Kane's Kitchen - 1st May 2012 - Blueberry Pancakes With Whipped Lemon Butter

Blueberry Pancakes with Whipped Lemon Butter

Makes:  12   

Prep Time:  10 mins

Cook Time:  15 mins (plus cooking time)

What You’ll Need:

• 2 cups self raising flour, sifted
• 1 tsp bicarb soda
• 2 cups buttermilk
• 50g unsalted butter, melted
• 75g caster sugar
• 1 tsp cinnamon
• 1 tsp vanilla bean paste
• 2 eggs
• Pinch salt
• 250g blueberries, fresh or frozen

Lemon Butter (makes approx. 1 cup)

·         150g unsalted butter, at room temperature

·         ¼ cup icing sugar

·         Zest of 1 lemon

What You’ll Need To Do:

1.        For the lemon butter, combine all ingredients in a bowl and whip with an electric mixer until light and fluffy.  Refrigerate until set.

2.        Combine the sugar and eggs and mix well in a bowl.  Add the flour, butter, bicarb soda, buttermilk, caster sugar, cinnamon, vanilla bean paste, salt and ¾ of the blueberries and mix until combined. 

3.        In a non-stick pan, melt some butter (or you can use an olive oil spray) and heat until the butter is bubbling.  Pour approximately 1/3 cup of the pancake mixture into the pan.  Cook until bubbles form on top of the mixture and it sets around the edges (approx. 2 minutes).  Flip.  Cook for another 1 minute.

4.        Serve with a generous helping of the lemon butter, maple syrup, a dusting of icing sugar and a sprinkle of blueberries.  

Kane's Kitchen - 24th April 2012 - Beef Massaman Curry

Beef Massaman Curry

Serves:  4    

Prep Time:  15 mins

Cook Time:  90 mins

What You’ll Need:

• 800g chuck steak or gravy beef, cut into 3cm cubes
• Peanut oil
• 4 tbsp Massaman curry paste (use any store bought one)
• 2 cups coconut cream
• 1 cup coconut milk
• 1 cup water
• 1 brown onion, cut into wedges
• 3 medium potatoes, cut into quarters
• 2 tbsp fish sauce
• 2 tbsp palm sugar (can substitute with brown sugar)
• 2 tsp ground cardamom
• 1 cinnamon stick
• 1 tbsp tamarind paste
• ¼ cup roasted unsalted peanuts
• Naan bread or jasmine rice to serve

What You’ll Need To Do:

1.            In a large, heavy-based saucepan, add the curry paste and fry over a medium heat for about 3 minutes to release the flavours.  Stir continually, adding some of the coconut milk if the mixture starts to stick.   

2.            Add the beef and fry until the beef is sealed, about 2-3 minutes.

3.            Add the coconut cream, coconut milk, palm sugar, cinnamon and cardamom and bring to the boil.  Simmer, uncovered, for 45 minutes, stirring constantly.  If the mixture starts to thicken or looks too thick, add the water.

4.            After 45 minutes, add the onions, potato and peanuts.  Simmer for 30 minutes more. 

5.            For the last 15 minutes of cooking, add the fish sauce and tamarind paste.  Taste for seasoning and adjust where necessary.  Cook for 15 minutes more or until the potatoes have softened. 

6.            The sauce should have thickened slightly.  If it hasn’t, add 1 tsp cornflour dissolved in 1 tsp water to the curry. 

7.     Serve with jasmine rice or naan bread.  

Kane's Kitchen - 17th April 2012 - Chicken Cacciatore

Chicken Cacciatore

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 4 chicken drumsticks
• 4 chicken thighs
• 2 tbsp plain flour
• Olive oil
• 1 large onion, diced
• 2 sticks celery, chopped
• 2 carrots, chopped
• 150g sliced pancetta or prosciutto
• 3 cloves garlic, chopped
• 125g mushrooms, sliced
• 150ml white wine
• 400g canned chopped tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp chopped fresh rosemary
• 150ml chicken stock
• 2 bay leaves
• ½ cup pitted Kalamata olives
• 2 tbsp flat leaf parsley, chopped, for garnish

 What You’ll Need To Do:

1.      Dust the chicken pieces in flour and fry in some olive oil in a heavy based saucepan until brown.  Set aside.

2.        In the same saucepan, add some more oil and sauté the onions, garlic, celery, carrot and pancetta until soft.  Add the mushrooms and cook for a further 2 minutes. 

3.        Return the chicken to the saucepan and add the white wine.  Cook for two minutes. 

4.        Add the tomatoes, brown sugar, balsamic vinegar, lemon juice, tomato paste, rosemary, bay leaves and chicken stock.  Bring to the boil, then simmer, covered, for 20 minutes. Stir occasionally.

5.        Add the olives and cook for a further 10 minutes. 

6.        If desired, for a thicker sauce, remove the chicken pieces and reduce over a low heat for a further 10 minutes. 

7.        Garnish with parsley and serve with mashed potato or polenta. 

   

Kane's Kitchen - 3rd April 2012 - Caramel Easter Egg Slice

Caramel Easter Egg Slice

  

  

Serves:  12  

Prep Time:  20 mins

Cook Time:  5 mins

What You’ll Need:

• 200g shortbread biscuits
• 90g unsalted butter, melted
• 400g dark chocolate
• 300ml cream
• 2 tbsp golden syrup
• 1tbsp unsalted butter
• 80g desiccated coconut
• 250g caramel Easter eggs

 What You’ll Need To Do:

1.        In a blender, pulse the shortbread biscuits until crumbly.  Add the melted butter and pulse until combined.

2.        Line a 27cm x 17cm slice tin with baking paper.  Press the shortbread and butter mixture evenly into the bottom.  Refrigerate to cool slightly.

3.        Meanwhile, heat the dark chocolate, cream, golden syrup and 2 tbsp butter in a saucepan over a low heat on the stove.  Heat until the chocolate has melted and the ingredients come together and are combined and “glossy” (about 3-5 minutes).

4.        Take the chocolate mixture off the heat and allow to cool for 5 minutes. 

5.        Stir most of the desiccated coconut through the chocolate mix, reserving some coconut to sprinkle over the top of the slice.  

6.        Take the tin out of the fridge and position one caramel Easter egg per slice portion on top of the shortbread base.  Usually this would be 2 x 6 Easter eggs for the entire tin, but you can put more if you want smaller slice portions. 

7.        Drizzle the chocolate mixture over the Easter eggs.  Tap the tin on the bench to remove any air bubbles.  Top with the remaining coconut and refrigerate for at least one hour, or until the chocolate has set. 

8.        Cut the slice into portions, being sure to include a caramel Easter egg in each portion.

9.        Enjoy!  Happy Easter!  This also is a great gift idea  J

   

Kane's Kitchen - 27th March 2012 - Beef Stroganoff

Beef Stroganoff

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 750g rump steak, cut into strips
• ¼ cup olive oil
• 1/3 cup plain flour
• 300g fettuccini, dry or fresh
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250g button mushrooms, sliced
• 2 tbsp tomato paste
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 3 tsp paprika
• 2 tbsp sour cream
• 2 tbsp flay leaf parsley, chopped
• Cornflour, to thicken (if necessary)

What You’ll Need To Do:

1.            Coat the beef with the flour and fry in batches in the olive oil.  Set aside.

2.            Meanwhile, cook the fettuccini until al dente.  Set aside. 

3.            Add some oil to the pan and sauté the onions, garlic and mushrooms for 3 minutes.  Add the beef to the pan and add paprika, tomato paste and Worcestershire sauce.  Cook for a further 1 minute. 

4.            Add the beef stock and bring to the boil.  Reduce the heat to low and simmer covered for 15 minutes.  Remove lid and simmer for a further 15 minutes, uncovered. 

5.            If required, thicken up the mixture by adding some cornflour to 2 tsp water and stirring the mix into the stroganoff. 

6.            While on the heat, add fettuccini, parsley and sour cream and stir through. 

7.            Remove from heat and serve with green beans. 

Kane's Kitchen - 20th March 2012 - The Naked Burrito

  

The Naked Burrito

 A recipe inspired by Mad Mex!

Serves:  2    

Prep Time:  20 mins

Cook Time:  10 mins

What You’ll Need:

• 1 cup brown rice
• 300g mince
• 1 tbsp Mexican chilli powder
• ½ cup water
• 1 red capsicum, sliced
• 1 brown onion, chopped
• 2 cloves garlic, chopped
• 2 tomatoes, chopped
• ½ red onion, finely chopped
• 1 tbsp hot sauce
• ½ cup grated tasty cheese
• 1 avocado, lightly mashed
• Juice of one lemon
• 2 tsp cumin
• 2 tbsp sour cream
• ¼ cup fresh coriander
• Salt and pepper, to season

  

What You’ll Need To Do:

1.        Cook the rice as per the packet instructions (can use the microwave in a bag brown rice).

2.        Combine the chopped tomatoes and the red onion in a bowl.  Add the hot sauce, adjusting the quantity to your taste.  Set aside. 

3.        Lightly mash the avocado and add the cumin and lemon juice.  Season with salt and pepper.

4.        In a pan, brown the mince.  Add the Mexican chilli powder and ½ cup water.  Cook until water has thickened. 

5.        Meanwhile, cook the garlic, capsicum and brown onion in some olive oil until soft. 

6.        To plate, start with the brown rice and top with the mince mixture.  Add the capsicum, garlic and onion mix, the salsa and the cheese.  Top with the avocado mix, a good dollop of the sour cream and garnish with fresh coriander. 

Kane's Kitchen - 13th March 2012 - Chilli Mussels

 Chilli Mussels

Serves:  4    

Prep Time:  10 mins

Cook Time:  20 mins

What You’ll Need:

• 1.5kgs fresh mussels, beards removed
• 1 x 400g cans diced tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 cup dry white wine
• 2 cloves garlic, crushed
• 2 red birdseye chillies, finely chopped
• 1 onion, chopped
• ½ cup flat leaf parsley, chopped
• Juice and rind of one lemon, rind finely chopped
• Salt and pepper
• Olive oil
• Crusty bread, to serve

What You’ll Need To Do:

1.        Heat oil in a large, deep saucepan (or wok).  Add garlic, chilli and onion and sauté for three minutes, or until onions are soft.

2.        Add the tomato paste and white wine and cook for one minute.

3.        Add the diced tomatoes, lemon juice and sugar.  Bring to the boil, then reduce the heat and simmer for 15 minutes. 

4.        Taste – season with salt and pepper. 

5.        Add the mussels to the sauce.  Cover and cook for 3-5 minutes, or until the mussel shells have opened.  After 5 minutes, discard any unopened shells. 

6.        Stir through the parsley and lemon rind. 

7.        Ladle the sauce and mussels into a bowl and serve with crusty bread.