Kane's Kitchen - 26th November 2013 - BBQ Chicken Drumsticks Thai Style

It's party season and with the warmer weather on the way, BBQ season is right around the corner!

BBQ Chicken Drumsticks Thai Style

Prep Time:  15 mins

Cook Time:  20 mins (plus 30 mins marinating time)

What You’ll Need:

• 15 chicken legs (you can use a combination of chicken pieces if you like)
• 5 cloves garlic, peeled
• Zest and juice of three limes
• 2 green chillies, seeds scraped out, roughly chopped
• Thumb sized piece of ginger, roughly chopped
• 2 tsp fish sauce
• 2 tbsp oyster sauce
• Bunch of fresh coriander
• 3 tbsp peanut oil
• Salt and pepper

  What You’ll Need To Do:

1.        Make small cuts into the chicken legs.

2.        Add half of the bunch of coriander (including the stalks) and the remaining ingredients to a food processor and blitz to make a marinade.

3.        Rub the marinade into the chicken legs and place the legs into an aluminium baking tin (you can get disposable ones at your local supermarket).  Cover and set aside in the fridge for 30 minutes so the flavours infuse.  

4.        Light up your BBQ and rest the baking tin on the flat plate so that the chicken starts to cook slowly.  You want to cook the chicken a bit first before taking it out and grilling it on the hot flame (otherwise it will burn on the outside and not cook on the inside). 

5.        After about 10 minutes, transfer the chicken legs to the grill part of the BBQ. Crank up the flame and grill, turning occasionally, until cooked through and the legs are nice and crispy on the outside.   

6.        Serve with the remaining fresh coriander and a dipping sauce of your choice (optional). 

Kane's Kitchen - 31st July 2012 - Salted Caramel Chocolate Tarts

Salted Caramel Chocolate Tarts

* Thanks to Ben M for this little gem J *

Makes:  Approx. 24 mini tarts

Prep Time:  15 mins

Cook Time:  20 mins (plus cooling)

What You’ll Need:

• 1 cup plain flour
• 90g butter, chopped (for tart base)
• ¼ cup caster sugar
• 100g dark chocolate, melted
• 395g can condensed milk
• 30g butter, chopped (for caramel filling)
• 2 tbsp golden syrup
• ¼ tsp salt

  What You’ll Need To Do:

1.        Preheat oven to 180°C.  Grease a 24-hole mini muffin pan with some butter. 

2.        Sift flour into food processor.  Add 90g butter and the caster sugar and pulse until it resembles fine breadcrumbs.  You can rub the butter into the flour by hand if you don’t have a food processor.  Be sure not to over-combine. 

3.        Press 2 tsp (approx.) of the mixture firmly into the greased mini muffin pan. Bake for 10 minutes or until lightly golden. 

4.        Meanwhile, make the caramel filling.  Combine 30g butter, condensed milk, golden syrup and salt in a saucepan.  Stir over a low heat until the butter melts and the mixture is combined and has thickened (about 5 mins). 

5.        Pour the caramel over the bases and return to the oven for 3 minutes.  Allow the tarts to cool for 15 minutes in the pan (or until caramel is set) and then gently remove.  Cool in the fridge if required. 

6.        Top the tarts with some melted chocolate and cool at room temperature or in the fridge if you need them quick! 

Kane's Kitchen - 24th July 2012 - Carbonara Sauce

This recipe calls for a raw egg yolk to finish the pasta sauce.  Don’t be alarmed – the egg will cook due to the heat from the pasta. 

I guarantee this sauce will be a favourite – the bread crumbs give the dish a great texture!

    

Carbonara Sauce

Serves:  4    

Prep Time:  5 mins

Cook Time:  10 mins

What You’ll Need:

• 400ml full cream
• 5 slices prosciutto or pancetta, sliced
• ½ red onion, thinly sliced
• 2 cloves garlic, crushed
• 8 button mushrooms, sliced
• ¼ cup grated parmesan
• 4 egg yolks, whisked
• ¼ cup white wine
• 2 tsp cracked black pepper
• 1 cup panko bread crumbs, toasted
• 1tbsp olive oil
• Knob butter
• ¼ cup chopped parsley

What You’ll Need To Do:

1.        Combine the olive oil and breadcrumbs on a baking tray.  Season with salt and bake for 180 degrees for 5 minutes or until golden.  Set aside. 

2.        Saute prosciutto/pancetta, garlic, onions and mushroom with the butter until crispy and caramelised.  Set aside. 

3.        Toast the black pepper in a frypan for 30 seconds and add cream and white wine.  Reduce for 5 minutes and then add grated parmesan cheese. 

4.        Add the cream mixture to the pancetta mix and stir.  Remove from the heat.

5.        Cook fresh pasta for 4 minutes or until al dente. 

6.        Arrange pasta in a bowl and add some carbonara sauce.  Add approx. 1 egg yolk per serve to the mix and stir through (this gives the pasta a creamy texture – the egg yolk will cook due to the heat from the pasta and sauce). 

7.        Garnish pasta with grated parmesan, parsley and a good amount of the toasted breadcrumbs.  

Kane's Kitchen - 17th July 2012 - Mushroom Sauce

Mushroom Sauce

Makes approx. 2 cups

Prep Time:  5 minutes
Cook Time:  20 minutes
 

What You’ll Need:

• 2 tbsp olive oil
• 1 red onion, diced
• 500g button mushrooms, sliced
• 2 cloves garlic, crushed
• ¼ bunch fresh thyme leaves, finely chopped
• 1 cup sweet sherry
• 1 tbsp white wine vinegar
• 2 tsp Worcestershire sauce
• 100ml cream
• Salt and pepper to season

 

What You’ll Need To Do:

1.        In a heavy based saucepan, heat oil and add onions.  Cook until soft.  Add mushrooms and cook for 3 minutes, or until mushrooms start to brown.

2.        Add the garlic and thyme and cook for 2 minutes.

3.        Stir in the sherry, vinegar and Worcestershire sauce and cook until the liquid is reduced by half. 

4.        Stir in cream and bring to the boil.

5.        Season with salt and pepper then serve.

6.        For a thicker sauce, add 1 tsp corn flour dissolved in 1 tbsp water.

Kane's Kitchen - 3rd July 2012 - Mulled Wine

Mulled Wine

  

 

Serves:  8    

Prep Time:  10 mins

Cook Time:  20 mins

  

What You’ll Need:

• 2 bottles red wine (merlot seems to take on the flavours the best)
• ½ cup caster sugar
• 6 whole cloves
• 2 cinnamon sticks
• 1 vanilla bean, halved
• 1 whole nutmeg, roughly grated
• 1 orange, juiced and rind roughly chopped
• 1 apple, skin on, roughly chopped
• Rind of 1 lemon, roughly chopped
• 2 dried bay leaves

What You’ll Need To Do:

1.        In a heavy based saucepan, add the juice and peel of the orange, apple, lemon rind, bay leaves, sugar, cloves, cinnamon sticks, vanilla bean and grated nutmeg.  Add just enough red wine to cover the mixture and simmer until the sugar has dissolved. 

2.        Bring to the boil and simmer for a further 3-4 minutes, or until the mixture starts to thicken. 

3.        Add the red wine, bring to the boil and then simmer gently for 10 minutes. 

4.        Strain the mulled wine into a large jug and serve immediately.   

Kane's Kitchen - 26th June 2012 - French Onion Soup

French Onion Soup

  

Serves:         6-8    

Prep Time:   20 minutes
Cook Time:  1 hour

What You’ll Need:

• 80g butter, chopped
• 1 tbsp olive oil
• 8 medium brown onions, sliced (approx. 1kg-1.5kgs)
• 2 tbsp fresh thyme
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 tsp brown sugar
• 2 tbsp plain flour
• 1 tbsp Dijon mustard
• 2L beef stock (8 cups)
• 1 cup water
• 1 cup white wine
• Salt and pepper to season
• 250g coarsely grated Gruyere cheese

What You’ll Need To Do:

1.        In a heavy based saucepan over medium heat, add the butter, oil, sugar, garlic, onions and thyme and cook for 35 minutes, stirring occasionally.  The onions should be soft and caramelised. 

2.        Meanwhile, preheat oven to 200°C.

3.        Add the white wine and cook for 2 minutes. Add the flour and cook for a further two minutes, stirring constantly.   

4.        Add the beef stock, water, mustard and bay leaves and simmer for 20 minutes.  Season with salt and pepper. 

5.        Ladle the soup into oven-proof bowls.  Scatter with the Gruyere cheese and bake in the oven for about 5 mins or until cheese has melted.

6.        Serve with crusty bread. 

Kane's Kitchen - 22nd May 2012 - Chocolate Brownies

Chocolate Brownies

Serves:  approximately 15 brownies

Prep Time:  10 mins
Cook Time:  35 mins
 

What You’ll Need:

• 250g unsalted butter, cubed
• 200g good quality dark chocolate, cut into pieces
• 50g chopped macadamia nuts
• Zest of ½ orange
• 80g cocoa powder, sifted
• 75g plain flour, sifted
• 1 tsp baking powder
• 360g caster sugar
• 4 eggs
• Crème fraiche, for serving

What You’ll Need To Do:

1.            Preheat oven to 180°c.  Line a 25cm square baking tin with baking paper. 

2.            In a large bowl over some simmering water, melt the butter and the chocolate and mix well.  Add the chopped macadamia nuts and orange zest. 

3.            In a separate bowl, mix together the cocoa, flour, baking powder and sugar.  Add to the chocolate mixture and mix well.

4.            Beat the eggs in a separate bowl and mix into the chocolate and flour mixture until you get a smooth, silky consistency.

5.            Pour the brownie mix into the baking tray and bake for 25 minutes.  Be careful not to overcook – when you insert a skewer, it should come out dirty.  You should have a firm crust on top and a gooey centre.

6.            Allow to cool in the baking tin for at least 30 minutes.  Carefully turn out and cut into squares. 

7.            Serve with macadamia ice cream or crème fraiche.