Tofu Sheet Rolls with Mushroom

Ingredients

3/4 oz black mushroom
10 shredded tofu puff
1 piece tofu sheet (cut into 2-1/2″ strips)
1 carrot
12 oz Chinese green vegetable (yu choy)

Seasoning

1/4 tsp salt
1/4 tsp sugar
dash of sesame oil
pinch of ground white pepper

Thickening

1 tbsp oyster sauce
1/2 tbsp light soy sauce
dash of sesame oil
pinch of ground white pepper
1/4 tsp salt
1/3 tsp sugar
1 tsp cornstarch
3/4 cup vegetable broth (or water)

Method

1. Peel and wash carrot, cut into finger strips, parboil in boiling water for 10 minutes until soften.
2. Soak and remove stalks of mushroom, drain and cut into thick strips.
3. Mix seasoning with mushroom, tofu puff and carrot.
4. Place some tofu puff, mushroom, and carrot on each tofu sheet. Roll them up. Put on heat-proof plate and steam for 15 minutes.
5. Cut green vegetable into long sections, stir-fry or blanch until cooked for garnishing.
6. Heat 1 tbsp oil in the wok. Add thickening ingredients. Bring to a boil and pour over the rolls.

Source: Chinese Vegetarian Dishes

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Today’s Comic

Grilled Beef Skewers with Red Chimichurri

Ingredients

750 g rump steak, trimmed and cut into 5 cm pieces
1 teaspoon each sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
2 cloves garlic, crushed
1 lemon, halved
grilled flatbreads and store-bought hummus, to serve
coriander (cilantro) leaves, to serve,

Red Chimichurri

1/2 red onion, chopped
250 g cherry tomatoes
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped coriander (cilantro)
1/2 teaspoon ground chili
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice

Method

1. Make the Ted chimichurri. Place the red chimichurri ingredients in a small food processor and process to a coarse paste. Set aside.
2. Place the beef in a large bowl and add the salt, pepper, oil, vinegar and garlic. Toss to coat and thread the beef onto large metal skewers.
3. Preheat a char-grill pan or barbecue over high heat.
4. Cook the beef skewers, turning occasionally, for 15-18 minutes for medium rare or until cooked to your liking.
5. Add the lemon, cut-side down, to the grill for the last 5 minutes of the beef cooking time.
6. Serve the skewers on grilled flatbreads and top with hummus, coriander, the chimichurri and grilled lemon.

Makes 4 servings.

Source: Donna Hay

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Today’s Comic

Grilled Redfish with Red Rice and Lemon Butter Sauce

Ingredients

2 Tbsp. olive oil, plus more for greasing
6 (7-ounce) red snapper (or flounder or sea bass) fillets, skin removed
1 tsp Creole seasoning
2 lemons, cut into 6 wedges each
flat-leaf parsley sprigs, for garnish

Sauce

1 cup dry white wine
3/4 cup fresh lemon juice
1 tsp cider vinegar
1 tsp minced shallot
1 garlic clove, minced
1 tsp chopped fresh thyme leaves
24 Tbsp (3 sticks) cold, unsalted butter, cut into tablespoons
1/2 tsp grated lemon zest
1 tsp kosher salt
pinch of freshly ground pepper

Rice

4 Tbsp unsalted butter
1/2 medium onion, chopped
1 celery stalk, diced
3 small garlic cloves, minced
1 cup long-grain rice
4 green onions, thinly sliced
2 medium tomatoes, diced
1 Tbsp chopped flat-leaf parsley
1 (14-ounce) can chicken broth
1 tsp kosher salt
3 small bay leaves

Method

1. Make the sauce. In a small saucepan combine wine, lemon juice, vinegar, shallot, garlic, and thyme. Bring to a boil; reduce heat to medium-high and continue to boil until reduced to 1/4 cup, 20 to 25 minutes.
2. Reduce heat to medium-low and add butter, 4 Tbsp at a time, whisking until just melted. Butter should emulsify and thicken sauce slightly (If the first batch melts too quickly and thins out sauce, turn heat to low, then continue.) Whisk in lemon zest, salt, and pepper, and set sauce aside.
3. Make the rice. In a 3-quart saucepan, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 3 minutes.
4. Stir in rice, green onions, tomatoes, and parsley. Cook 2 minutes, stirring frequently.
5. Stir in 1/4 cup water, chicken broth, salt, and bay leaves, then bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove saucepan from heat and let stand.
6. Make the fish. Preheat grill or grill pan; grease with olive oil. Brush snapper fillets with olive oil and sprinkle with Creole seasoning. Grill fillets over medium-heat until opaque throughout, 2 to 3 minutes per side.
7. Grill lemon wedges on medium-high heat until marked on both sides, about 30 seconds per side.
8. Reheat sauce over low heat. Do not allow to simmer or sauce will separate. Remove bay leaves from rice, then spoon rice onto plates. Top with snapper fillets and sauce. Garnish grilled lemon wedges and sprigs.

Makes 6 servings.

Source: Chef Ralph Brennan

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Today’s Comic

Roasted Chicken and Veggies with Dark Chocolate Dipping Sauce

Ingredients

1 (6-8 pound) whole chicken
1 tablespoon unsalted butter for outside, plus 2 tablespoons for inside cavity
sea salt and black pepper juice of 2 lemons
4 whole garlic cloves
3 sprigs fresh rosemary 1 sprig fresh thyme
10 small carrots, left whole (if larger carrots, use 5 and cut in half)
10 yellow baby potatoes, halved
1 yellow onion, sliced
4 fresh Roma tomatoes, halved
1 tablespoon olive oil
4 ounces dark chocolate, melted
pinch cayenne pepper

Method

1. Preheat oven to 450°F.
2. Wash chicken and clean out cavity. Rub chicken with 1 tablespoon butter, sea salt, and pepper. Squeeze lemon juice all over chicken. In the cavity, place 2 tablespoons butter, garlic cloves, rosemary, and thyme. Tie legs together with a piece of hemp or kitchen string. Place chicken in a large roasting pan on a rack, which will help cook the chicken more evenly.
3. Add carrots, potatoes, onions, and tomatoes to the pan, surrounding the chicken. Drizzle them with olive oil and sprinkle with salt and pepper. Cover chicken and veggies with cheesecloth.
4. Cook for about 20 minutes at 450°F, then decrease oven temperature to 375°F and cook for another 20 minutes. Test for doneness; juice should be clear, not rosy (cut behind the leg to check).
5. When the chicken is almost finished, melt dark chocolate in the top of a double boiler. Add cayenne to the melting chocolate and stir until chocolate is completely melted and smooth.
6. Serve chicken and roasted veggies with warm chocolate sauce on the side for dipping.

Makes 6 to 8 servings.

Source: The Organic Family Cookbook

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Today’s Comic

Spinach and Hazelnut Lasagne

Ingredients

2 1b, fresh spinach
1-1/4 cups vegetable stock
1 medium onion, finely chopped
1 garlic clove, crushed
3/4 cup hazelnuts
2 tbsp chopped fresh basil
6 lasagne sheets
1 (14-oz) can chopped tomatoes
1 cup low fat fromage frais
slivered hazelnuts and chopped parsley, to garnish

Method

1. Preheat the oven to 200°C/400°F.
2. Wash the spinach and place in a pan with just the water that clings to the leaves. Cook the spinach over a fairly high heat for 2 minutes until wilted. Drain well.
3. Heat 2 tbsp of the stock in a large pan and simmer the onion and garlic until soft. Stir in the spinach, hazelnuts and basil.
4. In a large ovenproof dish, layer the spinach, lasagne, and tomatoes. Season well between the layers. Pour over the remaining stock. Spread the fromage frais over the top.
5. Bake the lasagne for about 45 minutes, or until golden brown.
6. Sprinkle with lines of slivered hazelnuts and chopped parsley before serving hot.

Makes 4 servings.

Source: Vegetarian Classics

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