Author: PK
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GICICI Foto Friday 07 September 2018
Here are my favourite photos from the week gone. 🙂
In the kitchen:
In the garden:
Out and about:
Ravenswood Hotel does some of the best squid rings I have ever had. Can’t complain about the view either. 🙂
Enjoy and feel free to use any of these images,
PK
Related Links:
- Please see more of my favourite photos here.
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Ghee: Clarified Butter
Ghee is a type of clarified butter that has also been simmered to give it a delightful nutty flavour (that it imparts to what you are cooking or eating it with). It hails from India and is also used in the surrounding regional cuisines.
Milk solids and water are removed from milk, leaving just milk fat ie clarified butter.
I use it in a lot my Indian and South-east Asian curries and it is great for sauteing meat and vegetables instead of vegetable oils. Ghee is also great for shallow/deep frying due to it having a high smoke point.
I also think it makes for the perfect barbeque onions because it has a higher smoke point than butter but with all the taste.
Being a fat, it is solid at room temperature:
Just be wary, it is hard to clean up and I keep my jar of ghee in a plastic bag for that reason. 🙂
I have some recipes using ghee for you in the links below.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
YOU MIGHT ALSO LIKE
DISHES USING GHEE
THE FULL GICICI INGREDIENTS LIST
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PK’s Asian Style Crumbed Pork Loin Cutlets
Just like my Crumbed Panko Chicken Breasts these crumbed eye of pork loin cutlets are so lite and easy. Simply throw some noodles or rice at it and serve with wasabi paste, Japanese Mayonnaise and Japanese Roasted Sesame Dressing.
Your guests will be blown away!
Takes about 20 minutes of preparation and cooking not including 30 minutes of refrigerating the cutlets after crumbing them.
Steps
- Crumbing the pork eye of loin
- Shallow frying the crumbed pork
- Serving
Ingredients
- 5 pork eye of loin cutlets, each one halved
- 2 eggs, whisked
- 1 garlic clove, finely minced
- Cracked black pepper and table salt to taste
- Panko breadcrumbs, enough to coat the cutlets
- Peanut Oil, enough to cover the bottom of your fry pan
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 plate for the panko crumbs
- 1 bowl for the whisked egg
- 1 whisk or fork
- 1 tray, covered in baking paper
- 1 fry pan to shallow fry the cutlets
Preparing the pork eye of loin
- Take each cutlet and slice them to give you two thin cutlets a piece.
- Season them with a bit of cracked pepper and salt to taste.
- Whisk the 2 eggs in a bowl and then mix in the 1 tsp minced garlic.
- Add the cutlets to the egg mix and spread the panko breadcrumbs on a plate.
- Take each cutlet and roll in the panko getting a nice thick coating.
- Pop them on the the baking paper lined tray and then refrigerate for about half an hour.
Shallow frying the crumbed pork
- Heat the oil over a high heat and then shallow fry the crumbed cutlets, in batches, until they are golden brown.
Serving
Goes great on a bed of rice and vegetables and your favourite Japanese condiments. Or in my kids case, tomato ketchup. 😉
Enjoy,
PK
YOU MIGHT ALSO LIKE
MORE JAPANESE DISHES
MORE ASIAN CUISINE
PORK DISHES
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Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 🙂
Along with it’s partner in crime (Japanese Mayonnaise) it goes great with salads, meat, seafood and of course noodle and rice dishes. I think the secret is that the sesame seeds are roasted.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains Egg, Mustard, Preservatives, Sesame, Sesame Oil, Sesame Seeds, Soy, Soybean, Wheat. May also contain traces of shellfish, fish, milk, sulphites and sulfur dioxide.
Enjoy,
PK
YOU MIGHT ALSO LIKE
USING SESAME DRESSING
THE FULL GICICI INGREDIENTS LIST
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GICICI Foto Friday 31 August 2018
Here are my favourite photos from the week gone. 🙂
In the kitchen:
In the garden:
Out and about:
Enjoy and feel free to use any of these images,
PK
Related Links:
- Please see more of my favourite photos here.
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
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Spaghetti Carbonara
Traditional Spaghetti Carbonara consists of pasta, a beaten egg, hard aged Italian cheese and guanciale. I use pancetta or shortcut bacon if I don’t have any of the latter.
I love this version just as much as the one I make with heavy cream. Check it out here – Spaghetti Carbonara With Cream.
The Technique
A couple hundred grams of fresh spaghetti (I used bucatini made in my Philips Pasta And Noodle Maker) feeds two hungry adults.
Boil the pasta al dente and then drain most but not all of the water. Add fried bacon, aged Italian hard cheese and beaten egg.
Here I have used 200g of pasta, 3 rashers of short bacon, 80g of aged Italian hard cheese (a mix of Calcagno Pecorino With Black Peppercorns and Parmigiano-Reggiano) and the reserved pasta water.
If you like it runnier, use two eggs and a bit more of the pasta water.
Enjoy,
PK
Here are some more Italian food and pasta recipe posts:
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Panko Breadcrumbs
Panko breadcrumbs are made from white bread using a technique that gives large coarse flakes. This makes them fluffy and light when used.
I use them anywhere you would use regular breadcrumbs, especially when shallow frying crumbed meat and vegetables. If you haven’t used them before, drop what you are doing and go and buy some. 🙂
Look how light and golden they go when shallow fried in peanut oil.
I have some more recipes using panko for you in the links below. 🙂
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
YOU MIGHT ALSO LIKE
MORE ON USING PANKO BREADCRUMBS
MORE ASIAN CUISINE
THE FULL GICICI INGREDIENTS LIST
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Peanut Oil
Peanut oil has a lovely nutty aroma and a very mild taste. It imparts this flavour to the food and is excellent for shallow frying crumbed meat, vegetables and the humble potato chip.
Commonly the oil is highly refined (and filtered and bleached) and that gives it a high smoking point like sesame oil.
Commercially the oil is either extracted from the shelled and peeled peanuts using two techniques. These fall into cold press methods and solvent extraction. It can then be further refined.
I have some recipes using peanut oil for you in the links below. 🙂
Dietary Info: Great for vegetarians, vegans and is gluten free. I have read that even refined, those with peanut allergies should avoid.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
YOU MIGHT ALSO LIKE
USING PEANUT OIL
THE FULL GICICI INGREDIENTS LIST
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How To Make Rick Stein’s Butter Chicken
You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce.
I won’t lie to you though. This is one of the trickier recipes on the blog.
Notes:
- I hope to char grill the chicken better next time but oh my it was amazing anyway. I think I might hit them with a chef’s torch for a bit.
- I also didn’t sprinkle it with Rick’s Chat masala at serving and want to do that next time.
Steps
- Marinating the chicken in marinade 1 for one hour
- Marinating the chicken in marinade 2 for four hours
- Charring the chicken pieces
- Making the sauce
- Serving
Ingredients
- 4 large chicken breasts, skinned and deboned
- Marinade 1
- The juice of 2 limes
- 1 tsp Kashmiri chili powder
- 1 tsp table salt
- Marinade 2
- 50g plain yoghurt
- 50g double cream
- 4 garlic cloves, diced
- 5cm ginger, roughly chopped
- 1 tsp Garam masala
- 1 tsp ground turmeric
- 3/4 tsp ground cumin
- 1/2 tsp beetroot powder (for color)
- The sauce
- 50g ghee
- 5 garlic cloves, diced
- 5cm ginger, diced
- 400g tomato passata
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp Garam masala
- 1 tsp dessicated coconut
- 1.5 tsp table salt
- 200ml water
- 25g cashew nuts
- 25g pumpkin seeds
- 2 Tbsp boiling water
- 1 Tbsp fenugreek leaves
- 1/2 tsp caster sugar
- 45ml double cream
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 mixing bowl
- 1 bowl or dish for marinading
- 1 wet mixer/blender (used twice so you will need to clean it)
- 1 large heavy based saucepan
- Several skewers
Marinating the chicken in marinade 1 for one hour
- Cut each breast into 3 pieces.
- In a large bowl mix the:
- Two limes worth of juice
- 1 tsp Kashmiri chili powder
- 1 tsp table salt.
- Put the chicken pieces in the marinade and mix to coat.
- Pop the bowl in the fridge for 1 hour.
Marinating the chicken in marinade 2 for four hours
- In your wet mixer/food processor add the:
- 50g plain yoghurt
- 50g double cream
- 4 garlic cloves, diced
- 5cm ginger, roughly chopped
- 1 tsp Garam masala
- 1 tsp ground turmeric
- 3/4 tsp ground cumin
- 1/2 tsp beetroot powder (for color).
- Blend until smooth and add to the chicken making sure every knook and cranny is coated.
- Marinate for 4 hours in the fridge.
Charring the chicken pieces
- Preheat your fan forced oven to 240C.
- Thread the chicken pieces on either oiled metal skewers or pre-soaked (in water to stop them burning) wooden ones.
- Roast for 15-20 minutes aiming for slightly charred but not cooked fully through just yet.
- Start the next step while the chicken is roasting.
Making the sauce
- Grind, dice and chop the sauces ingredients.
- Heat the 50g ghee in the saucepan over a medium heat.
- Add the 5 diced garlic cloves and diced ginger and fry for a minute.
- Stir in the 400g tomato passata and simmer for 5 minutes.
- Stir in the:
- Simmer for another 10 minutes while you do the next step.
- In your wet mixer/food processor blend into a paste the:
- 25g cashew nuts
- 25g pumpkin seeds
- 2 Tbsp boiling water
- Stir the paste into the passata sauce and the rest of the water.
- Add the chicken to the sauce and gently mix everything.
- Simmer for 10 minutes and then stir in the:
- 1 Tbsp fenugreek leaves
- 1/2 tsp caster sugar
- 45ml double cream
Serving
I served this dish over a bed of basmati rice with some steamed vegetables and a plate of pappadums to share.
Spoon the chicken pieces onto the rice using a slotted spoon and then add as much sauce as the person likes.
Rick Stein says to garnish with some torn fresh coriander leaves, shredded ginger and a sprinkle of chat masala.
Enjoy,
PK
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INDIAN CUISINE
CURRIES GALORE
MORE CHICKEN DISHES
MORE RICK STEIN
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GICICI Foto Friday 18 August 2018
Here are my favourite photos from the week gone. 🙂
In the kitchen:
In the garden:
Out and about:
Enjoy,
PK
Related Links:
- Please see more of my favourite photos here.
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
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