Kane's Kitchen - 20th December 2011 - Spiced Pork Belly with Honeyed Carrots, Celeriac Mash and a Pinot Noir Reduction

Spiced Pork Belly with Honeyed Carrots, Celeriac Mash, Pak Choy and Pinot Noir Reduction

Serves:  6    

Prep Time:  15 mins

Cook Time:  4 hours

What You’ll Need:

• 1.5kg pork belly, rind scored finely, ribs removed
• Sea salt
• 1 tsp whole black pepper
• 1 tbsp Sichuan pepper, ground and toasted
• 2 tbsp Chinese five spice, toasted
• 1 tsp sugar
• 2 cups chicken stock, cold
• Oil
• 4 pak choy, blanched, for plating

Celeriac Mash

• 500g Celeriac, peeled and cubed
• 300g Potatoes, peeled and cubed
• ¼ cup of thickened cream
• 2 tbsp butter

Honeyed Carrots

• 8 Dutch carrots, cleaned but not peeled
• 1 tbsp honey

Pinot Noir Reduction

• 1 shallot sliced thinly
• 200mL pinot noir
• 1 cup Chicken Stock and drippings from pork belly
• 1 tbsp butter
• 1tsp oil

What You’ll Need To Do:

1.        Using a pestle and mortar grind up the salt Sichuan and black peppers until the mix is fine and then add the five spice and sugar.

2.        Pour boiling water over the pork belly rind. Leave it to drain and dry well with paper towels.

3.        Place pork belly rind side down and rub spice mixture into the meat. Turn it over and rub 1 tsp of sea salt into the rind.

4.        Preheat the oven to 120c and then place the pork belly on a wire rack skin side up and sit that over a roasting tray half filled with cold chicken stock. Roast for 4 hours. Finish crackling off under a hot grill, careful not to burn the skin. If skin is a little charred, scrape off with a serrated knife. You should be able to hear the skin crackling.

5.        Whilst pork belly is in the oven, prepare the celeriac mash. Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

6.        For the honeyed carrots, roast the whole dutch carrots for about an hour.  Spoon on honey just before serving. 

7.        For the pinot noir reduction, heat oil in saucepan and fry off shallots until they’re soft. Add pinot noir and bring to boil. Lower heat and simmer till liquid has reduced by half. Add chicken stock and pork drippings from oven to the reduction and simmer til sauce has reduced and slightly thickened.  Strain sauce. 

8.        Plate by laying the pak choy on the plate with a serve of the celeriac mash in the middle. Rest pork belly on top and lay carrots on the side. Top with a generous amount of the pinot noir reduction.  

Kane's Kitchen - 6th December 2011 - Gingerbread Men / Women / Trees / Stars

Gingerbread Men / Women / Trees / Stars

Makes:  20   

Prep Time:  20 mins

Cook Time:  10 mins

What You’ll Need:

• 125g butter, chopped, at room temperature
• ½ cup firmly packed brown sugar
• ½ cup golden syrup
• 1 egg, separated (use the yolk for the gingerbread and the white for the icing)
• 2½ cups plain flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice
• Smarties, M&Ms, lollies, to decorate
• Gingerbread men / women / tree / star cutters

 Royal Icing

·         1 eggwhite

·         1¼ cups pure icing sugar, sifted

·         ½ tsp lemon juice

·         Food colourings, if desired

What You’ll Need To Do:

1.        Preheat oven to 180C.  Sift the flour, ginger, mixed spice and bicarbonate of soda into a large bowl.

2.        Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.  Add the golden syrup and egg yolk and beat until well combined. Stir in the flour mixture and combine.

3.        Turn the dough out onto a floured surface and knead until smooth.  Press the dough into a disc, cover with plastic wrap and place in the fridge for at least 30 mins to rest (over 1 hour is preferable).

4.        Meanwhile, place the egg white in a clean bowl and use an electric beater to beat until soft peaks form.  Gradually add the icing sugar and lemon juice and beat until stiff.  Divide icing among three bowls and add desired food colourings.  Cover with plastic wrap and put in the fridge.

5.        Grease two baking trays.  Place the rested dough between two sheets of baking paper and roll out until 5mm thick.   Use a 9cm gingerbread cutter (or whatever cutter you prefer) to cut the dough into shapes.  Place on greased trays 3cm apart. 

6.        Bake in oven for 10 minutes or until brown.  Remove from oven and cool for 5 minutes.  Transfer to a wire rack to finish the cooling process. 

7.        Using a piping bag (or small plastic bags with a hole cut in the corner of each bag), pipe icing onto gingerbread men to decorate.  Finish with smarties / lollies.  

Kane's Kitchen - 29th November 2011 - Chicken Rissoles

  

Chicken Rissoles

 Serves:  4    

Prep Time:  15 mins

Cook Time:  20 mins

What You’ll Need:

• 500g chicken mince
• 1 egg, beaten
• 1 clove garlic, crushed
• 1 red onion, finely diced
• 1 carrot, grated
• ¾ cup breadcrumbs, for mixing
• 1 cup breadcrumbs, for coating
• 2 tablespoons freshly chopped chives
• 2 tablespoons freshly chopped basil
• 1/3 cup sweet chilli sauce
• ¼ cup parmesan cheese, grated, for mixing
• ¼ cup parmesan cheese, grated, for coating
• 4 rashers middle bacon, chopped
• Vegetable oil, for shallow frying
• Pinch of salt and pepper to season

 What You’ll Need To Do:

1.        Combine the mince, egg, garlic, onion, carrot, breadcrumbs for mixing, chives, basil, bacon, salt, pepper, sweet chilli sauce and parmesan for mixing in a large bowl.  Mix to combine.  Shape into 2cm thick rissoles.

2.        Combine the breadcrumbs and parmesan cheese for coating on a plate.   Coat the rissoles in the breadcrumb mixture. 

3.        Heat some oil in a pan and add the rissoles, pressing down with a spatula.  Cook on a medium heat for approximately 3-4 minutes either side or until cooked through and golden brown.

4.        Serve with your favourite salad or mashed potato and gravy. 

 Tip – drain the rissoles on absorbent paper towel to soak up any excess oil.  If you find the rissoles getting too dark on the outside without cooking in the middle, turn the heat down or finish the cooking process in an oven at 180C. 

Kane's Kitchen - 22nd November 2011 - Cornbread with Tomato Salsa, Grilled Bacon and Sour Cream

Try this little beauty next time you want an indulgent breakfast!

  

Cornbread with Tomato Salsa, Grilled Bacon and Sour Cream

Serves:  6    

Prep Time:  25 mins

Cook Time:  30 mins

What You’ll Need:

• 1 cup self-raising flour
• 1 cup polenta
• ¼ cup caster sugar
• ½ cup corn kernals
• 1 tsp salt
• ¾ cup milk
• ¼ cup parmesan cheese
• ½ cup sour cream
• ¼ cup vegetable oil
• 1 egg, whisked
• Olive oil, to grease
• Flour, to dust
• 6 rashers bacon

Tomato Salsa

• 1 avocado, chopped
• 3 tomatoes, chopped
• 1 tbsp lemon juice
• ½ red onion, chopped
• 2 tbsp fresh coriander
• ½ red chilli, chopped
• 1 cup sour cream, to serve

  

What You’ll Need To Do:

1.        Preheat oven to 220C.  Grease a 22cm x 11cm loaf pan with olive oil.  Dust with flour and shake off the excess.

2.        Sift the flour and salt into a bowl.  Add the polenta, sugar, corn kernals, cheese, sour cream, milk, oil and egg.  Stir until combined.

3.        Pour the mixture into the loaf pan and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.  Set aside for 5 minutes before turning out on a wire rack. 

4.        To prepare the salsa, combine all the ingredients (except the sour cream) in a bowl and mix.  Grill some bacon in a pan. 

5.        Cut the corn bread into slices and top with grilled bacon, salsa, a dollop of sour cream and some fresh coriander/chives.

Kane's Kitchen - 15th November 2011 - Panko Scallops and Prawns with Flash-Fried Calamari

This simple method of deep frying seafood is sure to be a hit with family and friends.  The key to this dish is in the quality of ingredients – use fresh seafood whenever possible. 

Also – why make something from scratch when you can buy a quality ingredient?!  This recipe calls for two readily available Japanese ingredients which can be found in any Coles of Woolworths:

Panko Breadcrumbs – a dry, Japanese breadcrumb.

Kewpie Mayonnaise – a delicious Japanese mayonnaise, usually served with sushi. 

Look for the mayonnaise in the Asian section of the supermarket.

  

Panko Scallops and Prawns with Flash-Fried Calamari

Serves:  4 as an entree    

Prep Time:  20 mins

Cook Time:  10 mins

What You’ll Need:

Scallops and Prawns

• 12 scallops, with the roe on
• 12 whole prawns, peeled with tails on
• 2 cups Panko Breadcrumbs (see note)
• ½ cup plain flour
• 3 eggs, beaten
• Pinch of salt and pepper
• ½ cup Kewpie Mayonnaise (see note)
• 2 tblsp teriyaki sauce
• Peanut oil, for deep frying

Calamari

• 2 squid tubes, cut into 2cm rings
• ½ cup plain flour
• Pinch of salt and pepper
• 1 tbsp dried coriander or parsley
• Peanut oil, for deep frying

What You’ll Need To Do:

1.        To prepare the calamari, combine the flour, dried coriander and salt and pepper in a plastic bag and toss through calamari.  Dust off excess flour. 

2.        Heat oil in a deep fryer or heavy based saucepan to 170C.  If there is no temperature gauge, put a wooden spoon into the hot oil.  If it starts to bubble, the oil is hot enough.  Deep fry the calamari for about 1 minute or until a pale golden colour.  Calamari should be crispy.  Drain on absorbent paper towel and season with salt and pepper. 

3.        To prepare the scallops and prawns, combine the flour, salt and pepper in a bowl and lightly coat each scallop and prawn.  Dip each into the egg wash and then coat evenly with Panko Breadcrumbs.

4.        Deep fry in oil at 170C until golden brown.  Drain on paper towel. Season with salt. 

5.        In a small bowl, combine the Kewpie Mayonnaise with the teriyaki sauce and mix. 

6.        Serve the calamari with sweet chilli sauce and the scallops and prawn with the teriyaki mayonnaise. 

Be creative with this recipe.  These make great appetisers or canapés or even as a part of a fresh rocket salad.    

Kane's Kitchen - 8th November 2011 - Cinnamon and Almond Biscotti

Cinnamon and Almond Biscotti

 

The perfect Christmas gift!

Makes:         Approx. 35, depending on desired thickness of biscotti     

Prep Time:   20 minutes

Cook Time:  40 minutes plus 60 minutes cooling time

What You’ll Need:

• 2 cups plain flour, sifted
• 1 cup caster sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp pure almond essence
• ½ tsp vanilla extract
• Finely grated rind of ½ a small lemon (approx. 2 tsp)
• 2 eggs
• 150g whole almonds – about a cup – chopped coarsely and then toasted

  

What You’ll Need To Do:

1.        Preheat oven to 170C.  Line a large baking tray with baking paper.

2.        Combine the sugar, lemon zest, eggs, almond essence and vanilla essence in a large bowl.  Beat with electric beaters until thickened and well combined.

3.        Fold in sifted flour, baking powder, cinnamon, salt and almonds.  Turn dough out onto a floured surface and knead lightly until the dough is smooth. 

4.        Divide the mixture in half and shape into two logs about 25cms x 5cms and put on the baking tray, ensuring adequate space between the logs.  Bake for 20-25 mins until the dough is firm to the touch and slightly golden.  Remove from the oven and set aside to cool completely (about 60 mins).

5.        Turn the oven down to 140C.  Once the dough is cool, use a serrated knife to cut each log on the diagonal into 0.5cm slices.

6.        Lay slices flat on the baking tray and then return to the oven for 10 minutes.  Turn.  Bake for a further 5-10 mins or until completely dried out and crisp. 

7.        Remove from oven and allow to cool.  Store in an airtight container for up to 3 weeks.

  

For an indulgent finish, melt 85g dark chocolate with 1 tsp butter in a metal bowl over boiling water.  Dip one end of the biscotti in the chocolate and allow to air dry until firm.  

Kane's Kitchen - 25th October 2011 - Chicken San Choy Bow

Chicken San Choy Bow

Serves:  6 as an entree    

Prep Time:  25 mins

Cook Time:  20 mins

What You’ll Need:

• 300g chicken mince
• 2 cloves garlic, finely chopped
• 2cm piece ginger, finely chopped
• 1 tbsp peanut oil
• ¼ wombok, chopped
• 1 brown onion, chopped
• 1 carrot, diced
• 1 zucchini, diced
• 100g punnet shitake mushrooms, sliced
• 100g oyster mushrooms, sliced
• 225g can bamboo shoots, drained and chopped
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 birds eye red chilli, finely chopped
• 50ml Chinese cooking wine (Shao Hsing)
• 2 tsp corn flour
• 1 tsp brown sugar
• 6 iceberg lettuce cups
• Salt and pepper to taste
• 100g bean shoots, for garnish
• Crispy fried shallots, for garnish

  

What You’ll Need To Do:

1.            Combine chicken mince, 1 clove garlic and oyster sauce in a bowl.  Refrigerate, covered, for 30 minutes.

2.            Heat peanut oil in a large wok. Cook onion, ginger, carrot, chilli and remaining garlic, stirring, until fragrant and soft.  Add chicken mixture.  Cook until browned.

3.            Stir in bamboo shoots, zucchini, wombok, mushrooms, sauces, Chinese cooking wine, brown sugar and sesame oil.  Cook, stirring occasionally, for about 5 minutes or until vegetables are soft. 

4.            Add 2tsp water to the cornflour and mix.  Stir into the work to thicken the mixture.  Taste and add salt and pepper if necessary.

5.            To assemble, spoon the san choy bow mix into the lettuce cups and top with bean shoots and crispy fried shallots.  

Kane's Kitchen - 18th October 2011 - Savoury Muffins

Savoury Muffins

Serves:  makes 6

Prep Time:  15 mins

Cook Time:  25 mins

What You’ll Need:

• 2 cups self-raising flour
• 1 tsp baking powder
• 1 tsp salt
• 1.2 brown onion, chopped finely
• 3 mushrooms, chopped finely
• 1 small zucchini, grated
• ½ carrot, grated
• 75g shaved prosciutto, thinly sliced
• 1 cup grated tasty cheese
• 2 eggs
• ¾ cup milk
• 110g butter, melted

 What You’ll Need To Do:

1.        Preheat oven to 200C.  Lightly spray a 6 hole muffin pan with cooking oil spray.  If desired, line the base of each hole with rounds of baking paper.

2.        Saute the onion, mushrooms and prosciutto in a pan with some olive oil for two minutes.  Set aside.

3.        Place grated zucchini and carrot onto a sheet of paper towel.  Remove as much moisture as possible. 

4.        Sift the flour, baking powder and salt into a large bowl.  Add the vegetables, ½ cup of cheese and the onion, mushroom and prosciutto mix to the flour.  Stir to combine.

5.        Whisk the eggs and milk together.  Add to dry ingredients.  Stir until just combined. 

6.        Fill the muffin holes with the mixture until they are 2/3 full.  Sprinkle the remaining cheese on top.  Bake for 20-25 minutes or until a skewer inserted comes out clean.

7.        Stand for 5 minutes in the muffin pan and cool on a wire rack.

Add some of your favourite herbs to the mix for a flavour lift – fresh basil and fresh parsley are ideal!

You can freeze these muffins. Wrap in plastic wrap or store in a snap lock bag.  Freeze for up to 3 months.  

Kane's Kitchen - 11th October 2011 - Strawberry Jam

There is something really special about making your own strawberry jam. This recipe has no artificial colours, flavours or preservatives. 

Jams are great gift ideas as they contain your own personal touch.  For me, cooking for someone is one of the most personal things you can do.  Get creative with some personalised labels or packaging!

The strawberries in this recipe can be substituted with almost any sweet fruit.  Check what’s in season to save you some pennies.

 Strawberry Jam

   

  

Serves:  3 x 330g jars       

Prep Time:  15 minutes

Cook Time:  at least 30 minutes

  

What You’ll Need:

• 3 x 330g glass jars with lids
• 1.5kgs strawberries, hulled, washed and halved
• 1.2kgs castor sugar
• Zest and juice of 1 lemon
• 2 tsp vanilla essence
• 2 cinnamon sticks
• Pinch salt

  

What You’ll Need To Do:

1.        Place the strawberries, lemon juice, zest and sugar in a large saucepan.  Heat over a low heat and simmer gently until the sugar dissolves.  Note - to prepare the jam, always remember to simmer the fruit and sugar really slowly as the start.  This process extracts the fruit’s natural pectin, the gelling agent. 

2.        Once the sugar has dissolved, add the vanilla essence and cinnamon sticks and turn the heat up to medium-high and boil the mixture rapidly for about 10-15 minutes, stirring occasionally. 

3.        Meanwhile, steralise the jars by boiling in water for 10 minutes.  Remove and dry the jar thoroughly.  This can be done by placing in the oven for 5 minutes.     

4.        Test the jam for consistency.  Place a spoonful of the jam mixture on a saucer and put in the fridge for two minutes.  Touch it with your finger – if it “wrinkles” and is slightly solid on the outside, then it is ready.  If not, boil the mixture for another 5-10 minutes and test again. 

5.        Once the jam is ready, remove from the heat and let sit for 10 minutes or until the edges of the jam slightly set.  Pour jam into the warm jars and then let cool before sealing. 

6.        Store jam in the fridge for several months after opening.  

Kane's Kitchen - 4th October 2011 - Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

Serves:  6    

Prep Time:  25 mins

Cook Time:  50 mins

What You’ll Need:

• 200g dried pitted dates, coarsely chopped (or can use fresh dates if in season)
• 1 cup water
• 100g butter
• ¾ cup caster sugar
• 2 eggs
• 1½ cups self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp vanilla essence
• Melted butter, to grease the pan
• Whipped cream (or ice cream), to serve

Butterscotch Sauce 

• 1 cup brown sugar
• ½ cup cream
• 100g butter
• 1 tsp vanilla essence

  

What You’ll Need To Do:

1.        Preheat the oven to 180C. Brush a round 21cm cake tin with the melted butter.  Line the base with baking paper.

2.        If using dried dates, place in a medium saucepan and add the water.  Bring to the boil and stir in the bicarbonate of soda.  Set aside for 10 mins to cool slightly.

3.        If using fresh dates, blanch in the boiling water to soften slightly. 

4.        Beat the butter and the sugar in a bowl with an electric beater until creamy. Add the eggs, one at a time, and continue to beat well.  Beat in the vanilla essence.  Fold in the date mixture and flour until well combined. 

5.        Spoon the mixture into the greased and lines baking tin and bake for 40-45 mins or until the top springs back when pressed.

6.        Meanwhile, make the butterscotch sauce.  Combine all ingredients in a saucepan and stir continually for about 5 minutes or until smooth. 

7.        To serve, cut the pudding into wedges and pour a generous amount of the butterscotch sauce on top.  Serve with whipped cream and strawberries if desired.