Cooking With Indulgence

[The Albatross]

Cu Liu Ji (Chinese chicken in vinegar sauce)
4 to 6 servings

Ingredients
Egg white -- 1
Cornstarch -- 1 tablespoon
Salt -- 1/2 teaspoon
Chicken breast, boneless, skinless and cut into cubes -- 1 pound
Water or stock -- 1/2 cup
Rice wine vinegar -- 1/2 cup
Soy sauce -- 1/4 cup
Rice wine -- 2 tablespoons
Cornstarch -- 1 tablespoon
Salt -- to taste
Oil -- 1/4 cup
Onion, chopped -- 1
Garlic, minced -- 2-3 cloves
Ginger, minced -- 2-3 slices
Bamboo shoots, chopped -- 1/2 cup

Method
1. In a bowl, beat together the egg white, cornstarch and salt. Stir in chicken and set aside.
2. In another bowl, mix together the water or stock, vinegar, soy sauce, rice wine, cornstarch and salt. Adjust seasonings to taste and set aside.
3. Heat the oil in a wok or large pot over high flame. Add the chicken and stir fry until the chicken is just cooked through, 3-4 minutes. Remove the chicken to bowl.
4. Add a little more oil to the wok or pot if needed and stir fry the onion, garlic and ginger for 1-2 minutes. Add the bamboo shoots, return the chicken and stir fry to heat through, another 1-2 minutes.
5. Reduce heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce, 1-2 minutes. Adjust seasoning and serve with steamed rice.

 

[The Albatross]

Greek Chicken & Lemon Soup With Orzo (and Kale) Recipe

INGREDIENTS:
2 tablespoons ginger (peeled, sliced, striped and diced... browned in about a tablespoon of coconut oil or olive oil)

1 teaspoon minced garlic (also browned with the ginger)

8 cups chicken stock

3/4 cup orzo pasta

1/2 pound boneless skinless chicken breasts, cut crosswise into 1/4-inch thick pieces (browned and in skillet with garlic and ginger)

1/2 pound mild pork sausage browned and drained

3 eggs

1/3 cup fresh lemon juice

1 tablespoon grated lemon zest

2 tablespoons lemon grass

1 tablespoon oregano

salt and white pepper to taste

1 bunch of Kale, washed, ripped from stems2 tablespoons finely chopped parsley (for garnish, optional)


Brown ginger and garlic. Brown meat(s) (sausage is optional but it is very good) and set aside.

In a large saucepan, bring stock and oregano (I use dryed) to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes.

Five minutes before pasta is done Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper. Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly.

Add chicken and sausage (if used). Bring to a boil. Add lemon grass (if used). Add washed and stripped kale to al dante (wilted) reduce heat to a simmer. Add salt and pepper and garnish with parsley.

Optional… as soon as kale is wilted, add washed grape or cherry tomatoes… for some extra low cal vegetable. Very good.

 

[Gamereign555]

Ahhhh! 7-bone roasts on sale today for buy 1 get 1 free. I snagged up two of them and am going to make one today. Probably going to make it in a Lipton bag and its seasoning with carrots, potatoes and onions on the bottom.... might chop up some garlic too for it.... ohh god I can't wait.

After I regain some composure I think I will get started on that.

 

[Gamereign555]

Is it okay to be hungry after watching 'Bizarre Foods'? Who could resist the temptations of a spleen sandwich?

 

[amethist]

One of Nicolette's favorites.

Deviled Sausages

Ingredients
Serves: 4

• 500g beef or pork sausages
• 1 tablespoon olive oil
• ½ cup (125ml) water
• 1 teaspoon soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• ¼ tsp cayenne pepper (or to taste)
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar

Preparation method Prep: 10 minutes | Cook: 20 minutes
1.
Heat oil in pan and brown sausages until cooked.
2.
Drain any excess oil from pan.
3.
Combine all other ingredients with the water to make a sauce.
4.
Add to sausages stir until sauce begins to boil then reduce heat to a simmer. Stirring occassionally for about 10 mins.
5.

Serve with either a potato, sweet potato mash or on a bed of steamed rice with vegetables.​

I am making this tonight, but adding in some onions, mushrooms and peppers. Then serving it in a giant Yorkshire pudding. :tup:

 

[Abrasky]

Warm Banana Bread and Peters icecream

75g brown sugar
75g Low GI sugar
400g mashed bananas
170g plain flour
1 egg
75g margarine
Canola spray
Cinnamon to taste
1 tablespoon vanilla essence

1Pre-heat oven to 180ndegrees and spray and flour a glass container
2 Combine margarine, mashed bananas, sugar and egg, then add flour and cinnamon
3 Pour into prepared glass container and bake at 180degrees for 50 minutes
4 This recipe is better with dark bananas as they caramelise while cooking resulting in toffee sweet luxury.

 

[amethist]

We had the Deviled sausages for tea tonight, oh wow what a taste. Can't explain how good they are, you really will have to try them.

Hubby wants me to make the sauce on its own to use as a marinade for meaty ribs or chicken, he enjoyed it that much.

We came up with so many different ways to use the sauce, it was that good. :tup:

 

[Lady of Longbourn]

I hope no one has done chicken wings. I am making them now! :)

Buffalo Chicken Wings

Ingredients:

Chicken wings ( your choice how many. But we usually eat about 10 to 15 per person!)
Oil for flying
Your choice of sauce ( We love Buffalo sauce!)
Salt and pepper
Flour

Heat oil for frying on medium high heat.

1) Thoroughly Wash chicken wings.
2) Salt and pepper then lightly dread in flour.

3) Fry chicken in oil about 10 to 12 minutes. Check chicken for doneness. I like doing it in little batches so they cook evenly.

4) Put on paper towel to soak up extra oil.

5) Then, put in air tight container with sauce and coat wings.

Done! ( Hope I remembered everything)

 

[Chook]

Does anyone have a good spinach recipe they would like to share?

Late reply Nighthawlk,..... but this recipe is yum :D

I use silverbeet but may be OK for spinach........Is great served with grilled lamb chops..



Silverbeet Casserole.

· 12 or so leaves of silverbeet....Including stalks.
· 4 boiled eggs

White Sauce...(Bechamel sauce ....if you want to sound fancy)

· 1/3 cup plain flour
· 60g marg or butter
· 4 & 1/2 cups milk
· Salt / pepper to taste.


1. Rough dice, then steam sliverbeet (including stalks) till just wilted. Strain & refresh under cold water. Drain excess liquid.

2. Boil eggs till hard then cool, peel under running water & rough dice.

3. Make white sauce....Very low simmer butter in a pot & stir in flour. Keep stirring till combined & gooey paste forms. Then still over very low heat, gradually add milk while whisking till thickens.

4. Place chopped silverbeet & chopped eggs into a lightly greased oven proof dish.

5. Pour sauce over it & mix through.

6. Top with grated cheese or crumbed savoury biscuit (premiums / sao's etc).

7. Cover & bake till starting to bubble.


Note: There are many methods for making white sauce, this is mine :geek:

Also note, Silverbeet leaves can be huge compared to spinach :eek:

 

[Chook]

Am salivating reading “Amethist’s” Devilled snags and “The Albatross’s” Greek Chicken & Lemon Soup With Orzo

Both are on my must attempt for dinner the week... :tup:

 

[Serophin]

Mmmm, you guys are making me hungry!

 

[Barberian]

Nuclear noodles.
My recipe is never the same way twice. This is just a general guidline. It's not supposed to be the same way twice, that's the beauty of it. It helps the flavor never to get old.

1 box macaroni and cheese
1/4 pound Hot sausage
1 large Hot link (beef or pork sausage)
Aprox 1/4 pound of sharp cheddar cheese
Crushed red pepper
Oregano
"Italian" seasoning
Cajun seasoning
Garlic (not garlic salt)
any strong, hot seasoning you like
Apple BBQ pork dry rub seasoning (or any hearty flavored BBQ seasoning)
Hot seasoning salt
Several napkins

Serves one usually - Me, but normal servings - 2-4 people.

Dice hot link. Cook meat to your likeing, drain only 1/2 oil from meat. Set aside.Take one off the shelf box of macaroni and cheese (name brand or equivilent) Prepare as directed. Add cheddar cheese to still hot mac and cheese. Mix well. Add partially drained meat to mac and cheese. Mix well. Mix in seasoning to taste. Add some more crushed red pepper, garlic and some more seasoning. Still haven't run to get a drink or something to cool your mouth off? Add some more crushed red pepper, garlic and seasoning. Wait 10 to 15 min, mix ingrediants well. Repeat untill you can't stand to add any more red pepper and seasoning. (Be careful with seasoning that contains salt. It is easy to make the meal too salty and not notice untill meal is partialy consumed with an upset stumach). Enjoy slowly. Savor every noodle. Revel in the pain. Use napkins liberaly on forhead as needed. Don't eat in a rush, a bowl should last at least 30-45 min to eat or longer. Enjoy the conversation if someone is there with you.

By draining only half the oil from the meat, it helps the meal "stick to your ribs", and not be hungry 15 min later. This is not a body weight freindly recipie, and should be used in moderation.