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.