Kane's Kitchen - 9th August 2011 - Kingfish Ceviche with Salted Onions in Wonton Baskets

Kingfish Ceviche with Salted Onions in Wonton Baskets

Serves 4                     Cooking time:  20 minutes

Ingredients

200g fresh kingfish, thinly sliced

1 long red chilli, chopped

2 tbsp fresh coriander, chopped

1 tbsp olive oil

juice of 2 limes

1 tsp castor sugar

1 tbsp toasted desiccated coconut

4-6 wonton skins

1 clove garlic, cut in half (for rubbing the wonton skin)

½ brown onion, finely sliced

ground sea salt

 

Method

1. For the salted onions, spread the finely sliced onions on a plate and top with a generous amount of sea salt.  Set aside for at least 30 minutes to cure. Wash salt off onions. 
2. For the wonton baskets, deep fry square wonton sheets in oil until brown.  Remove and shape over the base of a glass so to form a basket (as you would a brandy snap basket).  Set aside. 
3. For the ceviche mix, combine the lime juice, sugar, coriander, chilli and olive oil in a bowl.  Test for acidity vs sweet ratio. 
4. Add sliced kingfish to the bowl and “cook” for 5-10 mins or until the flesh of the fish just turns white.  Strain the mix and add the salted onions and toasted coconut. 
5. Rub some garlic over the wonton basket.  Spoon the ceviche mixture into the basket.  Garnish with a sprig of coriander and a drizzle of olive oil.  Serve with a wedge of fresh lime.

Kane's Kitchen - 2nd August 2011 - Spiced Carrot and Pumpkin Soup

   

Spiced Carrot and Pumpkin Soup

Serves:  6    

Prep Time:  15 mins

Cook Time:  45 mins

What You’ll Need:

• 1 large onion, chopped
• 2 cloves garlic
• 1 tbsp butter
• 2 carrots, peeled and chopped
• 1 sweet potato, chopped
• 4 cups chopped pumpkin
• 3 stalks of celery, chopped
• 1 tsp garam masala (curry powder)
• ½ tsp chilli powder
• 2 tsp paprika
• ½ tsp nutmeg
• 3 cups vegetable stock
• ½ cup sour cream
• ¼ cup coriander, chopped
• Salt and pepper to season
• Additional water if required
• Cornflour to thicken, if required

 What You’ll Need To Do:

1.        In a large stock pot, heat butter and sauté the onion and the garlic for two minutes. 

2.        Add the carrots, sweet potato, pumpkin, celery, vegetable stock and spices.  Bring to the boil.  Once boiled, reduce to a simmer and cook until vegetables are tender (approximately 30 minutes).

3.        Once vegetables are tender, transfer the mixture into a food processor in batches. Puree the soup until it has a smooth texture.  Repeat with remaining ingredients. 

4.        Once the soup has a smooth consistency, transfer to another stock pot and heat over a low heat.  Test the consistency – if you want a more runny soup, add some water.  If you like a thicker soup, thicken up by adding 1tbsp cornflour to 1tbsp water and mixing and then adding gradually to the soup.

5.        Test for seasoning and add salt and pepper if required. 

6.        To serve, ladle soup into serving bowls and stir through some sour cream and top with chopped coriander.  

Kane's Kitchen - 26th July 2011 - Spicy Tomato Relish

A good home-made tomato relish should be an essential part of any good fridge!  It’s easy to make and also is a great gift idea.  Experiment with the ingredients used to make your own unique relish.  Stone fruits can be used for a fruity relish. 

 

   

Spicy Tomato Relish

Prep Time:  30 minutes

Cook Time:  2 hours

What You’ll Need:

• 2kgs ripe tomatoes
• 3 red onions
• 2 tblsp salt
• 600g brown sugar
• 2 tbsp curry powder
• 2 tbsp mustard powder
• 500ml malt vinegar
• 5 cloves garlic
• Thumb of ginger
• 1 red chilli
• ½ tbsp whole cloves
• 1 tbsp whole black peppercorns

  

What You’ll Need To Do:

1.        Remove skins from tomatoes.  Score an “x” in the top of each tomato and place in boiling water for approximately 2 minutes or until you can see the akin starting to peel away.  Remove from heat and carefully peel back tomato skins.  Discard skin. 

2.        In a food processor, blitz the garlic, onions, ginger, chilli and tomatoes until finely chopped.  If you don’t have a food processor, chop all ingredients finely. 

3.        In a saucepan, combine all ingredients and bring to the boil.  Turn the heat down to low and simmer, uncovered, for 2 hours.

4.        Test for seasoning and add more salt / vinegar if required. 

5.        Put relish into hot, sterilised jars and seal.  Relish will keep, refrigerated, for up to 6 months.  

Kane's Kitchen - 19th July 2011 - Leek and Mushroom Frittata with Spicy Tomato Relish

Frittata is a baked Italian omelette traditionally containing meat, cheese and vegetables.  Chorizo and potato are delicious in frittata – but for today’s recipe, I have chosen a vegetarian option (except for the part where you can serve it with crispy bacon!).  Frittata can be eaten for breakfast but is also substantial enough to have as a lunch or dinner.  Enjoy!

  

  

  

Leek and Mushroom Frittata with Spicy Tomato Relish

Serves:  4    

Prep Time:  15 mins

Cook Time:  20 mins

What You’ll Need:

• 1 leek, finely sliced
• 400g button mushrooms, sliced
• 2 cloves garlic
• 10 eggs
• 150ml cream
• ½ cup tasty cheese
• ½ cup fresh basil, chopped
• ½ cup fresh oregano, chopped
• ½ zucchini, grated and drained of excess water
• 20g butter
• Salt and pepper to season

What You’ll Need To Do:

1.            Heat the butter in a frypan and saute the garlic, leek, mushrooms and zucchini until soft.  Set aside.

2.            Whisk the eggs, cream and cheese together in a bowl.  Season with salt and pepper.  Add the sautéed ingredients to the bowl.

3.            Grease a baking tin or tart tin and pour in the mixture.  Top with basil and oregano.

4.            Cook in a pre-heated oven at 180 degrees for 20 minutes or until the frittata is just spongy (it should bounce back a little when pressed in the centre). 

5.            Serve with homemade spicy tomato relish (RECIPE COMING NEXT WEEK!!!), crispy bacon and wilted spinach.  

Kane's Kitchen - 12th July 2011 - Chilli Con Carne

Chilli Con Carne

Serves:  6    

Prep Time:  15 minutes

Cook Time:  at least 30 minutes

What You’ll Need:

• 500g lean beef mince
• 400g tin chopped tomatoes
• 400g tin four bean mix
• 2 tblsp tomato paste
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 carrot, grated
• 1 red chilli, deseeded and finely chopped
• 2 tsp ground cumin
• 2tsp ground paprika
• 2tsp ground oregano
• 2 bay leaves
• 2 tbsp fresh corriander, for garnish 
• Salt and pepper to season
• Guacamole, sour cream and tasty cheese, to serve

What You’ll Need To Do:

1.            In a saucepan, add some olive oil and brown the mince.  Drain off all liquid / fat and set the mince aside.

2.            In the same saucepan, sauté onions, chilli and garlic for 2 minutes.  Add the mince.

3.            Add all other ingredients and bring to the boil.  Simmer, uncovered, for at least 30 minutes (ideally 1 hour).  If the mixture looks dry, add some beef stock.

4.            Serve with guacamole, sour cream and cheese or with corn chips and a flour tortilla.    

Kane's Kitchen - 5th July 2011 - Creamy Chicken, Mushroom, Bacon and Leek Pie

Making pies is a really comforting task for me!  Pies are comfort food at its best – hearty and full of flavour.  And they can be eaten with so many condiments – relish, tomato sauce, salads, mashed potato, vegies – the list goes on and on!

Here’s a recipe for a delicious chicken pie with a few twists in between.

Enjoy!

  

  

  

 Creamy Chicken, Mushroom, Bacon and Leek Pie

Serves:  6-8 

Prep Time:  40 mins

Cook Time:  30 mins

What You’ll Need:

• 500g chicken thigh fillets, chopped
• 4 rashers of rindless bacon, chopped
• 1 leek, sliced
• 8 swiss brown mushrooms, sliced
• 2 cloves garlic, crushed
• 1 brown onion, chopped
• ½ cup corn kernals
• 1 cup chicken stock
• 1/3 cup white wine
• 1/3 cup cream
• 1 tbsp flour
• 50g butter
• 2 tbsp fresh parsley
• 1 tsp nutmeg
• 1 egg, lightly beaten
• ½ cup grated tasty cheese
• 2 sheets puff pastry, thawed
• 2 tsp sesame seeds
• Salt and pepper to season

What You’ll Need To Do:

1.            Melt 20g butter in a large non-stick frypan and brown the chicken.  Remove and set aside.

2.            Melt the remaining butter and sauté the bacon, leek, mushrooms, garlic and onion until the leek has softened and the bacon is caramelised.   

3.            Add the flour and cook, stirring continuously, for 30 seconds.  Remove from the heat and gradually stir in stock and white wine. 

4.            Add the chicken, corn and nutmeg and cook until the mixture thickens and comes to the boil.  Simmer for 10 minutes, checking for seasoning and adding salt and pepper.  Remove from the heat and transfer to a bowl. 

5.            Stir in parsley and cream.  Set aside. 

6.            Line a greased 22cm round pie dish (or tart tin) with the puff pastry.  Prick the base with a fork.  Spoon in filling and top with tasty cheese.  Add a “lid” to the pie using the second sheet of puff pastry.  Make a slit in the pastry to allow steam to escape while cooking. Sprinkle sesame seeds on top. 

7.            Bake at 200 degrees Celsius for 25-30 minutes or until puffed and golden. 

If the pastry is becoming too brown, cover the pie with baking paper or foil and continue cooking.   

Kane's Kitchen - 28th June 2011 - Baked Whole Rainbow Trout with Asian Herbs and a Sweet Soy Sauce

Baking fish is a healthy way to eat this important protein.  When using an oily fish like trout or salmon, no butter or oil is required as the flesh is rich with good fats that our bodies need. 

Trout is an amazing fish to work with. It is not too “fishy” and is one of the cheaper fish to buy from your local fishmonger. 

This recipe is Asian-inspired and is great to serve if you are sharing a whole lot of food.  I have also provided a recipe for a sweet soy sauce – ingredients can be found at your local Asian grocer.  But if you don’t want to make it yourself, any ready-made sweet soy sauce can be used for this dish. 

Baked Whole Rainbow Trout with Asian Herbs and a Sweet Soy Sauce

Serves:  4    

Prep Time:  15 minutes

Cook Time:  20 minutes

What You’ll Need:

• 2 whole rainbow trout, about 300g each, scaled and cleaned
• Thumb of ginger, sliced into round discs
• 1 stalk lemongrass, chopped
• 2 cloves garlic, sliced in half
• 4 kaffir lime leaves
• Bunch coriander, chopped
• Bunch Thai basil, chopped
• Bunch Vietnamese mint, chopped
• 2 spring onions, chopped
• 1 red chilli, chopped
• 1 tblsp deep fried shallots
• Salt and pepper to season

Sauce:

• ¼ cup shao hsing wine (Chinese cooking wine)
• ¼ cup ketjap manis (Indonesian sweet soy)
• ¼ cup mirin (Japanese sweet cooking wine)
• Squeeze lemon juice
• 1 tsp cracked black pepper

What You’ll Need To Do:

1.            Pre-heat oven to 180 degrees Celsius.  Stuff the cavity of each trout with some ginger, garlic, lemongrass, kaffir lime and coriander.  Season with salt and pepper. 

2.            Wrap each fish individually in some baking paper and then aluminium foil.  Seal tightly.  Bake in the oven for 20 minutes. 

3.            While the fish is baking, add all sauce ingredients to a saucepan and reduce on a medium heat for 15 minutes.  Test for seasoning – if it is too salty or has a strong wine taste, add some brown sugar. 

4.            When the fish is done, discard all items in the cavity.  Carefully peel back the skin from the tail to the head on one side.  Discard.

5.            To serve, arrange the fish on a large platter.  Drizzle some sauce over the fish and top with the chopped coriander, Vietnamese mint, Thai basil, spring onions, red chilli and the deep fried shallots.  Keep remaining sauce for dipping.

6.            To eat, carefully remove the flesh with a butter knife, ensuring not to scrape away any bones.  Once all the flesh is removed from one side, carefully remove the backbone of the fish by lifting the tail up and peeling the backbone towards the head. The head of the fish should also come away from the fillet beneath.