Tag: corn

• 

  Corn Cob Stock

  Recently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth.  

  I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life.

  I freeze them if I have too many though.  

  Then I just chuck them in my slow cooker when I need to make stock.

  

  Enjoy,

  PK

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  MAKING AND USING STOCK

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  Written by

  PK

  ·

  January 10, 2019

• 

  PK’s NoRecipe Nasi Goreng

  This simple rice dish is as Indonesian as it gets. It is such a pleasant meal to make and eat. The secrets are the sweet soy sauce used in many Indonesian dishes, ketjap manis, and the addition of a runny fried egg.

  Best of all you can make it with any combination of ingredients, even the old veggies in the back of the fridge :).

  Steps:

  1. Chuck a really good slug of peanut oil in a wok or deep pan.
  2. Add slices of shallots and 2-3 cloves worth of finely diced garlic and stir fry for a few minutes.
  3. Throw in a handful each of:
     • sliced bacon
     • sliced snow peas
     • corn kernels
  4. Add 3-4 Tbsp ketjap manis and 2 Tbsp tomato sauce and stir fry until the bacon is cooked.
  5. Keep stir frying everything as you mix in 2 cups of previously cooked rice.
  6. Stop when everything is well mixed and hot.
  7. Serve with a runny fried egg, chili sauce (I used sriracha) and some coriander leaves.

  

  

  

  Enjoy,

  PK

  Related Links:

  • See more indonesian cuisine here

  Written by

  PK

  ·

  August 9, 2017

• 

  PK’s Mini Chicken Parcels

  These little chicken parcels encourage variety and experimentation when it comes to their fillings. They especially lend themselves to using up leftover chicken and those limp vegetables at the back of the fridge.

  Your kids are going to love them and I found them really easy to make even though I am a pastry novice :).  I even eat them cold the next day at work for a snack.

  One sheet of puff pastry makes four small rectangular parcels and you can scale the recipe up easy peasy. I show you how I generally make them below but as I said, mix it up.

  You will be:

  1. Bringing together the ingredients.
  2. Making the parcels.
  3. Cooking the parcels.
  4. Serving.

  You will need:

  • Ingredients:
    • PK’s NoRecipe Garlic Butter
    • PK’s NoRecipe Pulled Chicken Breast
    • 1 sheet of frozen puff pastry (makes 4 so scale as you need,  I used Pampas brand)
    • spinach leaves
    • corn kernels
    • coriander leaves
    • ground black peppercorns
    • 1 egg (beaten for the glazing and sealing)
    • 2 Tbsp water (for the egg mix)
  •  Equipment:
    • a chopping board
    • a small sharp knife
    • an oven tray or dish
    • a basting brush
    • a small whisk
    • a bowl to beat the egg

  Steps:

  Bringing together the ingredients

  1. Defrost your frozen puff pastry sheet and cut it into 4 squares.
  2. Take the garlic butter out of the fridge.
  3. Take the pulled chicken out of the fridge.
  4. Wash and dry the spinach leaves and coriander leaves.
  5. Cook and cool the corn kernels.
  6. Whisk the single egg along with the 2 Tbsp water.
  7. Turn your fan forced oven on to 190°C.

  Making the parcels

  Now for the fun part but remember that with the fillings, less is more :).

  1. Spoon a little of the garlic butter into the middle lower half of the square.
  2. Build up the rest of the fillings in layers.
  3. Brush the egg mix on all four sides of the square to make it stick.
  4. Then fold the square over to make a pillow shape.
  5. Press the edges with you finger to seal the pillow and then brush more of the egg mixture over the whole thing.
  6. Add some air holes with your knife.
  7. Put the parcels in your oven tray and refrigerate if required by your meal’s timing.

  Filling the parcels:

   

  Add some air holes and and few slices with the knife to make them look nice:

  

   

  Cooking the parcels:

  1. Put the oven tray into your preheated 190°C fan forced oven and cook until golden brown (approximately 40 minutes).
  2. Slice one and eat it before anyone else gets one. If you get caught say you are just making sure everything is cooked through :).

  

  Serving

  Here I simply served the parcels, about 4 per hungry adult, with some more greens and a glass of white wine.

  

  Enjoy,

  PK

   

   

  Written by

  PK

  ·

  February 12, 2017

• 

  PK’s Chicken Puff Pastry Parcels

  These little chicken parcels encourage variety and experimentation when it comes to their fillings. They especially lend themselves to using up leftover chicken and those limp vegetables at the back of the fridge.

  Your kids are going to love them and I found them really easy to make even though I am a pastry novice. I even eat them cold the next day at work for a snack.

  One sheet of puff pastry makes four small rectangular parcels and you can scale the recipe up easy peasy. I’ll show you how I generally make them below but as I said, mix it up. 🙂

  You will be:

  1. Bringing together the ingredients.
  2. Making the parcels.
  3. Cooking the parcels.
  4. Serving.

  You will need:

  • Ingredients (makes 4 small parcels):
    • PK’s NoRecipe Garlic Butter
    • PK’s Pulled Chicken Breast FoodHack
    • 1 sheet of frozen puff pastry (I used Pampas brand)
    • Small amounts of:
      • spinach leaves
      • corn kernels
      • coriander leaves
      • ground black peppercorns
    • 1 chicken egg (beaten for the glazing and sealing)
    • 2 Tbsp water (for the egg mix)
  •  Equipment:
    • a chopping board
    • a small sharp knife
    • an oven tray or dish
    • a basting brush
    • a small whisk
    • a bowl to beat the egg

  ---

  Bringing together the ingredients

  1. Defrost your frozen puff pastry sheet and cut it into 4 squares.
  2. Take the garlic butter out of the fridge.
  3. Take the pulled chicken out of the fridge.
  4. Wash and dry the spinach leaves and coriander leaves.
  5. Cook and cool the corn kernels.
  6. Whisk the single egg along with the 2 Tbsp water.
  7. Turn your fan forced oven on to 190°C.

  Making the parcels

  Now for the fun part but remember that with the fillings, less is more :).

  1. Spoon a little of the garlic butter into the middle lower half of the square.
  2. Build up the rest of the fillings in layers.
  3. Brush the egg mix on all four sides of the square to make it stick.
  4. Then fold the square over to make a pillow shape.
  5. Press the edges with you finger to seal the pillow and then brush more of the egg mixture over the whole thing.
  6. Add some air holes with your knife.
  7. Put the parcels in your oven tray and refrigerate if required by your meal’s timing.

  Filling the parcels:

  Add some air holes and and few slices with the knife to make them look nice:

  

  Cooking the parcels:

  1. Put the oven tray into your preheated 190°C fan forced oven and cook until golden brown (approximately 40 minutes).
  2. Slice one and eat it before anyone else gets one. If you get caught say you are just making sure everything is cooked through :).

  

  Serving

  Here I simply served the parcels, about 4 per hungry adult, with some more greens and a glass of white wine.

  

   

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE KID FRIENDLY MEALS

  OUR OTHER RECIPES STARRING CHICKEN

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  • see more kid friendly meals here

  ---

   

  Written by

  PK

  ·

  February 12, 2017