Tag: parmesan

• 

  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

  1. Cutting and coating the chicken nuggets
  2. Cooking the nuggets
  3. 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

  1. Cut the chicken tenderloins into smallish chunks.
  2. Melt the 2 Tbsp butter in one of the mixing bowls.
  3. Add the chicken chunks and mix until the chicken is fully coated in butter.
  4. 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
  5. 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.
  6. Pop the tray into the fridge for about 30 minutes.

  

  

  

  Cooking the nuggets

  1. Take the tray out of the fridge about 10 minutes before cooking.
  2. During that time preheat your fan-forced oven to 180C.
  3. 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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  YOU MIGHT ALSO LIKE

  MORE KID FRIENDLY MEALS

  PANKO RECIPES

  MORE CHICKEN DISHES

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  Written by

  PK

  ·

  November 1, 2018

• 

  PK’s Eye Fillet Carpaccio Antipasto

  I have been in love with Carpaccio since I mustered the courage to try it as a teenager.

  It is hard to convince people who have never tried it how sublime the flavour combination of the rocket, cheese and beef (that literally melts on your tongue) is. I beg you to try it sometime.

  Note: Like any cooking, there shouldn’t be any nasty surprises when preparing and serving raw meat if you start with the best fresh ingredients and maintain good hygiene.

  If you want to make your own simply:

  1. Purchase some quality beef eye fillet (you will want a thin slice or two per guest), asking your butcher to slice it for you want.
  2. Place the slices in between sheets of baking paper and flatten them with a mallet or rolling pin.
  3. Lay the flattened slices on a plate.s
  4. Garnish with rocket leaves (or another green that has some kick).
  5. Sprinkle with shaved Parmigiano-Reggiano cheese.
  6. Drizzle with lemon juice and  Jamie Oliver’s Egg Mayonnaise.

  

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  ITALIAN CUISINE

  ANTIPASTI

  MORE NORECIPE GOODNESS

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  Written by

  PK

  ·

  July 16, 2018

• 

  PK Makes Michelle Bridges’ Lentil Shepherd’s Pie

  You won’t believe how good Michelle Bridges’ super healthy vegetarian take on the classic shepherd’s pie is.  I am avid meat eater but I think this is just as good as the beef mince and potato version I had growing up.

  It is infinitely adaptable and just goes to prove that vegetarians and vegans don’t have to compromise on taste. This is a must try dish for everyone!

  Steps

  1. Preparing everything
  2. Steaming the cauliflower
  3. Sweating the vegetables
  4. Making and cooking the pie
  5. Serving

  Ingredients

  • 1/2 cup dried lentils (I used green)
  • 1 brown onion, whole
  • 1 brown onion, chopped
  •  1 bay leaf
  •  500g cauliflower, broken into florets
  •  1/3 cup ricotta
  •  Olive oil spray
  •  I large carrot, diced
  •  150g button mushrooms, halved or quartered
  • 1 garlic clove, finely diced
  •  400g can diced tomatoes
  •  Ground black peppercorns to taste
  •  1/3 cup grated Parmigiano-Reggiano or Parmesan, shaved

  Equipment

  • a long sharp knife
  • 2 chopping boards
  • 1 saucepan
  • 1 fry pan
  • 1 medium baking dish
  • 1 mixing bowl
  • 1 potato masher
  • 1 colander

  Preparing everything

  1. Start by getting the lentils cooked as this will take a while.
  2. Add the whole onion and bay leaf to the sauce pan along with the 1/2 cup of lentils and 2 cups of water.
  3. Bring to a gentle boil and cook for about 40 minutes stirring occasionally to stop them sticking.
  4. While that is happening:
     • Cut the 500g cauliflower into small florets of about equal size.
     • Chop the remaining onion.
     • Finely dice the garlic clove.
     • Chop the 150g of mushrooms to your preferred size.
     • Chop the carrot.
     • Grate the 1/3 cup parmigiano-reggiano (you can use dairy free cheese instead).

  

  

  Steaming the cauliflower

  1. Get the cauliflower underway in your steamer after giving the lentils 15 minutes head start.
  2. Steam it until it is very soft and allow to cool somewhat.
  3. Transfer it to the mixing bowl along with the 1/3 cup ricotta.
  4. Use a potato masher to turn the mix into a puree (think mashed potatoes consistency).
  5. Try not to eat the entire contents of the bowl just yet. 🙂

  

  

  Sweating the vegetables

  1. Add a small slug of olive oil to the fry pan and bring to medium heat.
  2. Throw in the garlic, chopped onion, carrot, mushrooms and allow them to soften.
  3. Stir in the tomatoes then rinse the can with some water and add that too.
  4. Stir in the drained cooked lentils.
  5. Add pepper to taste.

  

  

  

  Making and cooking the pie

  1. Turn your fan forced oven on to 180C,
  2. Lightly spray the baking dish with some spray oil.
  3. Transfer the vegetables into it and then top with the ricotta and cauliflower mash.
  4. Now evenly cover the mash with grated cheese.
  5. Bake in the oven for 30 minutes or until golden brown.

  

  

  

  

  Serving

  Serve with steamed greens and some more carrots.

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE VEGAN , VEGETARIAN , GLUTEN-FREE INGREDIENTS AND MEALS

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  Written by

  PK

  ·

  June 15, 2018

• 

  PK’s Creamy Cauliflower And Parmesan Soup With Soft Pork Belly

  I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.

  Hope you like it.

  Pork belly aside, the soup only takes about 30 minutes to cook and the hands on bit only takes 10 of them.

  You will be:

  1. Making the pork belly
  2. Making the cauliflower soup
  3. Serving

  You will need:

  • Ingredients:
    • A slice of pork belly for each serving (ingredients are here)
    • A good slug of olive oil
    • 1 celery stalk, rough chopped
    • 1/2 onion, rough chopped
    • 1 garlic clove, finely chopped
    • 1 potato,  rough chopped
    • 3 cups PK’s Slow Cooker Chicken Stock
    • 1 bay leaf
    • 500g cauliflower florets
    • 1/2 cup milk
    • 1/2 cup Parmesan cheese, grated
    • Water, add in small portions if soup is too thick
  •  Equipment:
    • 1 chef’s knife
    • 1 chopping board
    • 1 soup pan
    • 1 stick mixer
    • 1 wooden spoon

  Making the pork belly

  Make and then chill a strip of pork belly for each serve. Please see the recipe here.

  Making the cauliflower soup

  1. Chuck a slug of olive oil into the pan and bring it to a medium low heat.
  2. Add and sweat the chopped:
     • 1 celery stalk
     • 1/2 brown onion
     • 1 garlic clove
  3. Add the bay leaf.
  4. Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
  5. Add the three cups of chicken stock and bring to the boil.
  6. Reduce heat and simmer for about 15 minutes or the potato is cooked.
  7. Pull out the bay leaf
  8. Allow to cool a little and add the 1/2 cup of milk and blend with a stick mixer.
  9. Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
  10. Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.

  Serving

  My original idea was to serve the soup warm with a piece of pork belly. I ended up chilling the soup however. It was marvelous and the pork belly really complimented the soup’s gentle flavours.

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE SOUP RECIPES

  PORK DISHES

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  Written by

  PK

  ·

  May 7, 2017

• 

  PK’s NoRecipe Bacon Wrapped, Cheese Stuffed Jalapenos

  As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).

  These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.

  Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.

  Next, put the lid back on and wrap the whole thing in a strip of bacon.

  Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.

  

  Served hot or chilled, your guests are going to love them.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  March 6, 2017

• 

  PK’s Bacon Wrapped, Cheese Stuffed Jalapenos

  As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).

  These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.

  Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.

  Next, put the lid back on and wrap the whole thing in a strip of bacon.

  Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.

  

  Served hot or chilled, your guests are going to love them.

  

  Enjoy,

  PK

  Related Links:

  • Dishes using Parmigiano-Reggiano (parmesan) 
  • Dishes using cheese

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  Written by

  PK

  ·

  March 6, 2017

• 

  PK’s NoRecipe Sage and Thyme Butter

  A really simple sage, thyme and parmesan flavoured butter that goes well with anything, especially chicken and seafood. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.

  Bring together your desired amount of butter or margarine or butter blend (perhaps 60 – 100g) and then add to taste:

  • sage
  • thyme
  • pepper
  • parmesan cheese (better yet Parmigiano-Reggiano)

  I bring the butter to room temperature, in Australia that will make it pretty soft and workable very quickly during summer.

  Finely chop the rest of the ingredients and fold them in.

  

  Once I folded it all in, gently, I went all Baskin-Robbins style on it by mixing it some more on a clean counter top.

  

  I then rolled it into a ball and chilled the whole lot again.

  

  My serving suggestion 🙂

  

  Enjoy,

  PK

  Written by

  PK

  ·

  November 13, 2016

• 

  Parmigiano-Reggiano and Parmesan

  Parmigiano-Reggiano is my favourite cheese.

  Written by

  PK

  ·

  November 3, 2016

• 

  Lorelle B’s Stuffed Mushrooms

  This reader submitted mushroom recipe is so good. Lorelle recommends changing the stuffing each time to keep it exciting. I love it and your guests will too. 🙂 – PK

  Ingredients:

  • 4 large portabello mushrooms
  • 8 slices of stale bread
  • 2 Tbsp of plain flour
  • 2 Tbsp of garlic chives
  • 1/2 cup of grated parmesan
  • 1 egg
  • 1/2 cup grated cheese
  • 1/2 tsp minced garlic
  • pinch of onion salt
  • squirt of lemon juice
  • oil for frying
  • 2 Tbsp of butter
  • milk for the rue

  Steps:

  1. Clean mushroom cups with damp paper towels,  remove stalks, set aside.
  2. Blitz bread crumbs with chives and Parmesan, put in bowl.
  3. Whisk egg with garlic and lemon juice.
  4. Dip mushrooms in egg mix then crumbs.
  5. Deep fry till golden, set aside.
  6. Melt butter in saucepan, then add flour, whisk until a rue has formed.
  7. Add some milk and continue to whisk till desired thickness, add cheese, let cool.
  8. Then fill mushrooms with sauce, add whatever ingredient you want to sauce, eg: prawns or chicken, place mushrooms on baking tray and grill till golden
  9. Serve hot with a crunchy salad or fries, yum.

  Thanks,

  Lorelle B.

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  MORE MUSHROOM DISHES

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  Written by

  PK

  ·

  July 7, 2016

• 

  Welchy’s Ultimate Cheese Toastie

  As a kid, the ultimate treat was one of Mum’s cheese toasted sandwiches. This wasn’t just your run of the mill, use-a-toaster type of toasted sandwich though. Mum perfected the Ultimate Cheese Toastie in the fry-pan! Buttery, toasted, crunchy goodness on the outside with superbly melted and stringy cheese in the middle…served with you know…a heaping side of motherly love.

  

  First off, I’d start with a range of cheeses. I chose Cheddar, 4 cheese blend and Parmesan. Pick any cheese you like though really, Gruyere, Mozzerella, anything that melts well. I then cut up some fresh bread and butter and we’re ready to go!

  Ingredients/Utensils

  • Fresh bread
  • Butter
  • Cheeses (a few slices/enough for a sandwich) – Cheddar, American, Gruyere, Mozzarella, Parmesan, Four Cheese mix, whichever you prefer/have handy.
  • Frying pan

   

  Method

  1. Butter both sides of the bread. Put a dollop of butter in the pan too for extra buttery crunch!

  

  2. Place one side of the bread into the pan. Layer with the cheddar, then the four cheese mix and top off with the Parmesan. Allow the bread to fry in the pan, usually about 30 seconds. Use a spatula to lift the corner and check if it’s browning. Once it starts to brown, add the lid of the sandwich and flip!

  

  3. Fry the second side for 30 seconds to 1 minute, or until nicely browned.

  And you are done!

  This recipe isn’t much, it’s not overly difficult, and can be made fairly quickly once you get the hang of it. Great to eat wrapped in some parchment paper as you race out the door, or as I prefer, at the table with a glass of ice cold milk. Enjoy…!

  

   

   

   

  Written by

  lilwelchy

  ·

  April 12, 2016