Tag: garlic
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Homemade Garlic Bread
I had a hankering for garlic bread the other day. When I went to the freezer to see if we had some in I came up empty handed however.
I did a quick google and there were a lot of posts using bread, ground garlic and butter. So easy and the result was perfect. I will never buy frozen garlic bread again. 🙂
For the perfect garlic bread simply butter slices of bread and sprikle them with garlic powder.
Then pop them on an oven tray and into an oven on 210 C for about 10 minutes or until golden brown.
You can even add cheese!
Perfect with some spaghetti carbonara.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Bread:
More Italiano (yes I know garlic bread is American haha)
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Asian Style Chicken Stock Base
This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example.
There are three stages in making this stock.
Firstly throw ginger, garlic and sliced onion into a large pot of water. Add a chicken frame and bring the whole lot to a rolling boil.
You could also add a few abalone feet for extra flavour. It all depends on what you intend to use the stock for.
Then turn down the heat and simmer the stock. There will be a layer of fat scum that you can scoop of with a slotted spoon or sieve.
Simmer for at least 2 hours and then strain the liquid.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Asian cusine:
Using stock:
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Welchy’s Roasted Tomato Soup
Welchy knows how to make soups that will warm any winter’s day. Her roasted tomato and garlic soup is a prime example and, of course, is so easy to make.
She writes:
Roast a good amount of tomatoes for about an hour, set aside.
Saute some diced garlic and onion, then add them and the tomatoes to a stock pot. Add enough vegetable stock to cover everything and simmer for 20 minutes.
Add some paprika, all spice, salt and pepper. Then blitz to the consistency you like.
Serve with what you love. In this case some cream topped with pork rind for a low carb option.
Love Welchy.
Here are some more soup and Welchy posts.
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Anna’s Rosemary And Lemon Chicken
I am always gobsmacked by how tasty Italian cuisine is given the simplicity of many dishes. Anna’s easy chicken marinade is no exception and you won’t believe how tasty it is!
Simply mix chicken pieces with some minced garlic, chopped parsley, a generous amount of rosemary leaves, lemon juice and a few slugs of olive oil.
Season with salt to taste and pop the whole lot into the fridge for a few hours.
Then cook the chicken pieces as you normally would.
I served this lot up with a simple green salad and some chips. I bet it would also go great with Anna’s Fennel Salad.
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ITALIAN CUISINE
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Bombay Brasserie’s Chicken Shorba Soup
Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort.
The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it.
I love the colours of the ingredients and also that it uses chicken frames to get the base flavour. Talk about thrifty!
From this.
To this heavenly result.
Steps
- Boiling the chicken frames
- Frying the ingredients for half an hour
- Simmering for 1 hour
- Thickening and straining the soup
- Serving
Ingredients
Halved from original recipe.
- 2 chicken frames
- a good slug of olive oil
- 1 brown onion, sliced
- 2 large tomatoes, diced
- 1/2 cup Greek yogurt
- 1 tsp minced ginger
- 6 garlic cloves, diced
- 3 small green chilies
- 2 sprigs coriander
- 1 sprig fresh mint
- 1/2 tsp coriander seeds
- 1/2 Tbsp Garam masala
- 1/2 Tbsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp Kashmiri chili powder
- table salt, to taste
- 2.5L water
- 1/2 Tbsp gram flour
- 1/2 tsp cumin seeds
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 saucepan
- 1 stockpot
- 1 sieve or fine strainer
Boiling the chicken frames
- Bring a sauce pan of water to the boil.
- Add your chopped up chicken frames.
- After a few minutes drain the water.
Frying the ingredients for half an hour
- Put a good slug of olive oil into your stockpot on medium heat.
- Add the 1 brown onion and fry until golden and soft.
- Add the:
- 1 brown onion
- 2 large tomatoes
- 1/2 cup Greek yogurt
- 1 tsp minced ginger
- 5 of the garlic cloves
- 3 small green chilies
- 2 sprigs coriander
- 1 sprig fresh mint
- 1/2 tsp coriander seeds
- 1/2 Tbsp Garam masala
- 1/2 Tbsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp Kashmiri chili powder
- Fry for another 15 minutes.
- Add the chicken bones and fry for another 15 minutes breaking the bones up as you go.
This is the consistency you want.
Simmering for 1 hour
- Add the 2.5L of water and bring everything to the boil.
- Simmer for about 1 hour.
Thickening and straining the soup
- We don’t want add room temperature flour to a hot stock so heat some more olive oil (about 1 Tbsp) in your saucepan.
- Add the:
- 1/2 Tbsp gram flour
- 1/2 tsp cumin seeds
- and 1 sliced garlic clove
- Fry until the flour is golden brown.
- Very carefully slowly add this to the soup, stirring as you go.
- Strain the soup back into the stockpot and briefly return to the boil.
- Season with salt to taste.
Serving
No spoon required, just lots of naan, coriander leaves and lots of slurping. 🙂
Enjoy,
PK
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PK’s Panko Cheese Chicken Tenderloin Nuggets
I am always looking for meals that my lads will wolf down without complaints. I am happy to say that I can’t make enough of these baked chicken and cheese nuggets.
Let me know how you fare and there are more kid (and big kid) friendly meal links at the end of the post.
Steps
- Cutting and coating the chicken nuggets
- Cooking the nuggets
- Serving
Ingredients
- ~600g chicken tenderloins
- 2 Tbsp butter, melted
- Nugget coating mix:
- 1 cup Parmesan cheese, crumbled
- 2 cups Panko breadcrumbs
- 1 pinch garlic powder
- 1 pinch paprika powder
- Black peppercorns, cracked, to taste
- Table salt, to taste
Equipment
- 1 chef’s knife
- 1 chopping board
- 2 mixing bowls
- 1 baking tray, lined with baking paper
Cutting and coating the chicken nuggets
- Cut the chicken tenderloins into smallish chunks.
- Melt the 2 Tbsp butter in one of the mixing bowls.
- Add the chicken chunks and mix until the chicken is fully coated in butter.
- In the second mixing bowl combine:
- 1 cup Parmesan cheese, crumbled
- 2 cups Panko breadcrumbs
- 1 pinch garlic powder
- 1 pinch paprika powder
- Black peppercorns, cracked, to taste
- Table salt, to taste
- Take 1 piece of chicken at a time and:
- Put it into the bowl containing the breadcrumb mix.
- Turn it over a few times to get a good coating.
- Place it on an oven tray lined with baking paper.
- Pop the tray into the fridge for about 30 minutes.
Cooking the nuggets
- Take the tray out of the fridge about 10 minutes before cooking.
- During that time preheat your fan-forced oven to 180C.
- Cook the nuggets for about 25 minutes aiming for them to be cooked through and a golden in colour (you could turn them over if you want mid way).
Serving
Chicken nuggets go with anything. 🙂
Here I have served them with a green salad and a generous amount of Sriracha Hot Sauce.
Enjoy,
PK
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MORE KID FRIENDLY MEALS
PANKO RECIPES
MORE CHICKEN DISHES
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Paul’s Oyster Mushrooms With Olive Oil And Garlic
I gave Paul a bunch of oyster mushrooms the other day and this is what he did with them.
Ingredients: oyster mushrooms, olive oil, garlic, parsley, salt & pepper
In a hot wok, drizzle some olive and throw the mushrooms in and let it sizzle. During this stage don’t stir the mushroom around as you want to get a golden colour all round and reduce the water content to increase flavour.
After a couple of minutes give them a flip and let it sizzle for a couple more minutes then add in chopped garlic and parley, give it a toss and season to taste.
If you want, drop a knob of butter to add more flavour, stir, serve and munch.😀
Enjoy,
Paul
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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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Egg, Roasted Garlic, Mayo And Anchovies Antipasto
Well I guess the really long post title says it all! I normally don’t combine this many ingredients but it is all about giving your guests the control.
As you have probably guessed by now I am a big fan of that . 🙂
If you plate it accordingly they can mix and match the salty, sour, nutty and lemon flavours in this dish as they see fit. Apparently not everyone like anchovies 😉
I made Jamie Oliver’s Egg Mayonnaise and my Roasted Garlic Bulbs ahead of time and popped the plate in the fridge whilst I made the main meal. I also added some parsley for a bit of colour.
Enjoy,
PK
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ITALIAN CUISINE
ANTIPASTI
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PK’s NoRecipe Roasted Garlic Bulbs
You can use roasted garlic in so many ways. Cold on a tasting plate, warm spread on crusty bread, pizzas, pasta, anywhere you use garlic really!
It makes your kitchen smell amazing and the roasting process in olive oil gives the garlic a lovely soft texture and a nutty taste. It couldn’t be easier and I don’t even take the cloves out of their natural roasting bag. 🙂
This is what I recently used it for:
Simply
- Preheat your fan forced oven to about 180c
- Oil a very small garlic roaster or cast iron pot.
- Pop the garlic bulb into the pot and drizzle generously with oil.
- Put the pot in the oven, covered, and cook for about an hour.
- Carefully pull the bulb out and let it cool some.
- Chop the top off the bulb and squeeze the bulb from the bottom to release the soft garlic paste.
Enjoy,
PK
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