Kane's Kitchen - 6th March 2012 - Red Velvet Cupcakes

Red Velvet Cupcakes

Serves:  12  

Prep Time:  20 mins

Cook Time:  30 mins

What You’ll Need:

• 1¼ cups (125g) sifted plain flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp cocoa powder
• 80g unsalted butter, at room temperature
• ¾ cup caster sugar
• 1 egg
• ½ tsp vanilla essence
• ½ cup (120ml) buttermilk
• 1 tbsp liquid red food colouring
• 1 tsp white vinegar
• 1 tsp baking soda

Cream Cheese Icing

• 175g cream cheese, room temperature
• 175g unsalted butter
• 1 tsp vanilla essense
• 3 cups icing sugar, sifted

 What You’ll Need To Do:

1.        Preheat oven to 175°C and line a 12 hold muffin tin with cupcake liners. 

2.        In a large bowl, sift the flour, baking powder, salt and cocoa powder.

3.        In another bowl, beat the butter until soft (about 2 minutes).  Add the sugar and beat until light and fluffy.  Add the egg and beat until incorporated.  Add the vanilla extract and beat until combined.

4.        Whisk the buttermilk with the red food colouring.  With the mixer on low speed, alternatively add the flour mixture and the buttermilk to the butter mixture.

5.        In a small cup, combine the vinegar and baking soda.  Allow the mixture to fizz and then quickly fold into the cake batter. 

6.        Quickly divide the batter evenly among the muffin cups, smoothing the tops with a spatula.  Bake in the preheated oven for about 20 minutes, or until a skewer inserted into the muffin comes out clean. 

7.        Cool the cakes in the tin for 10 minutes then transfer to a wire rack.

8.        Meanwhile, make the icing.  Beat the cream cheese and the butter together until smooth.  Add the vanilla and icing sugar and combine.  The mixture should be thick enough to pipe, if desired.  If it’s too runny, add more icing sugar. 

9.        Wait until the cupcakes have cooled completely.  Pipe the icing on and decorate with red sprinkles.  

Kane's Kitchen - 28th February 2012 - Guacamole

Guacamole is perfect as a summer dip, a sandwich spread, on a baked potato or as a topping for nachos!

 Guacamole

  

Serves:  6    

Prep Time:  15 mins

Cook Time:  No cooking required

What You’ll Need:

• 3 ripe avocados
• ½ red onion, finely chopped
• ½ jalapeño chilli, finely chopped
• 2 tbsp fresh coriander, coarsely chopped
• ½ tbsp fresh lime juice
• 1tsp salt
• ½ tsp black pepper
• ½ tomato, seeds and pulp removed, chopped
• 1 tsp cumin
• 1 tbsp sour cream

 What You’ll Need To Do:

1.        Cut the avocados in half and remove the seeds.  Scoop out the flesh with a spoon. In a large bowl, mash lightly with the back of a fork.

2.        Add the onion, chilli, coriander, tomato, lime juice, salt, pepper, cumin and sour cream and gently mix. 

3.        Taste and add additional seasoning if required.  Serve immediately. 

 Tips: 

When selecting avocados, choose the ones which are soft to touch, however be wary of over-ripe avocados.

If you can’t find fresh jalapeño chillies, substitute with the pickled variety.  Red chillies also work, however these can be too spicy for some. 

As soon as the flesh of an avocado is exposed, the oxygen in the air will cause it to discolour and turn brown.  The acid in the lime juice helps to stop this process.  Some even say that returning the avocado seed to the guacamole will prevent it from turning brown – try it!

   

Kane's Kitchen - 21st February 2012 - Sticky Chicken Wings

Sticky Chicken Wings

Serves:  4    

Prep Time:  10 minutes

Cook Time:  30 minutes

What You’ll Need:

• 1.5kgs chicken wings, tips removed and cut into two pieces at the joint
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 1 red chilli, finely chopped
• 2 whole star anise
• 1/3 cup light soy sauce
• 1/3 cup sake
• 3 tbsp oyster sauce
• 3 tbsp mirin
• 3 tbsp brown sugar
• Handful of spring onions (green part, chopped, for garnish)
• Handful coriander, chopped, for garnish
• 1 tsp sesame seeds, toasted, for garnish

 What You’ll Need To Do:

1.        In a large wok or saucepan, fry the chicken wings in some olive oil with the garlic, ginger, chilli and star anise for about 8 minutes, or until the wings are golden on the outside.  You may need to do this in batches, depending on the size of your wok.

2.        Add the soy sauce, sake, oyster sauce, mirin and brown sugar and bring to a simmer. Cover and simmer over a medium heat for 10 minutes.

3.        Remove the lid and turn the heat to medium-high.  Cook, stirring occasionally, until the sauce has reduced to a thick glaze (about another 10 minutes). 

4.        Discard the star anise.  Serve wings on a platter and top with spring onions, coriander and a sprinkle of toasted sesame seeds.  

Kane's Kitchen - 14th February 2012 - Green Smoothie

Green Smoothie

Serves:  2    

Prep Time:  5 minutes

Cook Time:  No cooking required

What You’ll Need:

• 2 cups water
• 1 cup ice cubes
• 6 cups baby spinach
• 1 stalk celery
• 1 apple, cored and chopped
• 1 kiwifruit, peeled
• 1 banana, peeled
• 2 tbsp lemon juice

 What You’ll Need To Do:

1.        Add water, spinach, ice and celery to a blender. 

2.        Starting on a low speed, blend until smooth.

3.        Increase speed and add the apple and kiwifruit.

4.        Add the banana and lemon juice and blend until smooth.

You can add any other green leafy vegetable to your smoothie – kale works well.  Experiment with blueberries, mint, basil and protein powder. 

Adjust the amount of water you add at the start to get the smoothie to your desired consistency.  

Kane's Kitchen - 7th February 2012 - Homemade Baked Beans

Homemade Baked Beans

  

Serves:  4    

Prep Time:  10 minutes

Cook Time:  20 minutes

What You’ll Need:

• 1 x 400g can cannellini beans
• 1 x 400g can four bean mix
• 2 x 400g can chopped tomatoes
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp cumin
• 1 tbsp Dijon mustard
• 1 brown onion, finely diced
• ¼ cup chopped parsley
• 2 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp brown sugar
• Salt and pepper to season

  

What You’ll Need To Do:

1.        Drain and rinse the beans and set aside. 

2.        In a heavy bottomed saucepan, sauté the onion and garlic in some oil until soft.  Add the tomatoes, tomato paste, Worcestershire sauce, cumin, mustard, bay leaves and brown sugar.  Simmer for 10 minutes.

3.        Test for seasoning and add salt and pepper if desired.  Add the beans and parsley and cook for a further 5 minutes. 

4.        Serve with toasted sourdough topped with a fried egg. 

Kane's Kitchen - 31st January 2012 - Lamb and Chickpea Salad

Lamb and Chickpea Salad

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 180g fillet lamb back strap
• 1 red capsicum, sliced
• 1 zucchini, sliced
• 420g can chickpeas, drained
• 50g baby spinach leaves
• ½ red onion, sliced finely
• ¼ cup roughly chopped semi-dried tomatoes
• 2 tsp sesame seeds, toasted
• Handful feta cheese, crumbled
• Salt and pepper to season
• 2 slices wholemeal bread, toasted

Dressing:

• 2 tbsp lemon juice
• 1 tsp cumin
• 2 tsp chopped tarragon
• 1 tsp dijon mustard
• 1 clove garlic, cut in half, for infusing

  

What You’ll Need To Do:

1.        Preheat oven to 180°C and line two baking trays with baking paper.

2.        Arrange zucchini and capsicum in a single layer on one of the trays and spray with oil.  Season with salt and pepper and bake for 30 minutes or until soft.

3.        Meanwhile, seal the lamb in a pan.  Place on a baking tray and bake for 15 minutes.  Rest in foil for 5 minutes.  Slice finely.

4.        For the dressing, combine all ingredients in a bowl and whisk.  Remove garlic.

5.        In a large bowl, combine all salad ingredients (except for the sliced lamb) and add dressing.  Toss to coat. 

6.        To plate, arrange the salad and top with sliced lamb and serve with pita bread.

Kane's Kitchen - 10th January 2012 - Tuna Pasta Bake

Tuna Pasta Bake

Serves:  6    

Prep Time:  15 mins

Cook Time:  20 mins

What You’ll Need:

• 400g shell pasta (can substitute with your favourite pasta)
• 400g can tinned tuna in brine, drained
• 250g ricotta
• ½ cup low fat sour cream
• ½ cup peas
• 125g creamed corn
• 50g feta, crumbled
• Juice of ½ lemon
• ¼ cup chopped parsley
• ¼ cup chopped basil
• ¼ cup chopped chives
• 1 onion, finely chopped
• 1 clove garlic, chopped
• 1 tbsp capers, chopped
• ¾ cup breadcrumbs
• 2 tbsp parmesan cheese, grated
• Salt and pepper to season

 What You’ll Need To Do:

1.        Preheat oven to 180°C.  Lightly spray a large baking dish with cooking oil.

2.        Cook the pasta in a large saucepan of salted boiling water until al dente.  Drain.

3.        Saute the onion and the garlic until soft. 

4.        In a large bowl, combine the pasta, tuna, ricotta, sour cream, peas, corn, feta, lemon juice, garlic, onion, fresh herbs and capers.  Season with salt and pepper.  Spoon mixture into the baking dish.

5.        Combine the breadcrumbs with the parmesan cheese and sprinkle on top of the mixture.

6.        Bake for 15-20 minutes, or until the breadcrumbs are crispy and golden.

7.        Serve with a rocket salad with cherry tomatoes and balsamic vinegar.