghetti and return to the pan. Add the onion mixture and toss well.
  8. Transfer the spaghetti mixture to a serving platter and arrange the fried sardines on top. Sprinkle with the toasted bread crumbs and serve immediately.

Makes 4 servings.

Source: Healthy Meriterranean Cookbook


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Pistachio Ice Cream

Ingredients

4 egg yolks
6 tbsp caster sugar
1 tsp corn flour
1-1/4 cups 2% milk
1 cup pistachio, plus a few extra, to decorate
1-1/4 cups whipping cream
a little green food colouring
chocolate dipped waffle cones, to serve (optional)

Method

  1. Place the egg yolks, sugar and cornflour in a bowl and whisk until the mixture is thick and foamy.
  2. Pour the milk into a heavy-based saucepan, gently bring it to the boil, then gradually whisk it into the egg yolk mixture.
  3. Return the mixture to the saucepan and cook it over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour it back into the bowl, set aside to cool, then chill in the refrigerator until required.
  4. Shell the pistachios and put them in a food processor or blender. Add 2 tbsp of the cream and grind the mixture to a coarse paste.
  5. Pour the rest of the cream into a small saucepan. Bring it to the boil, stir in the coarsely ground pistachios, then leave to cool.
  6. Mix the chilled custard and pistachio cream together and tint the mixture delicately with a few drops of food colouring.
  7. Using an ice cream maker, churn the mixture until firm enough to scoop. Serve in cones or dishes, sprinkled with extra pistachios.

Makes 4 to 6 servings.

Source: Ice Cream and Iced Desserts


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Roasted Chicken Leg with Garlic and Almond

Ingredients

1 chicken leg
20 pieces almond

Marinade
5 cloves garlic, chopped
1 clove shallot, chopped
1/2 tsp dark soy sauce
1 tsp light soy sauce
1 tsp oil
1-1/2 tsp honey
2 tsp cornstarch
3 stalks spring onion, finely chopped

Method

  1. Rinse the chicken leg and wipe dry. Mix well with the marinade and set aside in the fridge for 8 hours.
  2. Preheat an oven to 180°C.
  3. Roast the almond for 8 minutes until fragrant and crisp.
  4. Ground almond and set aside.
  5. Remove chicken from the fridge 30 minutes before cooking.
  6. Put the chicken leg into the 180°C oven, and cook for about 20 minutes until well done.
  7. Sprinkle the ground almond over the chicken before serving.

Makes 1 serving.

Source: Chicken Delicacy


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Sweet and Sticky Nutty Chicken

Ingredients

900 g boneless and skinless chicken (breast and thigh), cut into bite-sized pieces
2 tbsp soya sauce
1 heaped tsp ground ginger
1 heaped tsp garlic paste
2 tsp soft brown sugar
125 g unsalted peanuts
1 tbsp vegetable oil
1 tbsp sesame oil
8 spring onions, trimmed and cut into 4 cm lengths
1 large red chili, deseeded and finely chopped
2 tsp cornflour
2 tbsp mirin (Japanese cooking wine) or dry sherry
2 tbsp rice vinegar
200 ml chicken stock
juice of 1/2 lime
juice of 1/2 lemon
1/2 tsp chili flakes
100 g bean sprouts

Method

  1. Place the chicken pieces in a large non-metallic bowl and add the soya sauce, ground ginger, garlic and sugar. Mix really well, cover and marinate in the fridge for at least 1 hour, but 8 hours is ideal.
  2. Preheat the oven to 180°C.
  3. Put the peanuts into a small roasting tin and roast in the oven for about 15 minutes, giving the tin a shake a couple of times. Allow to cool and then place in a plastic bag and bash with a rolling pin until they are lightly crushed. Set aside.
  4. Heat a wok until really hot and then add your vegetable and sesame oils. Add the spring onion and chili, then stir-fry for a minute. Toss your marinated chicken in the cornflour and then add to the wok with the remaining marinade. Stir-fry for about 7-8 minutes until browned all over.
  5. Mix together the mirin, rice vinegar, chicken stock, lime juice, lemon juice and chili flakes and add to the wok. Bring to a boil, then reduce the heat and simmer, uncovered, for about 25-30 minutes, stirring regularly.
  6. As the liquid reduces down, the sauce will get good and sticky and start coating the chicken.
  7. Stir through the bean sprouts, scatter the bashed peanuts over the top and serve.

Makes 4 to 6 servings.

Source: My Family Kitchen


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