Friday, June 30, 2017

Oriental Honey & Parsley Lamb Chops





Preparing food for my family, I strive to source for the best ingredients used in my daily home cooking. From free range poultry to organic fruits and vegetables, naturally nutritious food is always my first choice.   


Pure South products are known to be one with excellent farming practices with the ideal location and condition to raise superior stock that are free range and grass-fed. Free range and grass-fed stock is simply better, healthier and tastier. Most importantly, their lamb has no strong gamey smell, even non-lamb-eater loves it! 

Pan fried lamb chops is the quickest meal ever.
Just pan fry 1 minute each side and the cooking is done.
That's how I like it to be done, do adjust the cooking time based on your own preferences.

 

Home cooking has to be easy and quick. This Oriental Honey & Parsley Lamb Chop that I have created, may be the most down to earth lamb chops recipe that uses the simplest ingredients that most home cooks already have at home. The only ingredient that you may need to get is probably a good quality lamb rack and that is crucial. If you do not know which brand is good and where to buy lamb rack, click here to find out more about Pure South products. 







    Oriental Honey & Parsley Lamb Chops - Pure South French Rack of Lamb 
    ????????


    Ingredients: ??
    (4 servings ???)



    2 Pure South French Rack of Lamb (thawed in the chiller/ refrigerator) ?? 2?,????

    1/2 tsp Garlic Salt ?? 1/2??

    1/2 tsp crushed Black Pepper ??? 1/2??


    Marinade: ??

    2 heap tbsp chopped Parsley ??? 2???

    2 tbsp crushed Garlic ?? 2??

    4 tbsp Light Soy Sauce ?? 4??

    4 tbsp Honey ?? 4??


    Garnish: ????(??)

    Toasted Sesame Seeds ???

    Chopped Red Chilies ????

    Chopped Parsley ????








    If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!




    Method: ??


    1. Divide each rack of lamb into 8 individual lamb chops by cutting between the ribs with smooth single stroke. 
    ?????16 ?????



    2. Rub some garlic salt and black pepper all over the lamb chops. 
    ?????????


    3. Mix all the marinade ingredients in a bowl, pour over the lamb chops and mix well. 
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    4. Cover and let marinate for 1 hour in the refrigerator. This step is optional, you can pan fry the lamb chop right away.
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    5. Heat some oil in a frying pan, score the fat at the back of the lamb chop in a criss cross pattern. When the pan is hot, place the lamb chops fat side down on the pan. 
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    6. In less than a minute, you will see the rim of fat becomes golden and crispy. Lay the lamb chops flat on the pan, continue to cook about 1 minute each side. 
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    7. Remove the lamb chops from the pan, let it rest for 10 minutes. Garnish with some toasted sesame, chopped red chilies and parsley before serving. 
    ????10??,??????,???????,?????

    Optional: These lamb chops are good to be served with salad, saute vegetables/ potatoes and other side dishes. However, my son loves it to go with rice. I'd make some extra sauce to glaze the lamb chop for him, that is to make it more flavourful to pair with rice. Just 1 tbsp of each - light soy sauce, honey and water. Bring to a boil and reduce to low heat, simmer until the sauce is thicken and glossy. Pour it over the lamb chops right before serving. ???????,?????,??,?,??????,???????,??????

    Some glaze for the lamb chops to be served with rice. (Optional)

    Tips: 
    ???

    • Thawed the rack of lamb in the refrigerator/ chiller for best result. ??????????????
    • Cook the lamb chops by batch, about 6-8 chops at a time depends on the size of your pan. ???????,??????,??????
    • Adjust the cooking time according to your personal preference of how you like it to be done. ?????????,?????????,????????????
    ???????,??LIKE?????????,???????????
    If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


    ~ Special thanks to Pure South and Singapore Home Cooks ~ 
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    Canada Day BBQ for Beef eaters, Vegans, and Vegetarians on CBC's Weekend Morning Show!


    Happy Canada Day on July 1st!  While you are planning on your BBQ, remember the wonderful beef that we have here locally, as well as the vegans and vegetarians who will inevitably also wish to partake of the celebrations.  :)  

    I am presenting the following dishes for CBC's Weekend Morning Show with Host Nadia Kidwai.  The lovely Sirloin Steak Beef from Manitoba Beef was perfect for kebabs. This is available on Saturday at St. Norbert's Farmer's Market as well as the quinoa from Tamarack Farms for the Quinoa Sweet Potato vegan burgers.  If you are looking to keep completely Gluten-Free, use their quinoa flour in place of panko.  The grilled eggplant is wonderful for so many events.  You can find locally grown eggplant now at Vic's Fruit Market on Pembina and at Schreimer's Greenhouses.

    Happy Canada Day!  Enjoy!

    (Quinoa Sweet Potato burgers)
      
    (Marinating beef kebabs)


    Turkish Beef Kebab

    1 lb thinly sliced beef or lamb (Today was Manitoba Beef�s Sirloin Steak, available at the St. Norbert�s Farmer�s Market on Saturday)
    1 onion, grated
    1 medium tomato, grated
    1 tsp oregano
    1 tsp dry mint
    2-3 cloves garlic, minced
    salt and pepper
    � cup olive oil *
    1 cup red wine

    If meat is a tough cut, you may pound the thinly sliced beef.  Mix all ingredients together and let marinate overnight of for several hours.

    Skewer the meat and grill over high heat, turning.  Let meat rest and serve with yoghurt tahini sauce, grilled vegetables and Afghani Naan. (available fresh at Millad�s on Notre Dame).



    Quinoa Sweet Potato Veggie Burgers (adapted from Bonappetit, January 2016)

    1 small sweet potato
    6 tablespoons olive oil, divided
    Kosher salt, freshly ground pepper
    1 portobello mushroom (or 5-8 crimini mushrooms)
    � small zucchini
    1 small shallot, finely chopped
    � teaspoon crushed red pepper flakes
    1 cup cooked quinoa (from about � uncooked) (Tamarack Farms available at St. Norbert�s Farmer's Market and Downtown Hydro Market)
    � cup dried breadcrumbs (panko)
    1� teaspoons fresh lemon juice
    4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert�s Farmer�s Market

    Guacamole, tomato chutney, sprouts, etc.

    Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave.  Fastest and easiest method and won�t heat up your kitchen with the oven.

    Remove the skin from the sweet potato and mash the flesh with a fork.  Set aside.

    Grate zucchini and mushrooms.  Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent.  Add zucchini and mushrooms and cook until moisture has been released.  Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes).  Season and mix with salt and pepper.  Let cool.

    Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.

    Divide mixture into 4 portions and form into patties.  Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.

    Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.

    Enjoy!



    Patli�an Yog�rtl�

    1 lg eggplant sliced
    3 cloves garlic minced
    1 1/2 c plain yogurt
    1 tbsp olive oil
    1/4 tsp oregano
    1/4 tsp paprika
    1/4 tsp salt

    Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

    Mince garlic and stir into yoghurt with salt.

    Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

    Enjoy!
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    Thursday, June 29, 2017

    Minion Birthday Swiss Roll ????????




    Every year at this time, it's my busiest month of the year because July is my son's birthday month. This year I started baking his cake earlier because he doesn't wants to have birthday party, just want to have simple celebration at home. So I promised him to make him an extra cake on his lunar/ Chinese birthday. 


    Minion birthday swiss roll for my 8yo son. 


    He requested a Minion cake. Looking at the space in my refrigerator that was FULL, I decided to make a small swiss roll with a simple Minion drawing. Ahemm....I shouldn't use the word 'simple' because it looks simple but it's a tedious and time consuming process mixing the coloured batter. Took me more than 2.5 hour to bake this. So don't try the drawing if you have no time and patience. You can try my Classic Vanilla Swiss Roll, that's what I would highly recommend. It taste really good, quick and easy to bake. :)

    Click here for full recipe ???????. ???? >> Classic Vanilla Swiss Roll Recipe. 






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    Sunday, June 18, 2017

    Honey Chicken Chop




    A sweet, moist, tender and juicy chicken chop cooked without deep frying. I usually baked or air fried the chicken chop as these methods are healthier, less oil and mess-free.  Marinated with some savoury seasonings and baste with honey gives it a bursting sweet and savoury flavours and it's absolutely great with rice or even on its own. 





    Ingredients:

    2 Free Range Chicken Leg (boneless, about 280g) ???? 2?,280?

    1 tbsp *Honey ?? 1??

    * I use Huiji honey that is made from pure natural raw honey with a light jasmine flower scent. Not only love the taste of this honey, I love the bottle too! it's the specially designed anti-spillage cap which makes it a great helper in my kitchen.  ;)


    Marinade: ??

    1 tbsp Sugar ??? 1??

    1 tbsp Oyster Sauce ?? 1 ??

    1 tbsp Char Siew Sauce ??? 1??

    1 tbsp Shao Xing Hua Tiao Wine ????? 1??

    1/2 tsp Salt ? 1/2 ??

    1 tsp Corn Flour ???/?? 1??






    If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!  



    Method: ??

    1. Wash and dry the chicken legs with kitchen towels. 
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    2. Mix all marinades in a bowl, pour the marinade over the chicken legs. Mix well and cover with cling wrap. Keep in the refrigerator and let marinate overnight.
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    3. Remove the marinated chicken legs from the refrigerator. Let it sit on the counter for 30 minutes to return to room temperature.
    ???????,????30???

    4. Transfer the chicken legs onto baking pan. Reserve the marinade.
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    5. Bake in a preheated oven 180'C for 25 minutes (fan force). Baste with the reserved marinate and honey. 
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    6. Continue to bake for 15 minutes or until cook through. Remove the chicken from the oven, let it sit for 10 minutes before serving with rice.
    ????15????????,?10???????????????,??LIKE?????????,???????????

    If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!




    Some feedback from those who have tried this recipe:


    By Shen Cui Ling

    By Shen Cui Ling

    By Nicole Mak
    By Fhen Lau

    By Fhen Lau

    By Melanie Ruyeras

    By Cheah Swee Sim

    By Jun Mi

    By Nicole Mak, used pork belly instead of chicken thigh.


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    Easy BBQ Feast for Father's Day! On CBC's Weekend Morning Show

    Yesterday I had the joy of presenting some new ideas that I'm developing for the market, in time to enjoy for Father's Day, on CBC's Weekend Morning Show with host Nadia Kidwai.

    The lovely beef striploin came from Wildfire Farms and the pizza dough is available on market days at Old Church Bakery.  Easy and delicious!  The rub is a Baharat (spice blend) that I've added ground pumpkin seeds and smoked paprika to to make a Manitoba version of Duq'qah, an Egyptian spice and ground nut blend for meats and flatbreads.  I'll be bringing this to market very soon.

    For the flatbread, 1 bag pizza dough from Old Church Bakery, divide into 2-4 pieces and, with a bowl of water to wet the fingers, pull and spread onto a silpat or parchment papers.  Spread a spoonful of the Duq'qah onto each flatbread, sprinkle with a pinch of salt, and drizzle with olive oil.  Bake in a 450�F oven or on a hot grill until done, 4-7 minutes, depending on oven or grill.

    For the steaks, in order to get a crust, lightly coat each steak with Dijon mustard and then coat with the Duq'qah.  Season with a slight amount of salt.  Prior to grilling, drizzle olive oil on each steak.  Grill to preferred doneness, I recommend rare, but...  Let the meat rest for about 5 minutes before slicing.

    I topped these flat breads and steak slices with a bit of onion jam, but garnish as you like.




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    Sunday, June 4, 2017

    Crispy Marmite Pork Belly





    In Singapore and Malaysia, Marmite is widely used for cooking pork ribs, chicken, prawns and crabs in hawker stalls and restaurants. It's especially popular in Malaysia, you can find Marmite dishes in almost every Tze Char stalls. (Tze Char ?? is a term commonly used to describe a wallet friendly, home style cuisine from Chinese stalls that serves a wide variety of ala-carte dishes.)




    Marmite has an intense flavour that is pungent, salty with a hint of sweetness and it works beautifully with meat dishes especially pork with fat. By adding Marmite in the marinade, it helps to reduce the 'porky smell'. It's a great way to add a deep, rich savoury quality to the recipe.

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    Crispy Marmite Pork Belly 


    Ingredients: ??
    (serves 4)

    280g Pork Belly ??? 280?

    Some cooking oil for deep frying ? ??


    (A)

    2 tsp Marmite ?? 2 ??

    1/2 tbsp grated Shallot ???(??)1/2 ??

    1 tsp Shao Xing Hua Tiao Wine ????? 1??

    1 1/2 tsp Concentrated Chicken Stock ???? 1 1/2 ??

    1/4 tsp White Pepper ??? 1/4 ??

    1 tsp Sesame Oil ?? 1??

    1/2 tsp Sugar ??? 1/2 ??


    (B)

    4 tbsp Self Raising Flour + 2 tbsp Rice Flour (mix to combine) 
    ??? 4 ?? + ??? 2 ??(??)

    Or ?

    6 tbsp Tempura Flour ????? 6 ??






    If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!  




    Method: ??

    1. Wash and dry the pork belly with kitchen towel, skin removed. You may slice it into 4pcs (about 7cm x 2cm each) or  slice it small (about 3cm x 1cm) to serve on skewer with fruits. 
    ????????,?????4?(7cm x 2cm)???(?? 3cm x 1cm) ?



    2. Mix marinade ingredient (A) in a bowl, pour the marinade over the pork belly and mix well. Cover with cling wrap and keep in the refrigerator, marinate for 4 hours or preferably overnight.
    ???(A)??,?????,??????????????4??????

    3. Remove the marinated pork belly from the refrigerator, let it sit on the counter for about 30 minutes, this will bring the pork belly up to room temperature. 
    ????????,??30???



    4. Heat oil in a pan, meanwhile generously coat the pork belly with (B). When the oil temperature reaching 175'C, add in pork belly and fry until cooked. 
    ??????????(B)????? 175?,?????????????????????,?10???????200?,???????????,??????????,??LIKE?????????,???????????

    5. Drain the pork belly on a cooling rack and let it cool for 10 minutes. Heat oil to 200'C, deep fry the pork belly until crisp and golden brown. Remove and drain the excess oil before serving. 

    Serving suggestion: Slice and serve as side dish or serve on skewer with fruits. 

    If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


    ~ Special thanks to Marmite Singapore and Singapore Home Cooks ~ 



    Some feedback from those who have tried this recipe:

    By Vernice Tan

    By Vernice Tan


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    Friday, June 2, 2017

    Spring Produce on CBC's Weekend Morning Show

    Tomorrow, I will be presenting these dishes on CBC's Weekend Morning Show with host Nadia Kidwai.  The produce is local and in season now, for the best flavours.  You can also enjoy fresh local produce all season with a share in a Community Shared Agriculture, or CSA, such as from Almost Urban Vegetables, also at St. Norbert's Farmer's Market.


    -->
    Sorrel Chive Pesto
    1 cup roughly chopped chives (Available at Almost Urban Vegetables at St. Norbert�s Farmer�s Market)
    1 cup roughly chopped sorrel leaves (Available at Almost Urban Vegetables at St. Norbert�s Farmer�s Market)
    1/2 cup ground almonds
    1/2 cup grated parmesan reggiano or padano
    1/4 tsp ground black pepper
    1/4 + cup good olive oil
    pinch salt, to taste

    Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The lemony flavour of the sorrel makes it a great match for chicken, fish, and seafood.

    Enjoy!

    Rhubarb Apple Pear Chutney

    4 cups chopped rhubarb (Available at Almost Urban Vegetables at St. Norbert�s Farmer�s Market)
    1-2 apples, cored and chopped
    1-2 pears, cored and chopped
    2 cups sugar (if you are looking for more diabetes friendly sweetener, try Stevia or Jaggery or Gur).
    2 (+) tbs Ras el Hanout (Karenfood product at the St. Norbert�s Farmer�s Market)
    1-2 tbs vinegar
    pinch salt
    (Optional:  � cup water to get the cooking started)

    Cook all ingredients in a large pot until all ingredients are soft and the liquid has started to cook off. 

    Enjoy as a condiment, on a cheese board or in a grilled cheese sandwich, in tarts, etc.



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    Honey Glazed Marmite Roast Chicken



    Marmite is a British favourite and it is traditionally eaten as a savoury spread on bread, crackers and toast. In my home, we never eat it this way. When I was a child, my mom used to add Marmite to porridge to enhance the flavour and make savoury broth by mixing Marmite with water. I don't remember how she use it in cooking but I do remembered I love to eat Marmite chicken at the Chinese eateries when I was a teenager.

     

    Marmite chicken is one of my favourite dish. This dish is normally deep fried and glazed with a thick and sweet Marmite sauce. At home, I hardly deep fried chicken, so I have created these Air Fried Marmite Chicken and Honey Glazed Marmite Roast Chicken recipes. Both recipes requires no oil in cooking which is healthier.  <<Click here for Air Fried Marmite Chicken recipe >>


    This Honey Glazed Marmite Roast Chicken was created by me, specially for my son who loves roast chicken. He's especially happy and excited when he sees me serving whole roast chicken. It's like a feast to him. And when he knew that it's Marmite flavour, he will show me the WOW face followed by this comment 'I LOVE MARMITE ROAST CHICKEN'. Yes, he is just like the mini me, a Marmite lover! 

    This beautifully glazed Marmite Roast Chicken is flavourful, with a fusion of savoury and sweet taste. Added Marmite in the marinade gives it an extraordinary flavour that you probably won't be able to replace with other ingredients to yield the same result. Serve this with salad, roasted vegetables, rice or even on its own, you'll never regret making this because this is absolutely tasty! Love it or hate it? ..... I bet you will love it! ;)

    If you think roasting whole chicken is too challenging for you,
    try baking chicken wings, just halve the time :)
    Honey Glazed Marmite Chicken Wings
    Photo updated: 18 July, 2017


    ???????????????,???????,????,??????????????,??????,??????,????!



    Ingredients: ??
    (serves 4)

    1 Free Range Chicken (1 kg) ?? 1?

    2 tbsp Honey ?? 2??



    Marinade: mix all ingredients in a bowl
    ??:??

    1 tbsp Marmite ?? 1??

    3 tbsp Oyster Sauce ?? 3??

    3 tbsp Abalone Sauce ??? 3??

    1 tbsp Ginger Juice ?? 1??

    1 tbsp Sesame Oil ?? 1??

    2 tbsp Shao Xing Hua Tiao Wine ????? 2??

    1 tsp White Pepper ??? 1??





    If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!

    Method: ??

    1. Wash and dry the chicken with kitchen towel. Butterfly the chicken.
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    How to butterfly the chicken:

    Place the chicken on a board breast-side down. Use a pair of sharp kitchen scissors, cut closely along each side of the backbone. Remove and discard the backbone. Turn the chicken breast-side up, press down firmly on the breastbone to flatten the chicken. Butterflying a chicken allows it to roast more quickly and evenly.

    Watch video tutorial: 








    2. Rub 2/3 part the marinade all over the chicken. Cover and let it marinate in the refrigerator overnight. Keep the remaining marinade in the refrigerator.
    ? 2/3 ????????????????????????????????????









    3. Bring the chicken to room temperature. Place the chicken on a roasting pan. Bake in a preheated oven 180'C (fan mode) for 60 minutes or until cook through. 
    ??????????,?????????????180?(??)??60??????



    Note: 
    ???

    - Baste the chicken with the remaining marinade every 15 minutes after the first 25 minutes of baking. 
    ??25???,?15??????????

    - Wrap the chicken wings with aluminium foil if needed.   
    ????,?????????,?????

    4. Brush honey all over the chicken 5 minutes before the end of cooking. Watch closely not to burn the chicken.
    ??????5??,?????

    5. Remove chicken from the oven, insert an instant-read thermometer into the thickest part of the thigh, not touching the bone. When the temperature reaches 75'C (165'F), the chicken is cooked. Let it rest for 15 minutes before serving. 
    ?????,?????????????????,???75??????????15???????????????,??LIKE?????????,???????????

    If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


    ~ Special thanks to Marmite Singapore and Singapore Home Cooks. ~ 



    Some feedback from those who have tried this recipe:

    By Triffany Seow



    Feedback from Mandy Foo

    By Melissa Oon

    By Melissa Oon

    By Fhen Lau

    By Fhen Lau

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