Posted on March 28, 2017 by cookwithkathy
1-3/4 kilograms pork belly (rind scored)
4 tablespoons tahini
4 tablespoons soy sauce
juice of 1 lemon
juice of 1 lime
- Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini, soy sauce, lemon and lime juice.
- Sit the pork on top, skin-side up. You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.
- Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.
- Preheat the oven to 150°C (300ºF).
- Get out a shallow roasting tin and line with foil.
- Transfer the pork to the roasting tin and cook it uncovered for 3½ hours, then turn the oven up to 250°C (450ºF) and cook for a further 1/2 hour to let the skin crisp to crunchy burnished perfection.
Makes 6 to 8 servings.
Source: Kitchen – Recipes from the Heart of the Home
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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 16, 2017 by cookwithkathy
1 cup low-fat plain Greek yogurt
2 tablespoons confectioners’ sugar
1 large ripe mango
1 tablespoon honey
1 cup raspberries
- Mix the yogurt with the confectioners’ sugar. Cut the mango flesh from the pit, chop it into small chunks, and puree in a blender or food processor. Stir the honey into the mango puree.
- Set aside 8 raspberries and reserve 4 teaspoons of the sweetened yogurt. Divide the remainder of the raspberries among four glass dishes and top with the yogurt mixture, smoothing the surface with a knife or the back of a spoon.
- Spoon the mango puree over the yogurt to cover. Top each portion with a teaspoon of the reserved sweetened yogurt and decorate with 2 raspberries.
To measure honey, dip a metal spoon into boiling water, dry off the water, and scoop up the honey — it will easily slide off the hot spoon. For creamed honey, use a round-blade knife to fill the bowl of a measuring spoon, then scrape the honey into the mango puree.
Makes 4 servings.
Source: Super Food Cookbook
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Posted on March 3, 2017 by cookwithkathy
1 large fresh crab (about 1 kg)
1 cup chicken stock
handful of green onion julienne
Black Bean Sauce
1/2 red bell pepper
3 tablespoons peanut oil
7 green onion stems, cut into 6 cm lengths
3 garlic cloves, crushed
1 tbsp shredded ginger
3 red chilies, cut in half lengthwise and seeds removed
1 small red onion, cut in half and then into wedges
2 tablespoons salted black beans
3 tablespoons Shao Hsing wine
2 teaspoons sugar
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1/3 cup chicken stock
2 red chilies, sliced
2 teaspoons black vinegar
- Kill the crab, cut in half and then cut each half into 4 pieces.
- Place crab in a shallow heatproof bowl that will fit inside your steamer basket, and cover with chicken stock. Place bowl inside steamer over boiling water and steam, covered, for 7 minutes or until cooked – the crab meat should be white rather than translucent.
- Meanwhile, make the black bean and chili sauce. Remove seeds and membranes from bell pepper, cut into strips 1.5 cm wide, then cut each strip into squares.
- Heat peanut oil in a hot wok and stir-fry green onion, ginger, garlic, red chilies, onion, black beans and bell pepper for 3 minutes or until fragrant. Pour the Shao Hsing wine around the sides of the wok in a circular motion, then stir in sugar, oyster sauce, sesame oil, stock and red chilies. Stir-fry for 3 minutes to allow the ingredients to infuse, creating a rich sauce. Finally, add vinegar and remove from the heat.
- Remove crab from steamer and toss with the sauce. Serve on a large platter, garnished with green onion julienne.
Source: Kylie Kwong
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Posted on February 23, 2017 by cookwithkathy
4 under-ripe, firm Anjou or Bosc pears, peeled, halved and cored
2 tablespoons lemon juice
1/2 cup boiling water
3 tablespoons sugar
2 tablespoons light corn syrup
2/3 cup sugar
1/2 cup nonfat milk
1/4 cup unsweetened Dutch-process cocoa
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract (essence)
- Preheat an oven to 350°F (180°C).
- In a 13-by-9-by-2-inch baking dish, arrange the pears, cut side down, and top with the lemon juice.
- In a small bowl, combine the water, sugar and corn syrup and stir to mix well. Pour over the pears. Cover the dish with aluminum foil and bake until the pears are tender when pierced with a fork, 25-35 minutes. Cool in the pan for 10 minutes.
- Using a slotted spoon, transfer the pears to a container, cover and refrigerate for 20 minutes to 8 hours. Discard the syrup.
- To make the Chocolate Sauce, combine the sugar, milk, cocoa and cornstarch in a small saucepan over medium heat. Simmer, stirring constantly with a wire whisk, until the mixture thickens, about 5 minutes. Remove from the heat and stir in the vanilla. Store in an airtight container in the refrigerator for up to 1 week.
- To serve, slice each pear half lengthwise into thin slices, without cutting all the way through the stem end, place 2 halves on each dessert plate and press down gently to form fans. Top each with 1 tablespoon of the chocolate sauce.
Makes 4 servings.
Source: Cooking for Healthy Living
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