Risoni with prawn, chorizo and chargrilled capsicum

Risoni with prawn chorizo and chargrilled capsicum

Risoni is a very small shape of pasta. Almost look like some kind of rice or grain. It tasted very interesting. Probably because the way I cooked it, I kept expecting it to be rice. But it is pasta. Next time I would try to put it in a salad or a soup. I imagine it would suit better with its texture.

Ingredients:

Risoni (250 g), Chorizo (2, about 200 g, sliced), prawns cutlets (a dozen, peeled and deveined), Spanish onion (1), red capsicum (1), garlic (4 cloves, minced), fresh ripe tomato (4),  fresh parsley (1/4 cup, chopped),parmesan cheese, olive oil.

What to do:

  1. Place a large pot of salted water onto boil. Add pasta and cook until al dente.
  2. Chargrill the capsicum on the open flame of the gas stove until the  capsicum becomes soft and has a nice charcoal color on the skin. Leave it on the chopping board to cool.
  3. In a large frying pan, heat olive oil over medium heat. Brown the Chorizo, and then add Spanish onion and garlic. Saute until the onion starts to caramelise.
  4. Add chopped tomato and cook until the tomato is soften and turned into a nice sauce.
  5. In the meat time, peel the chargrilled capsicum flesh off, throw out stuffs inside, i.e. the seeds and all. Roughly chop the flesh into strips and add it into the sauce, cook for 1-2 minutes.
  6. Reduce heat and add prawn. As soon as the prawn changed color, turn off the heat.
  7. Serve with chopped fresh parsley and parmesan cheese.

Turkey Salad

Turkey Salad

Merry Christmas everyone! Hope you are having a good one.

I am normally not a salad person. But last week Ian ordered something from a salad bar which was really tasty! So good that made me want to jump up and make something just like that. The key was the zesty dressing, after long search online, this tasted close enough.

Ingredients:

Roasted Turkey (chopped into big chunks), mixed salad greens, parsley leaves, tomato (chopped), kalamata olives, sundried tomato (cut into strips)

Dressing: olive oil (1/2 cup), red wine vinegar (1/4 cup), sugar (2 teaspoon, add 1 teaspoon first, then adjust to your taste), dried oregano (1 teaspoon), dried basil (1 teaspoon), garlic (1 clove, minced), dijon mustard (1 tablespoon), salt and pepper.

What to do:

  1. Toss all the salad ingredients in a large bowl.
  2. Mix all the dressing ingredient in another small bowl, whisk with a spoon until well combined. Adjust all seasoning to suit taste, including the sugar, salt and pepper.
  3. Pour the dressing all over the salad, toss to combine.

Bruschetta

bruschetta

Tomatoes are now in season. I found some very nice and ripe ones at the supermarket. They are just gorgeous for a refreshing bruschetta.

Ingredients:

tomatoes (2, chopped), olive oil, basil, olive tapenade, Italian bread.

What to do:

  1. Drizzle chopped tomatoes and basil with general amount of olive oil. Season with salt and pepper.
  2. In the mean time, toast sliced Italian bread.
  3. Spread olive tapenade on toasted Italian bread. Top up with chopped tomatoes and basil.

Smoky BBQ Wings

smoky BBQ wings

It was tasty and tender! The wings don’t take long to cook. Perfect for weekdays.

Ingredients:

chicken wings (1.5 kg), smoky paprika (1 tablespoon), hot paprika (1/2 teaspoon), cumin powder (1 tablespoon), black pepper (1 1/2 teaspoon), ginger powder (1 tablespoon), garlic (2 cloves, minced) salt (1 1/2 teaspoon) and smoky BBQ sauce.

What to do:

  1. Marinate chicken wings with smoky paprika, hot paprika, cumin powder, black pepper, ginger powder, minced garlic and salt for at least 30 minutes.
  2. Preheat oven (fan forced) to 230 degrees Celsius.
  3. Bake the wings for 30 minutes or until just cooked.
  4. Drizzle smoky BBQ sauce all over and serve while hot.

Pork Roast

roast pork 1

roast pork

This is my first time trying to make a pork crackling. Thank god it was successful!

Ingredient:

Pork rack (1.5 kg), olive oil, sea salt, sage leaves (a handful)

What to do:

  1. Preheat the oven to 240 degrees Celsius.
  2. Score the pork rind at 2 cm intervals, then rub with olive oil, sprinkle with sea salt and lay some sage leaves on the meat.
  3. Place in a roasting pan and roast for 15 minutes. Reduce heat to 200 degrees Celsius, and cook for another 1 hour or until skin is crisp and pork is cook through.
  4. Serve with apple sauce or gravy.

Ramen Soup

Ramen Soup 1

Ramen Soup 2

I am really happy with today’s photo. It is beautiful!

I made this chicken and baby shiitake mushroom broth to go with some fresh ramen. It is a ramen soup my parent love to cook. When I was child, every time mom was making a chicken soup like this, you could smell it far away. Heavenly! However, Chicken nowadays is not as fragrant as the old times. Every now and then, that delicious childhood memory triggered my cravings for mom’s chicken soup. I am always on the hunt of the good old chicken. I found this free range corn fed chicken, which has yellow skin and fat. I was a little excited. This looks like “the chicken”. Oh, yes! The soup did smell heavenly while it was cooking. It tasted heavenly, too!

Ingredients:

Corn fed free range chicken (half, about 1.5 kg), baby shiitake mushroom (200 g), water, fresh ginger (100 g), spring onion (2), white pepper corn (1 tablespoon), sichuan pepper corn (1 tablespoon), dried chilli (4), bay leaf (3) and salt.

What to do:

  1. Place chicken and cold water (enough to cover the meat) in a pot, and bring to boil. Let it boil for 2 minutes, then transfer the meat into a clay pot, then tip the water into the sink.
  2. Top up the clay pot with some fresh boiling water (enough to cover the meat). Bring it to boil and the turn the heat down to low, let it simmer. Add baby shiitake mushroom, fresh ginger, white pepper corn, sichuan pepper corn, dried chilli, bay leaf. Season with salt to taste and simmer until the meat is falling off the bone. (Note: use a metal mesh spice container to hold pepper corns and sichuan pepper corns together, so it is not everywhere in the broth)
  3. When soup is down, cook some fresh ramen according to its packet instruction. Serve with the above chicken broth.

Bouillabaisse

Bouillabaisse

I am always looking for new ways to cook seafoods. Bouillabaisse is a French seafood soup recipe which is great to dip some bread in.

Ingredients:

Prawns (a dozen), baby calamari (half dozen), pot-ready mussels (a dozen), olive oil (1 teaspoon), 1 small fennel bulb (thinly sliced), leek (1, dhopped), celery (2 sticks) garlic (1, minced), chilli flasks (1/2 teaspoon), fresh thyme (2 sprigs), dry white wine (1/2 cup), chicken stock (1 cup), diced tomato (1 can, 400g), fresh parsley, salt and pepper.

What to do:

  1. Heat oil in a large pan saucepan over medium heat. Add fennel , leek, celery and cook for 5 minutes or until softened. Add garlic, chilli flasks, thyme and cook for 30 seconds. Add wine and bring to the boil.
  2. Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 5 minutes. Season with salt and pepper.
  3. add mussels and simmer, cover for 5 minutesor until mussels have opened (discard any that do no open). Using a slotted spoon, remove mussels and transfer to a bowl. Add baby calamari and prawns to the pan and simmer until cooked through.
  4. Sprinkle with fresh parsley and serve with toasted French bread.