Lamb Chops

lamb chops 1

Lamb chops with veggies is a perfect week day dinner option. Who doesn’t like that? I think I start to get hang of cooking medium rare lamb. Grill has to be hot and meat has to be at room temperature. When you touch the meat with your finger tips it should feel not too firm and not too soft. You will get hang of it eventually…

Ingredients: (serves 4)

Lamb chops ( 1100 g), seasoning: cumin powder : chilli powder : salt (3:1:1)

veggies: broccoli (1, break into small pieces), mushroom (200 g, sliced), carrot (1, sliced), garlic infused olive oil (1 tablespoon), salt and pepper.

What to do:

  1. Take the lamb chops out of fridge half hour before cooking and let it warm up to room temperature.
  2. Cook lamb chops on a hot grill until medium rare, and set aside to rest for 10 minutes.
  3. Blanch all the veggie and make sure broccoli and carrots are still crunchy, drain and then dress the veggies with garlic infused olive oil, salt and pepper.
  4. Season lamb chops with cumin, chilli and salt mixture. Ready to serve!

Noodle Soup

noodle soup

Tomato, mushroom and bok choy is another perfect flavour combination. The hero here is the fresh ripe tomato. If you don’t have any flavoursome tomatoes in hand, don’t bother making it. Caned stuff is not good either.

Ingredients:

1 big ripe tomatoes, king oyster mushrooms (50 g), bok choy (2), 1 clove of minced garlic, canola oil (1 table spoon), fresh noodle (100 g), water (1.5 cups), coriander, white pepper and salt.

What to do:

1. In a medium size pot, add salted water and bring to boil. Cook noodle according to its package instructions.
2. Chop down mushrooms and tomatoes.
3. In a deep sauce pan, add canola oil and heat at medium heat. Add tomato and cook for 2 minutes. Then add mushrooms and minced garlic, cook until mushrooms are soften. Stir in 1 cup of water and simmer for 2-3 minutes.  Add bok choy and simmer for another 1 minute. Season with salt and white pepper to taste.
4. Serve with cooked noodle and chopped coriander.

Blue Cheese Macaroni

macaroni blue cheese

Ian always loves good old macaroni cheese. There was one day that I decided to add some blue cheese to the sauce. He absolutely loved it and told me if I ever make macaroni cheese again, please make macaroni with blue cheese sauce again.

Ingredients:

macaroni (250g), bacon strips (50 g), sliced button mushroom (100 g), shredded roast chicken (100 g), oven roasted capsicum strips

Cheese sauce: 1 table spoon of olive oil, 1 table spoon of flour, 1 and 1/2 cup of milk, 1 and 1/2 cup of cheddar cheese, 1 cup of blue cheese.

What to do:

  1. Place a large pot of salted water onto boil. Add macaroni and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat. Add bacon strips and cook until crispy. Then add mushroom and sauté for 2-3 minutes. Finally, add shredded roast chicken and oven roasted capsicum strips, cook until heated through and set aside.
  3. To make a blue cheese sauce, heat 1 table spoon of olive oil in a small sauce pan at medium heat. Add 1 table spoon of flour, stir quickly until oil and flour is well combined. Stir in milk, reduce heat and stir constantly until milk start to thicken. Then take off from heat, add cheddar cheese and blue cheese, stir until cheese is melted. The cheese sauce should have smooth consistency.
  4. Combine macaroni, blue cheese sauce, and sautéed chicken, bacon and mushroom together, serve while warm.

Carbonara

carbonara

It is not that easy to make a carbonara sauce. The egg is easily turned into scrambled egg. Today’s carbonara sauce is not the best I have ever made. I will try again in the future, hopefully it will come out better.

Ingredients: (serve 1)

spaghetti (120 g), bacon (1 strip), mushroom (5), egg (1), grated cheddar cheese (1 cup) and parsley for garnish.

What to do:

  1. Place a small pot of salted water onto boil. Add spaghetti and cook until al dente.
  2. In the mean time, slice bacon and mushroom.
  3. Into a small frying pan heat olive oil over medium heat. Add bacon strips and cook until crispy. Then add mushrooms and sauté until they are soften.
  4. Combine spaghetti, sautéd bacon & mushroom, egg, cheese in a low heat to have a smooth sauce coated all over the pasta.
  5. Garnish with parsley.

Note:

  • Carbonara usually use egg yolk, but I don’t known what to do with leftover egg white. So I just use a whole egg, Ian seems fine with it. I guess he is not that picky.
  • It is better to make carbonara when pasta is still hot, but try to combine everything in a cool pot, so the egg won’t be scrambled. If the sauce is running, try to heat everything at low heat and stir until the sauce is smooth and creamy.

Chicken Mushroom Ramen

chicken mushroom ramen

Sometimes, I don’t feel like cooking, all I want is a quick fix. Ramen soup is usually what I end up having. Chicken is from a batch of frozen roasted chicken, and throw in some mushroom and herbs to make the soup. A quick fix indeed, but the flavor is all there.

Ingredients:

fresh ramen (80 g), a handful of shredded roast chicken, button mushroom (4), fresh enoki mushroom (about 30 g),  baby bok choy (3),1 clove of garlic, ginger (same size as 1 clove of garlic), spring onion (1), dried chilli (1), sesame oil (1 table spoon), salt and pepper.

What to do: (serves 1)

  1. mince garlic, ginger and spring onion. Seed and slice dried chilli. Break enoki mushroom into smaller pieces by hand. Slice button mushroom.
  2. In a medium size deep sauce pan, add about 2 cup of water, bring to boil. Add button mushroom, enoki mushroom, shredded roast chicken, sliced dried chilli and minced ginger, cook until heated through and mushrooms are soften. Then add baby bok choy, minced garlic and spring onion. Simmer for another 2 minutes until baby bok choy changed color. Season with salt and pepper to taste.
  3. In another medium sized pot, add salted water and bring it to boil. Cook ramen according to its package instruction.
  4. Serve cooked ramen with the above broth in a deep bowl.

Creamy Chicken Mushroom Pasta

creamy chicken mushroom pasta

This is Ian’s favorite. Chicken, bacon, mushroom and cheese sauce, a classic combination of flavor.

Ingredients:

Penne (250g), bacon strips (50 g), sliced button mushroom (100 g), shredded roast chicken (100 g), chopped fresh parsley

Cheese sauce: 1 table spoon of olive oil, 1 table spoon of flour, 1 and 1/2 cup of milk, 1 and 1/2 cup of cheddar cheese.

What to do:

  1. Place a large pot of salted water onto boil. Add penne and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat. Add bacon strips and cook until crispy. Then add mushroom and sauté for 2-3 minutes. Finally, add shredded roast chicken, cook until heated through and set aside.
  3. To make a cheese sauce, heat 1 table spoon of olive oil in a small sauce pan at medium heat. Add 1 table spoon of flour, stir quickly until oil and flour is well combined. Stir in milk, reduce heat and stir constantly until milk start to thicken. Then take off from heat, add cheddar cheese and stir until cheese is melted. The cheese sauce should have smooth consistency.
  4. Combine penne, cheese sauce, chopped fresh parsley and chicken mushroom together, serve while warm.

Tomato & Mushroom Noodle Soup

tomato noodle

Tomato, mushroom and spinach is another perfect flavour combination. The hero here is the fresh ripe tomato. If you don’t have any flavoursome tomatoes in hand, don’t bother making it. Caned stuff is not good either.

Ingredients:

2 big ripe tomatoes, mushrooms (50 g), spinach (2), 1 clove of minced garlic, canola oil (1 table spoon), thick noodle (100 g), water (1 cup), white pepper and salt.

What to do:

1. In a medium size pot, add salted water and bring to boil. Cook noodle according to its package instructions.
2. Chop down mushrooms and tomatoes. I have used King oyster mushrooms because I have some lying around. You can use normal button mushrooms. which have similar taste.
3. In another deep sauce pan, add canola oil and heat at medium heat. Add tomato and cook for 2 minutes. Then add mushrooms and minced garlic, cook until mushrooms are soften. Stir in 1 cup of water and simmer for 2-3 minutes.  Add spinach and simmer for another 1 minute. Season with salt and white pepper to taste.
4. Serve with cooked noodle.

Pasta of The Day

pasta20141110

This is one of my favourite pasta recipe of all times. It is simple, delicious and good looking.

Ingredient:

spaghetti (250 g), bacon (2 slices, about 100 g), 6 of sliced button mushroom, 1 can of tomato, 1/2 cup of sliced kalamata olive, 1/4 cup of chopped fresh basil,  1/4 cup of chopped fresh flat leaf parsley, minced garlic, shaved cheddar cheese, salt and pepper.

What to do:

  1. Place a large pot of salted water onto boil. Add spaghetti and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat. Add bacon first and cook until crispy. Then add mushroom and sauté for 2-3 minutes.
  3. Stir in canned tomato, sliced kalamata olives. Cook until heated through.
  4. Add basil, parsley and garlic, cook for a few minutes. Season with salt and pepper to taste.
  5. Add drained spaghetti into the sauce. Toss to coat.
  6. Serve with shaved cheddar cheese. (To get the fabulous looking cheese curl, use a peeler to shave the cheese.)