Herb crusted scallops with tarragon cream

IINGREDIENTS:

12 large scallops
salt and pepper
1/2 cup panko crumbs
3 tbs fresh coarsely chopped tarragon
2 tbs fresh chopped parsely
1/4 tsp mortons seasoning blend
3 tps olive oil 2 tbs unsalted butter
1/4 pint cherry tomatoes, halved
1 zuccxini, halved and sliced
3 tbs sherry
3/4 cup half and half mixed with 1 tsp cornstarch

Heat oven to 200F.
Rinse, dry and season scallops.Combine bread crumbs with 1 tbs tarragon, the parsley and the seasoning blend.
Melt 2 tbs of the olive oil with2 tbs butter. Coat the scallops ith the crumb mix and cook about b3 minutes on each side, turning only once.Remove to plate, tent and place in oven to keep warm.
heat 1 tbs olive oil, add tomatoes and saute 2 minutesuntil they start to brown.Add the zucchini and saute 2 mnutes more until just tender.Remove and keep warm.In the same skillet add ths sherryto deglaze, the tarragon and the milk. Heat gently ntil creamy.Adjust seasoning.
Place 3 scallops on each plate, drizzle wit some sauce and serve with sauteed veges.

Apple, blackberry and cheese cobbler

I ngredients:

5 large granny smih apples, abt 21/2 lbs, cut into 3/4 inch cubes
Heat oven to 325F
1/2 cup (1 stick) butter beaten with
1/2 cup gran sugar
1/2 cupbrown sugar until well blended. Beat in
1 cup flour
 1/3 cup sliced almonds
1 tsp vanilla
1 tsp salt. Spread mixture evenly in a 10 by 15 inch jelly roll pan.Bake 10 to 15 minutes until streusel is light golden. Cool.Reset oven to 350F.
Melt 1/4 cup (1/2 stick) butter. Saute apples with 1 cup brown sugar, 2 tsp cinnamon and 1 vanilla bean for 2 minutes. Add 1/2 cup brandy, 1 tbsp fresh lemon juice and 1/2 tsp lemon zest. Cook about 5 minutes until liquid is reduced and apples are tender.Remove from heat. Stir in 1 pint (11/4 cups) blackberries,unthawed frozen.Transfer mixture to a 9 by 13 baking dish. Top with 1 cup (4 ozs) grated sharp white cheddar cheese. Crumble cooled streusel and sprinkle it on top. Bake 8 to 10 minutes until cobbler is heated through and cheese is melted.
Serve with vanilla ice cream.

Crispy Aromatic Duck

Ingredients
1x2.75kg duck, fresh or frozen 6 slices of fresh root ginger 6 spring onions, cut into 7.5cm in lengths cornflour, plain flour or potato flour for dusting Groundnut oil


For the Spice Rub: 2 tbsp five-spice powder 65g sichuan peppercorns 25g whole black peppercorns 3 tbsp cumin seeds 200g rock salt


To Serve: chinese pancakes 6 spring onions, finely shredded hoisin sauce.

Method:1.If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.


2.After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.


3.Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.


4.Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.


5.Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.


6.Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

Horseradish-Crusted Rib Roast

INGREDIENTS:

4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
3/4 cup horseradish sauce
1 1/2 tsp worcestershire sauce
1/4 tsp pepper

Preheat oven to 475f. Peel carrots, onions,potatoes and celery into 1 inch pieces. Combine all vegetables with olive oiluntil well coated. Transfer to roasting pan.Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 325f. Bake one hour.
Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish,worcestershire sauce and pepper: set aside.
Remove rost from oven. Coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperaturereaches 145f (medium rare) to 170f (well done).Rest 15 minutes before slicing.

Crispy Aromatic Duck

Crispy Aromatic Duck

Posted using ShareThis

Crispy Aromatic Duck

Crispy Aromatic Duck

Posted using ShareThis

Peppered Rib-Eye

Ingredients:
1 rib-eye, about 5-6 pounds
½ cup coarsely cracked black pepper
½ tsp ground cardamom
1 cup soya sauce
¾ cup white vinegar
1 clove garlic
1 Tbsp tomato paste
1 tsp paprika
2 cups beef stock, seasoned
1 Tbsp cornstarch

Method:

1. Combine the pepper and the cardamom and sprinkle over the meat. Combine the soy sauce, vinegar, garlic, tomato paste and paprika to make a marinade. Place the meat in a plastic bag and cover with the marinade. Chill in the refrigerator for 24 hours, turning occasionally.
2. Remove from the fridge, drain and reserve the marinade. Let stand at room temperature for 1 hour.
3. Preheat oven to 325°F.
4. Wrap meat securely in foil, place it in a roasting pan, and roast for 1 hour. Remove from the oven, open the foil and drain and reserve the juices. Raise the oven temperature to 400°F and brown the rib-eye, uncovered, for ten minutes. Remove from oven and keep warm.
5. Skim the fat from the reserved pan juices, combine the juices with ¼ cup of the marinade and add the beef stock. Mix the cornstarch with some water and add to the simmering stock. Simmer for two minutes or until clear. Serve with the roast.

Itek Golek

Ingredients:
1 duck, about 1.5kg
1 coconut to obtain 500ml thick santan and 1.5l thin santan

To grind fine:
1 Tbsp jintan manis (fennel)
2 Tbsp jintan putih cumin)
1 Tbsp ketumbar (coriander)
1 Tbsp black peppercorns
1" ginger
15 cloves garlic
7 shallots

Cinnamon, cloves, star anise, and assam keping

Method:

1. Duck must be cleaned and the oil glands at it's back removed. Be careful not to perforate the gland as the smell will seep into the duck.
2. Fry all the spices, add in the liver, neck pieces and the thick santan. When the santan starts  exuding it's oil, cool it and stuff into the duck. Put the duck in a big pot, add in the thin santan  and cook over a low flame. Add assam gelugor, about 2 pieces, and salt. Cook until tender and  the gravy is thick.

Chilli Crabs

Ingredients:
1.3kg crabs, cut into quarters (keep roe)

Pounded fine:
1/2 Tsp tao chio
1 garlic
4 fresh chillies

Mix:
1 heaped tsp chopped ginger
1 Tsp chinese wine- Hua Teow

2-3 tsp chilli oil
1 egg, beaten and mixed with the roe
2 big onions, cut into wedges
3 spring onions

Sauce, mix together:
10oz water
2 Tsp tomato sauce
3 Tsp chilli sauce
1 Tsp worcestershire sauce
1 Tsp oyster sauce
1 Tsp sugar
1 Tsp cornflour

Method:

1. Fry onions. Remove.
2. Fry the garlic mixture and add the ginger mixture. 
3. Add the crabs and fry till they change colour. Add the sauce and simmer till thick. Add the  egg/roe mix and allow to set before stirring. Add spring onion and chilli oil.

Kueh Talam

Bottom layer:
Ingredients:
14oz granulated sugar 
5oz rice flour mixed with 10oz water
2oz lek tao hoon (green pea flour) mixed with 10oz water
6oz (about 20) pandan leaves, liquidised with 20 0z water and add 1 Tsp lye (alkaline) water

Method:
Sieve the rice flour, the green pea flour and the Strained pandan juice into the sugar. Mix well and cook over medium low heat until thick and creamy. Pour into a 12 inch pan and steam for 30 minutes. Remove cover every ten minutes and wipe off the water on the inside lid

Topping:
Ingredients:
12oz grated white coconut and 10oz water for 15oz santan
11/2 tsp salt
13/4oz rice flour added to 6oz water

Method:
Stir the santan, rice flour and salt together. When the bottom layer is cooked, gently pour on the topping and steam for another 10 minutes or until firm. Remove and wipe cover every 3 minutes.