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.