Food Recipe Notebook

SERVES Makes 12 large muffins PREPARATION TIME 30 minutes BAKING TIME 15 minutes INGREDIENTS 2 cups all-purpose flour 1 1/2 tsp. baking soda 1/2 tsp. salt  1 1/2 tsp. ground cinamon 4 large eggs 1 cup granulated white sugar 1 cup oil, corn or canola 1 cup finely grated raw carrots 1 cup grated apple (approx. 2 large) 1/2 cup pecans or walnuts, coarsely chopped 1/2 cup dried cranberries CREAM CHEESE FROASTING (Optional) 1/2 cup cream cheese, room. temperature 1 1/2 to 2 cups confectioner's sugar 1/4 cup unsalted butter, room temperature 2 tsp. lemon zest HOW TO COOK 1. Preheat oven to 350F (180C) and place rack in center of the oven. Place paper liners in 12 muffin cups.  2. Whisk together flour, baking soda, salt and ground cinnamon in a mixing bowl. 3. In another large bowl, whisk eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated. Using a large rubbe spatula, fold in

SERVES 4 to 6 INGREDIENTS FOR THE MARINADE: 1 tbsp. each of soy sauce, Chinese rice wine, sesame oil and cornflour 550 g/1 1/4 lb swordfish, cut into 5 cm/2 inch strips 2 tbsp. vegetable oil 2 lemon grass stalks, peeed, bruised and cut into 2.5 cm/1 inch pieces 2.5 cm/1 inch piece fresh root ginger, peeled and thinly sliced 2-3 garlic cloves, peeled and sliced 1 small red pepper, deseeded and thinly sliced 1 small yellow pepper, deseeded and thinly sliced 2 tbsp. soy sauce 2 tbsp. Chinese rice wine or dry sherry  1-2 tsp. sugar 1 tsp. sesame oil 1 tbsp. Thai or Italian basil, shredded salt and freshly ground black pepper 1 tbsp. toasted sesame seeds HOW TO COOK 1. Blend all the marinade ingredients together in a shallow, nonmetallic baking dish. Add the swordfish and spoon the marinade over the fish. Cover and leave to marinate in the refrigerator for at least 30 minutes. 2. Using a slotted spatula or spoon, remove the swordfis

SERVES 4 INGREDIENTS 1 celery stalk, trimmed and finely chopped 1 onion, peeled and chopped 1 small leek, trimmed and chopped 10 black peppercorns 1 x 550 g / 1 1/4 lb live lobster 25 g/1 oz. butter 75 g/3 oz. raw prawns, peeled and finely chopped 6 tbsp. fish stock 50 g/2 oz fresh root ginger, peeled and cut into matchsticks 2 shallots, peeled and finely chopped 1 tsp. green peppercorns, drained and crushed 2 tbsp. oyster sauce freshly ground pepper 1/4 tsp. cornflour sprigs fresh coriander, to garnish freshly cooked Thai fragrant rice and mixed shredded leek, celery and red chilli, to serve HOW TO COOK 1. Place the celery, onion and leek in a large saucepan with the black peppercorns. Pour in 2 litres/ 3 1/2 pints of hot water, bring to the boil and boil for 5 minutes, then immerse the lobster and boil for a further 8 minutes. 2. Remove the lobster. When cool enough to handle, sit on its back. Using a sharp knife, halve the lob

SERVES Makes 12-14 rolls INGREDIENTS FOR THE FILLING 1 tbsp. vegetable oil 2 slices streaky bacon, diced 225 g/8 oz. skinless chicken breast fillets, thinly sliced 1 small red pepper, deseeded and finely chopped 4 spring onions, trimmed and chopped 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped 75 g/3 oz. mangetout peas, thinly sliced 75 g/3 oz. beansprouts 1 tbsp. soy sauce 2 tsp. hoisin or plum sauce FOR THE WRAPPERS: 3 tbsp. plain flour 12-14 spring roll wrappers 300 ml/ 1/2 pint vegetable oil for deep frying shredded spring onions, to garnish dipping sauce, to serve HOW TO COOK 1. Heat a large wok, add the oil and when hot add the diced bacon and stir-fry for 2-3 minutes, or until golden. Add the chicken and pepper and stir-fry for a further 2-3 minutes. Add the remaining filling ingredients and stir-fry 3-4 minutes until all the vegetables are tender. Turn into a colander and leave to drain as the mixtu

SERVES 15 PREPARATION TIME 2 to 3 hours marinating time COOKING TIME 2 hours INGREDIENTS 3 kilos roast porkloin 3 cloves garlic, sliced salt and pepper, to taste 2 tbsp. Knorr liquid seasoning 2 tbsp. smashed garlic 1/2 cup Dijon mustard 2 tbsp. thyme (fresh or dried) 2 tbsp. rosemary (fresh or dried) roast potatoes, to serve GRAVY reserved drippings from the roasting pan 5 cups water 2 Knorr chicken cubes 1 tbsp. Knorr liquid seasoning 1/4 cup butter 1/4 cup all-purpose flour salt and pepper, to taste MUSTARD HERBED BREADCRUMBS 1 1/2 tbsp. Dijon mustard 1/2 tsp. thyme leaves (fresh or dried) 2 tsp. chopped flat-leaf parsley 2 cups panko breadcrumbs HOW TO COOK 1. Using a knife, pierce the porkloin with 1-inch cuts. Insert the garlic slices inside the cuts of pork. Season with salt and pepper and rub with liquid seasoning all over; set aside. 2. Combine smash garlic, mustard, thyme and rosemary i

SERVES 6 to 8 INGREDIENTS *250 g/9 oz. self-raising flour *3 tbsp. Thai red curry paste *2 tbsp. light soy sauce *2 tsp sugar *2 kaffir lime leaves, finely shredded *12 fine French beans, trimmed, finely chopped and blanched *340 g can sweetcorn, drained salt and freshly ground black pepper *2 medium eggs *50g/2 oz. fresh white breadcrumbs *vegetable oil for deep-frying FOR THE DIPPING SAUCE: *2 tbsp. hoisin sauce *1 tbsp. soft light brown sugar *1 tbsp. sesame oil TO SERVE : *halved cucumber slices *spring onions, sliced diagonally HOW TO COOK 1. Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, French beans and sweetcorn. Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture. Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough. Knead lightly on a floured surface and for

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS 2 eggs, beaten 3 tbsp. tomato ketchup 2 tbsp. oyster sauce 1/2 tsp. ground black pepper 1 tbsp. and 1 tsp. sugar 2 tsp. chicken powder 2 1/2 tsp. curry powder, plus more for serving 300 grams sotanghon noodles, cook according to cooking instructions cooking oil for sautèing 50 grams pork kasim, thinly sliced 200 grams white shrimp, shelled and heads removed salt & pepper, to taste 1/2 cup leeks (green & white part), thinly sliced 1/4 cup shiitake mushrooms, thinly sliced (if using dried mushrooms, soak in warm water) 1/2 cup red bell pepper, thinly sliced 200 grams rice noodles, soaked in warm water until soft 200 grams beansprout (toge) HOW TO COOK 1. Heat a nonstick pan amd cook eggs as you would an omelet. Slice thinly and set aside. 2. Combine ketchup, oyster sauce, pepper, sugar, chicken powder, and curry powder in a mixing bo

SERVES 4 to 6 INGREDIENTS 450 g/1 lb beef steak, such as sirloin or rump 3 tbsp. vegetable oil 5 cm/2 imch piece fresh root ginger, peeled and grated 3 green bird's eye chillies, deseeded and chopped 3 garlic cloves, peeled and crushed 2 tbsp. Massaman Thai Curry paste 400 ml/14 fl oz. coconut milk 150-200 ml/5-7 fl oz beef stock 350 g/12 oz. new potatoes, scrubbed and cut into small chunks 1 green pepper, deseeded and cut into strips 50 g/2 oz roasted peanuts, chopped HOW TO COOK 1. Trim the beef, cut into thin strips and reserve. Heat 2 tablespoons of the oil in a heavy-based saucepan, add the ginger and chillies and fry for 3 minutes. Add the onions and garlic and continue to fry for 5 minutes, or until the onions have softened. 2. Remove the onions and garlic with a slotted spoon and add the beef to the pan. Cook, stirring, for 5 minutes, on until sealed. 3. Add the curry paste and continue to fry for 3 minutes. then return the

SERVES 2 PREPARATION TIME 20 minutes COOKING TIME 20 minutes INGREDIENTS *1 large crab, cleaned and chopped *1/2 cup tomato sauce *1/2 cup sweet-chili sauce *2 cups water *1 tsp. lemon juice *2 tsp. sugar *1 tsp. cornstarch *1 tbsp. cooking oil *1/4 cup garlic, finely chopped *1 tbsp. chopped ginger *1 chili, seeds removed and finely chopped *1/4 cup onion, finely chopped *1/2 egg, lightly beaten *salt and pepper, to taste *steamed rice, to serve HOW TO COOK 1. Prepare the crab: Clean and smash the shells. Heat a wok and stir fry crab for 5 to 6 minutes or until half cooked. Remove from the wok and set aside. 2. Mix together tomato sauce, sweet chili sauce, water, lemon juice, sugar and cornstarch in a bowl; set aside. 3. Add 1 tablespoon oil in a wok or pan. Fry garlic, ginger, chili and onion until fragrant. Add the tomato sauce mixture and boil for 1 minute. 4. Add crabs while stirring continuously. Cover to

SERVES 4 to 6 PREPARATION TIME 30 minutes COOKING TIME 20 minutes INGREDIENTS STOCK *4 cups water, plus more if needed *300 grams mussel *200 grams clams *1/2 onions VEGETABLES *100 grams string beans *300 grams eggplants, sliced *300 grams banana blossoms or heat or heart of palm *200 grams pechay *3 tbsp. atsuete oil, plus more for color *2 tbsp. chopped garlic *1/3 cup onion, chopped *300 grams shrimp *100 grams squid, peeled and sliced into rings *100 grams dory or tuna, sliced into cubes *4 cups reserved clam stock, plus more if needed *1 tbsp. patis *1/2 cup peanut butter, plus more if needed (Lily's) *1 Knorr shrimp cube *2 tsp. cornstarch dissolved in 2 tsp. water *rock salt & pepper, to taste *bagoong, to serve ATSUETE OIL *1/4 cup atsuete seeds *2 tbsp. water *2 tbsp. canola oil PROCEDURE 1. Make the atsuete oil: Boil together atsuete seeds and water in a saucepan. Once water

SERVES 4 to 6 PREPARATION TIME 20 minutes, plus overnight for brining COOKING TIME 30 minutes INGREDIENTS BRINE 2 cups buttermilk* 1 tbsp. salt 1 whole chicken, cut into 8 pieces 2 cups all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt 1/4 tsp. black pepper 3/4 cup buttermilk cooking oil Note: *To make buttermilk substitute: Mix 1 cup milk with 1 tbsp vinegar. Mix until well combined. PROCEDURE 1. For brine, in a bowl combine the 2 cups buttermilk, the salt and sugar. 2. Add all chicken pieces to the brine. Chill for 1 to 2 hours. 3. Remove chicken from brine. Drain chicken, pat dry with paper towels. Discard brine. 4. In a large bowl combine flour, baking powder, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. 5. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coa

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 1 1/2 hours INGREDIENTS *1 kilo baby back ribs (American ribs) *1 cup chopped white onions *1/2 cup sugar, plus more according to preference *1/2 cup tomato ketchup *1 tsp. iodized salt *1 tsp. black ground pepper *1 tbsp. Knorr liquid seasoning *3 tbsp. soy sauce *1tbsp. vinegar *1 tbsp. all spice *5 cups water, or more as needed *creamy coleslaw, to serve PROCEDURE 1. Place baby back ribs in a large casserole. 2. Mix all remaining ingredients together in a bowl. Add mixture to the casserole and simmer over low heat for 1 1/2 hours or until ribs are tender. If needed, add more water to cover the ribs. 3. Remove ribs from the casserole and grill over charcoal or an electric grill for 1 minute on each side. 4. Bring sauce to a boil for 15 minutes or until it thickens. Strain sauce and brush all over the ribs. Serve with buttered corn and creamy coleslaw on the

SERVES 4 to 6 PREPARATION TIME 15 minutes COOKING TIME 15 minutes INGREDIENTS *1 head broccoli, cut into florets *1/2 cup sliced shiitake mushrooms (optional) *500 grams beef tenderloin, sliced in thin strips *3 tsp. cornstarch, divided *1 tbsp. Chinese cooking wine *1 tbsp. sugar *2 tbsp. oyster sauce *1 tsp. soy sauce *1 cup chicken stock (1 cup water plus 1/2 Knorr chicken cube) *cooking oil for stir frying *1/4 cup chopped garlic *salt and freshly ground black pepper, to taste PROCEDURE 1. Add 1 tablespoon oil and a pinch of salt to a pot of boiling water. Add broccoli and cook for 1 to 2 minutes. Drain and set aside. 2. Combine beef and 1 teaspoon cornstarch, Chinese cooking wine, and sugar in a bowl. Set aside. 3. Heat wok over high heat and add oil. Sautè garlic until light brown. Add the beef with marinade, mushrooms and quickly stir-fry over heat. Add oyster sauce mixture and bring to a boil. Adjust seasoning with

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS *1 1/2 tbsp. green curry paste (add more if you want it spicy) *1 cup canned coconut cream *500 grams skinless and boneless chicken breasts, sliced into trips *6 kaffir lime leaves (dried or fresh), torn *4 round eggplants, sliced into quarters *1 1/2 tbsp. palm sugar or 1 tbsp. white sugar *2 tbsp. Thai fish sauce *1 cup coconut milk *2 tsp. cornstarch dissolved in 2 tsp. water *1/2 cup fresh basil leaves *1 tbsp. cooking oil *steamed rice, to serve PROCEDURE 1. Heat a little oil in a saucepan and sautè green curry paste. 2. Add 2 tablespoons coconut cream; mix well. Pour remaining coconut cream and bring to boil. 3. Add the chicken, kaffir leaves, and eggplant. Cook until eggplant is soft. Add the sugar and fish sauce; cook for 1 minute or until fragrant. 4. Add the coconut milk. For a thicker sauce, add cornstarch dissolved in water. Simmer until thick. 5. Add fresh basil leaves a

SERVES 6 TO 8 PREPARATION TIME 30 minutes COOKING TIME 15 minutes INGREDIENTS *1/2 cup cream cheese, at room temperature *1/4 cup unsalted butter, room temperature *1 medium clover garlic, finely grated *1/4 tsp. dried oregano *1/4 dried thyme *1/4 tsp dried dill *1 tbsp. finely chopped fresh flat leaf-parsley *salt, to taste *500 grams large tiger prawns PROCEDURE 1. Make the boursin: Using a spatula or a handheld mixer, cream together cream cheese and butter in a medium bowl. Add garlic and herbs; mix until thoroughly combined. Season to taste with salt. Transfer to an airtight container. Refrigerate for several hours, preferably overnight. 2. Preheat over 350F (180C). 3. Butterfly thr prawns from the back. Transfer to a baking sheet and spread some boursin on each prawn. 4. Bake in the preheated oven for 5 minutes and broil for another 5 minutes until the boursin turns golden brown. Source : This Baked Prawn with "B

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