Blackberry and Cassis Crush
Ingredients:
* 200 gr blackberries
* 7 tbsps creme de cassis
* 142 ml double cream
* 500 ml Indulgence Vanilla ice cream, slightly softened
* 2 meringue nests, roughly crushed
* 4 large sundae glasses
Way to make it:
1. Divide the blackberries between the sundae glasses.
2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.
3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.
4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.
5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.
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( in Bahasa Indonesia )
Blackberry dan Cassis Crush
Bahan-bahan:
* 200 gr blackberries
* 7 sdm creme de cassis
* 142 ml double cream
* 500 ml ice cream vanili, biarkan sesaat biar agak cair
* 2 kue kering dari putih telor (meringue), hancurkan kasar
* 4 gelas eskrim besar
Cara membuat:
1. Bagi rata blackberries dalam gelas.
2. Tuangkan 1 sdm creme de cassis dalam masing-masing gelas, kemudian hancurkan berries. Diamkan 30 menit.
3. Kocok creme dengan 1 sdm creme de cassis, sampai campuran lembut.
4. Masukkan eskrim yang agak leleh ke dalam suatu mangkuk dan campur dengan meringue, kemudian aduk dalam campuran krim.
5. Sendok 1/4 campuran ini ke dalam masing-masing gelas eskrim, taruh blackberry pada atas masing-masing gelas dan taburi dengan sisa creme de cassis. Sajikan.
Saturday, September 5, 2009
Lemon Grass Chicken
Lemon Grass Chicken:
Ingredients:
4 stalks lemon grass, thinly sliced
½ bunch green onions, chopped
1 onion, peeled and chopped
1 tbsp shrimp paste
375 ml coconut milk
1 tbsp demerara sugar
1 tbsp curry powder
1 kg chicken pieces, skin removed
Juice of 1 lemon
75 ml oil
3 tbsp Sambal Oelek (chopped Thai chili pepper)
125 ml water
2 lime leaves
Salt and freshly ground black pepper, to taste
1. Place lemon grass, green onions, onion, shrimp paste and 125 ml coconut milk in a food processor. Process to make a fine paste.
2. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour.
3. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring, for 1 minute.
4. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasonings. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steam rice.
( Before using shrimp paste, wrap the amount required in a small piece of alummnium foil and roast in a dry frying pan or a few minutes. Cool and use as required)
Ingredients:
4 stalks lemon grass, thinly sliced
½ bunch green onions, chopped
1 onion, peeled and chopped
1 tbsp shrimp paste
375 ml coconut milk
1 tbsp demerara sugar
1 tbsp curry powder
1 kg chicken pieces, skin removed
Juice of 1 lemon
75 ml oil
3 tbsp Sambal Oelek (chopped Thai chili pepper)
125 ml water
2 lime leaves
Salt and freshly ground black pepper, to taste
1. Place lemon grass, green onions, onion, shrimp paste and 125 ml coconut milk in a food processor. Process to make a fine paste.
2. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour.
3. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring, for 1 minute.
4. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasonings. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steam rice.
( Before using shrimp paste, wrap the amount required in a small piece of alummnium foil and roast in a dry frying pan or a few minutes. Cool and use as required)
Roast Baron of Lamb
Roast Baron of Lamb
Serves 12-14
Ingredients:
4 kg baron of lamb, without loins
Salt and pepper
1 tbsp chopped mint
6 spring onions, trimmed to bulbs
4 small carrots, sliced
2 small lemons, peeled and sliced
60 gr butter, melted
375 ml dry white wine
20 ml lemon juice
Garnish :
Sauteed Potatoes
1 large lemon
40 gr butter
3 tsps sugar
25 spring onions, trimmed
1. Order the baron of lamb, without loins, from your butcher and have him remove rump knuckle and leg bone from each leg, leaving the tail and shanks intact.
2. Lay the double legs, skin side down on a board, open out and sprinkle with salt, pepper and mint. Place half the spring onions, sliced carrots and lemon slices in each cavity, close firmly and secure with skewers.
3. Brush the meat with melted butter, place in a large baking pan and cook in a very hot oven for 15 minutes to seal and brown.
4. Reduce heat to moderate and cook for 1¾ hours, pour off all but 3 tbsps of fat from the pan, then drizzle wine and lemon juice over the meat and continue cooking for a further 30 minutes for rare, 45 minutes for well done, basting 2-3 times.
5. Lift out the meat to a serving dish and allow to rest for 10 minutes to set the meat, but keep warm. Stir and scrape the pan to deglaze, then put pan juices through a fine sieve into a sauce boat and keep warm.
6. Meanwhile, for the garnish, prepare and cook potatoes, place in a heated dish and keep warm. Peel the rind, without pith from the lemon and cut into thin strips, melt half the butter in a pan, add sugar and cook, stirring for ±4 minutes for a syrup. Add lemon rind and sauté for ±4 minutes until golden, lift out and drain on kitchen paper.
7. Add remaining butter to the pan with spring onions, stir, cover and cook over low heat for ±10 minutes, then lift out, place around the lamb and strew lemon rind on top. Discard any pith from the peeled lemon and cut into very thin slices, arrange slices over the meat and take meat and potatoes to the table.
Ingredients:
4 kg baron of lamb, without loins
Salt and pepper
1 tbsp chopped mint
6 spring onions, trimmed to bulbs
4 small carrots, sliced
2 small lemons, peeled and sliced
60 gr butter, melted
375 ml dry white wine
20 ml lemon juice
Garnish :
Sauteed Potatoes
1 large lemon
40 gr butter
3 tsps sugar
25 spring onions, trimmed
1. Order the baron of lamb, without loins, from your butcher and have him remove rump knuckle and leg bone from each leg, leaving the tail and shanks intact.
2. Lay the double legs, skin side down on a board, open out and sprinkle with salt, pepper and mint. Place half the spring onions, sliced carrots and lemon slices in each cavity, close firmly and secure with skewers.
3. Brush the meat with melted butter, place in a large baking pan and cook in a very hot oven for 15 minutes to seal and brown.
4. Reduce heat to moderate and cook for 1¾ hours, pour off all but 3 tbsps of fat from the pan, then drizzle wine and lemon juice over the meat and continue cooking for a further 30 minutes for rare, 45 minutes for well done, basting 2-3 times.
5. Lift out the meat to a serving dish and allow to rest for 10 minutes to set the meat, but keep warm. Stir and scrape the pan to deglaze, then put pan juices through a fine sieve into a sauce boat and keep warm.
6. Meanwhile, for the garnish, prepare and cook potatoes, place in a heated dish and keep warm. Peel the rind, without pith from the lemon and cut into thin strips, melt half the butter in a pan, add sugar and cook, stirring for ±4 minutes for a syrup. Add lemon rind and sauté for ±4 minutes until golden, lift out and drain on kitchen paper.
7. Add remaining butter to the pan with spring onions, stir, cover and cook over low heat for ±10 minutes, then lift out, place around the lamb and strew lemon rind on top. Discard any pith from the peeled lemon and cut into very thin slices, arrange slices over the meat and take meat and potatoes to the table.
Saddle of Lamb Chops
Saddle of Lamb Chops
Serves 4-6
Ingredients:
750 gr saddle of lamb
2 large carrots, diced
2 large potatoes, peeled and diced
Salt, water
100 gr butter / 5 tbsps
Salt and pepper
½ bunch spinach, trimmed and chopped
1 tsp salt
½ tsp nutmeg
12 spring onions, trimmed to bulbs only
125 gr button mushrooms
1. Have your butcher cut the saddle into 4 slices.
2. Cook carrots and potatoes together in a pan of salted water until soft, drain well, and mash to a puree, add 2 tsps butter, salt and pepper and mix well, cover and keep warm.
3. Wash the spinach in a colander, shake of excess water and place in a pan with 1 tsps salt, cover and cook for ±7 minutes, or until limp, drain well and add 2 tsps butter, salt, pepper and nutmeg, stir, cover and keep warm.
4. Meanwhile, melt 2 tbsps butter in a large pan, add lamb and cook over moderate heat for ±10 minutes to brown on each side. Reduce heat, cover and cook a further ±20 minutes or until tender, then lift out to a dish and keep warm.
5. Melt remaining butter in a pan, add spring onions and sauté over moderate heat until golden brown, lift out and place with the lamb. To pan juices add mushrooms and sauté ±6 minutes, remove and place beside the meat, then serve with spinach and potato-carrot puree.
Ingredients:
750 gr saddle of lamb
2 large carrots, diced
2 large potatoes, peeled and diced
Salt, water
100 gr butter / 5 tbsps
Salt and pepper
½ bunch spinach, trimmed and chopped
1 tsp salt
½ tsp nutmeg
12 spring onions, trimmed to bulbs only
125 gr button mushrooms
1. Have your butcher cut the saddle into 4 slices.
2. Cook carrots and potatoes together in a pan of salted water until soft, drain well, and mash to a puree, add 2 tsps butter, salt and pepper and mix well, cover and keep warm.
3. Wash the spinach in a colander, shake of excess water and place in a pan with 1 tsps salt, cover and cook for ±7 minutes, or until limp, drain well and add 2 tsps butter, salt, pepper and nutmeg, stir, cover and keep warm.
4. Meanwhile, melt 2 tbsps butter in a large pan, add lamb and cook over moderate heat for ±10 minutes to brown on each side. Reduce heat, cover and cook a further ±20 minutes or until tender, then lift out to a dish and keep warm.
5. Melt remaining butter in a pan, add spring onions and sauté over moderate heat until golden brown, lift out and place with the lamb. To pan juices add mushrooms and sauté ±6 minutes, remove and place beside the meat, then serve with spinach and potato-carrot puree.
Spicy Fried Fish
Spicy Fried Fish
Ingredients
4 fish fillets ( 225g/each )
250 gr unsalted butter
1 tbsp paprika
1 tbsp garlic granules
1 tsp cayenne pepper
½ tsp ground white pepper
2 tsps salt
1 tsp dried thyme
1. Melt the butter and pour about half into each of four ramekin dishes and set aside.
2. Brush each fish fillet liberally with the remaining butter on both sides.
3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.
4. Heat a large frying pan and add about 1 tbsp butter/fish fillet. When the butter is hot, add the fish, skin side down first.
5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.
6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.
7. Serve the fish immediately with the dishes of butter for dipping.
Variation : use whatever varieties of fish fillets or steaks you like but make sure they ae approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.
Ingredients
4 fish fillets ( 225g/each )
250 gr unsalted butter
1 tbsp paprika
1 tbsp garlic granules
1 tsp cayenne pepper
½ tsp ground white pepper
2 tsps salt
1 tsp dried thyme
1. Melt the butter and pour about half into each of four ramekin dishes and set aside.
2. Brush each fish fillet liberally with the remaining butter on both sides.
3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.
4. Heat a large frying pan and add about 1 tbsp butter/fish fillet. When the butter is hot, add the fish, skin side down first.
5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.
6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.
7. Serve the fish immediately with the dishes of butter for dipping.
Variation : use whatever varieties of fish fillets or steaks you like but make sure they ae approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.
Spicy Spanish Chicken
Spicy Spanish Chicken
Serves : 6
Ingredients :
6 boned chicken breasts
2 tbsps olive oil
100 ml whole grain mustard
2 tsps paprika
4 ripe tomatoes, peeled, seeded and quartered
2 shallots, chopped
1 clove garlic, crushed
½ jalapeno pepper or other chili, seeded and chopped
1tsp wine vinegar
2 tbsps chopped fresh coriander
Grated rind and juice of 1 lime
Coarsely ground black pepper
Pinch salt
Whole coriander leaves to garnish
1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.
2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.
3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.
4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.
5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.
When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.
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Ingredients :
6 boned chicken breasts
2 tbsps olive oil
100 ml whole grain mustard
2 tsps paprika
4 ripe tomatoes, peeled, seeded and quartered
2 shallots, chopped
1 clove garlic, crushed
½ jalapeno pepper or other chili, seeded and chopped
1tsp wine vinegar
2 tbsps chopped fresh coriander
Grated rind and juice of 1 lime
Coarsely ground black pepper
Pinch salt
Whole coriander leaves to garnish
1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.
2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.
3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.
4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.
5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.
When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.
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Stuffed Loin Chops on Rice
Stuffed Loin Chops on Rice
Serves : 6
Ingredients:
6 very thick loin chops
Salt and pepper
2 tsp finely chopped fresh mint
80 gr butter
1 medium onion, minced
1 medium sweet potato, diced
1 cup soft breadcrumbs, firmly packed
1 egg
1 tbsp finely chopped parsley
40 ml white wine
60 ml chicken stock
Boiled rice
3 medium potatoes, cut in wedges
Sprigs of parsley
1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.
2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.
3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.
4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.
5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.
Ingredients:
6 very thick loin chops
Salt and pepper
2 tsp finely chopped fresh mint
80 gr butter
1 medium onion, minced
1 medium sweet potato, diced
1 cup soft breadcrumbs, firmly packed
1 egg
1 tbsp finely chopped parsley
40 ml white wine
60 ml chicken stock
Boiled rice
3 medium potatoes, cut in wedges
Sprigs of parsley
1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.
2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.
3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.
4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.
5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.
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