Sunday, October 3, 2010

Chinese Style Eggplant

This is my standby eggplant recipe which absolutely works everytime, without fail.  It's adapted from an old Charmaine Solomon recipe (one of my many food heroes!), where I opt to roast the eggplant.  There is no salting or peeling involved, and regardless of how seedy the eggplant is, it never tastes bitter.  This is originally a vegetarian recipe, but feel free to add pork and baby prawns/shrimp to this - yes Bambi, that means you!  :) And this has a bit of fame attached to it - I mentioned this recipe as part of a Chef's Challenge on the radio I participated in on 702 ABC Sydney quite a few years ago. 


Ingredients:
2-3 medium sized eggplants
olive oil for roasting
salt and pepper
1/4 cup dark soy sauce
2 tbsps white vinegar
1 tbsp Chinese/Shao Xing wine or dry sherry
2 tbsps sugar
1 tsp sesame oil
1 tsp ( more) chili oil - I use a Japanese brand
1-2 tsps sweet chili oil
1 tsp finely grated ginger
1 tsp finely chopped garlic
peanut or olive oil for frying
chopped spring onions for garnish

Procedure:
  1. Pre-heat oven to around 200 degrees Celsius (around 400 F)
  2. Slice off and discard stalk end of eggplants.  Halve lengthways then cut into wedges lengthways around an inch thick, then cut into 2 inch lengths so end up with hefty cubey wedges.
  3. Put the eggplant in a big mixing bowl and slosh in olive oil generously, with a sprinkling of salt and pepper. Mix it up and lay in a single layer in a roasting pan. Roast for around 30 minutes until tender and golden. Give the tray a bit of a jiggle and shake halfway through the cooking.
  4. In the meantime, mix the soy sauce, vinegar, sherry, sugar, sesame oil, chili oil and sweet chilli sauce in a small jug or bowl (a 2-cup capacity Pyrex measuring cup works well with this as you can measure and mix as you go along).
  5. Heat up your wok with around 1 tbsp of the oil.  Add the ginger and garlic and stir quickly over medium heat until golden (this will only take a minute or so).  If you're adding pork or shrimp, do it now. Add the sauce mixture, bring to a boil then pop the roasted eggplants in and cook over high heat while mixing and turning until the eggplant has absorbed most of the sauce.
  6. Transfer to your serving dish as soon as it's cooked as leaving it in a steel wok will give the dish a metallic taste.  Sprinkle over spring onions and serve. 

Friday, September 10, 2010

Wendy's Artichoke Dip

Of the many appetisers I make, hands down this is the most requested recipe of all them.  I should give credit where it is due - I first tasted this incredible dip from Wendy M., and it has since been one of those "chain mail" recipes where it just keeps on getting passed on!  Here's how to make this yummy dip, and a quick warning - this is not for those with already clogged arteries! There is a reason why it tastes so good, and it's called "full fat"!

Ingredients (makes one small square Pyrex dish):

1 can artichokes (not the marinated kind - I use the Nova brand), drained and rinsed
1 cup whole egg, full fat mayonnaise (this is crucial to the dish - I use the S&W brand)
1 cup shredded parmesan cheese
1/2 cup chopped shallots/green onions (white and green parts)
2 tsp chopped garlic
sea salt and freshly ground black pepper to taste
smoked paprika for sprinkling before serving
sliced French baguette or crackers to dip

Procedure:
  1. Pre-heat oven to 180 degrees C
  2. Put all the ingredients in a food processor.  Process until completely chopped and mixed through.  Use a spatula to scrape down the sides.  Try not to overprocess as you don't want the mix to be too mushy.  Season with salt and pepper.
  3. Pour mix into your Pyrex dish and bake in oven for 20-25 minutes.  Your kitchen will start smelling really, really nice. 
  4. Check the dip at 15 minutes or so.  If the top is browning too quickly or unevenly then either move the dish lower in the oven or cover with foil.
  5. It is done when it is golden brown all over.  Try not to overcook as the dip can split - it's not a drama if it does, but it won't be as nice.
  6. Let cool and then serve.  Or cook ahead, cool, then re-heat in microwave for 30 seconds prior to serving.  Enjoy!

Monday, March 22, 2010

Quinoa Salad - Yummy Version!

Yes, it is possible to make quinoa yummy!  Here's a basic recipe that you can have a play with - I think the secret is to have a citrus-based dressing that's nicely balanced to be sweet and tart (bit like me, really).  It's also nice to have some texture with the ingredients, hence the nuts and the variety of veggies. This is perfect with any grilled or roast meat, poultry or fish. Enjoy!

Ingredients:
(serves 4, halve to serve 1-2)

For the salad:
1 cup quinoa (normal or red, black or mixed)
handful or more cherry tomatoes, halved
2-3 spring onions, thinly sliced on the diagonal
1/2 avocado, cubed
1/2 red or yellow capsicum, diced
1/4 cup lightly toasted nuts - pistachios, cashews, almonds work really well
handful each of variety of herbs (2-3 types): flat-leaf parsley, mint, coriander, basil - finely chopped

For the dressing:
juice from 1-2 lemons (around 2 tbsps worth)
1/4 cup or less extra virgin olive oil (to your taste and health)
1 tbsp honey
1-2 tsps seeded mustard
salt and pepper to taste

Procedure:
  1. Place the quinoa and twice its volume of water (that is, 2 cups) in a saucepan over medium heat and bring to a boil.  To add more flavour, feel free to drop in a chicken or veggie stock cube. Bring down to a simmer and cook for 10-12 minutes or until liquid is absorbed and/or the quinoa is tender. Set aside to cook slightly.
  2. Prepare all the salad ingredients and put in a bowl. Set aside.
  3. Combine all the dressing ingredients and mix very well.
  4. Mix quinoa with the rest of the salad ingredients and dressing, and serve.  To gild the lily, you can also serve the salad with a dollop of Greek-style yoghurt flavoured with some garlic, cumin and lemon.