- Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
- Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
- Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.
10ml Pedro Ximenez Sherry
20ml Rhubarb compote
15ml Fresh Lemon juice
10ml Sugar syrup
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve Instruction 1. Add all ingredients, minus the soda, to a shaker and dry shake. 2. Add ice and shake for 10 seconds as hard as you can. 3. Strain into a chilled 300ml fizz glass. 4. Top up slowly with soda.
Recipe from just one cookbook
12 chicken mid joints (or other chicken parts; for drumsticks, marinade overnight for more flavour)
freshly ground black pepper
4 tbsp (1/4 cup) honey
4 tbsp (1/4 cup) soy sauce
2 tbsp sake
1. Rinse the mid joints under cold water and pat dry.
2. Combine the seasonings in a ziploc bag.
Tip: Keep the measuring cup upside down to get the last drop of honey while you do the next step.
3. Prick the mid joints all over with a fork and season with salt and pepper.
4. Add the mid joints in the ziploc bag and squeeze the air out, zip up the bag. Coat the mid joints with marinade all around by rubbing them. Marinate for at least 30 to 60 minutes and of course you can marinate overnight.
5. Preheat oven to 220 degrees C. Place the mid joints in a baking pan. Make sure the mid joints are not overlapping each other and the skin side is up. Pour the marinade liquid over the top. Bake for 20-30 minutes.
6. Baste the mid joints a couple of times during the baking. If the mid joints are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browning too fast while baking, cover with a sheet of aluminium foil to stop the chicken from burring. Serve immediately
2. Chop stalks into 5cm pieces and put in a saucepan
3. Add half a cup of water, half a cup of sugar and some spice (a split vanilla pod or two star anise work best)
4. Cover and cook on a medium heat until the mix softens and steams (usually around 10 minutes)
5. Remove spices and hand blend until smooth
6. Chill before use
Recipe adapted from Just One Cookbook
3 chicken thigh with/without skin
For seasoning A
1/4 cup water
2 tbsp sake
1 tsp salt
For seasoning B
1/4 cup soy sauce
4 1/2 tbsp sugar
2 tbsp mirin
2 tbsp sesame oil
1 tsp sake
1. Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.
2. Cut the cucumbers in “rangiri style”, making long, thin diagonal cuts while rotating one-quarter between every cut.
3. Cut the chicken into bite-sized pieces.
4. Place the chicken in a frying pan skin side down and add Seasoning A.
5. Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.
6. Continue cooking with the remaining heat and make sure the chicken is cooked through.
7. Combine Seasoning B in a large air tight container.
8. Remove the warm chicken from the pan and add in the container.
9. Add the cucumber and mix well. Let marinate for at least 10 minutes. You can keep it in the refrigerator for up to 2-3 days. Serve cool or at room temperature.
4 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
2 tbsp sake
2 chicken thigh fillets
1/2 tbsp vegetable oil
1 cup cooked white rice
1. Place soy sauce, miring, sugar and sake in a bowl. Mix and marinade for at least 20 minutes or overnight.
2. Preheat oven to 200 degrees C.
3. Line a baking tray with foil.
4. Remove chicken thigh fillets and brush with oil. Pour the marinade over the chicken.
5. Place fillets on the foil-lined tray and bake for 20 to 25 minutes. Tip: to determine if the chicken is cooked, prick it with a fork. The juice should run clear.
6. Serve on top of steamed white rice.
“En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock.
This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.
The pouch should be sealed with careful folding.”
From Wikipedia, the free encyclopaedia
Recipe adapted from Easy French Food Ingredients 225g potatoes 20g butter 1/4 cup creme fraiche 1/2 clove garlic, minced or pressed 110g tomme cheese, sliced in small strips Tip 1: DO NOT grate the cheese thinking it will incorporate more rapidly. Instructions 1. Cook the potatoes in boiling water until quite tender (about 20 to 25 minutes).Peel and mash the potatoes. 2. Place a pot on low heat and place the potatoes in this. Using a wooden spoon, begin gradually and vigorously stirring in the cheese bit by bit. Stir in the creme fraiche, butter and garlic. Tip 2: traditional aligot recipes will tell you to form figure eights while you are doing this, but circle work fine as well. Tip 3: keep the heat low as you are adding the cheese. The goal is to keep things just warm enough so that the cheese melts but you don’t want to be cooking anything here. 3. Continue stirring until the potatoes come away from the sides of the pan and you get long smooth ribbons when you lift the spoon through the potatoes. The whole process of incorporating the cheese will take about 10 to 15 minutes. 4. Serve immediately. Serves 2.
“Aligot is a dish made from melted cheese blended into mashed potatoes (often with some garlic) that is made in L’Aubrac region in southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella and cantal. The Laguiole cheese imparts a nutty flavour.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture.
This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets. Aligot is traditionally served with Auvergne red wine.”
From Wikipedia, the free encyclopaedia