Tag: pk

• 

  FoodHack: Desalting Salted Peanuts

  So you just made something like PK’s Thai Beef Salad where the dressing has the perfect amount of salt already and you reach for some unsalted peanuts as a garnish. Oh no! All you have is salted peanuts.

  Don’t worry this FoodHack will save the day. Take the required amount of salted peanuts and give them a quick rinse under the cold tap. Then dry them with paper towel  (some people say you need to dry them in an oven but I don’t see the need).

  Simple and it really works 🙂

  

  Enjoy,

  PK

  Written by

  PK

  ·

  May 8, 2017

• 

  PK’s Creamy Cauliflower And Parmesan Soup With 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.

  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 to taste, add in small portions if soup is too thick
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • kitchen shears
    • a deep pan
    • stick mixer
    • 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. Allow to cool and add the 1/2 cup of milk and blend with a stick mixer.
  8. 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),
  9. 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 with a piece of pork belly. I ended up doing so but chilled the soup and unlike the picture, chopped the pork belly into cubes. The pork belly’s skin was crisp enough to not be chewy but not be all about the crackling and the meat really complimented the soup’s gentle flavours.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  May 7, 2017

• 

  DrippyStuff: PK’s Cheaters Diane Sauce

  My family sure does like its beef :).

  We are very lucky in Australia to have a great beef industry and also the climate to barbecue it year round. That mean lots of opportunity to experiment in the kitchen.

  Most days I look up recipes that make use of the plants I have in my kitchen garden and work backwards. So I am pleased to say that if like me you have never made Steak Diane before because it sounded complicated, we couldn’t have been more wrong.

  Notes:

  • adapted from http://www.cooks.com/recipe/qr0lk5fe/steak-diane.html
  • no mushrooms in this version but I might try using Enoki next time
  • I use porterhouse steaks a lot because it is very forgiving on the barbecue.

  You will be:

  1. Preparing the ingredients.
  2. Serving directly.

  You will need:

  • Ingredients:
    •  2 small shallots, thinly sliced
    • 1 tsp chives, finely diced
    • 2 tsp parsley, finely diced
    • 2 Tbsp salted butter
    • 1/8 cup dry sherry
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1/2 tsp lemon juice
    • 1/2 tsp Worcestershire sauce
    • ground black peppercorns to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small frypan

  Preparing the ingredients

  1. Slice the 2 small shallots.
  2. Finely dice the 2 tsp of parsley and 1 tsp of chives.
  3. Gently melt the 2 Tbsp of butter in the saucepan.
  4. Add the shallots, parsley and chives and gently stir until the shallots soften.
  5. Add and mix the:
     • 1/4 tsp table salt
     • 1/4 tsp garlic powder
     • 1/2 tsp lemon juice
     • 1/2 tsp Worcestershire sauce
     • ground black peppercorns to taste
  6. Stir in the 1/8 cup dry sherry.

  Serving directly

  Cook your steak anyway you like it while you keep the sauce warm (I put some foil on the saucepan after taking it off the heat).

  Drizzle, chomp and then sigh :).

  Enjoy,

  PK

  Written by

  PK

  ·

  April 27, 2017

• 

  PK’s Baked Chicken Sticks

  As a kid one of my favourite meals was a large serve of Ingham’s Chicken Chippies, tomato sauce and a very very optional salad :).

  The advert was hilarious:

  I am not sure if you can still buy them but I would rather make my kids the home made equivalent anyway as you can control the ingredients. They loved them and I even got my toddler in there helping me make them :).

  You will be:

  1. Prepping the ingredients.
  2. Dusting and coating the chicken sticks.
  3. Cooking the chicken sticks.
  4. Serving.

  You will need:

  • Ingredients:
    • 1 chicken breast (slightly frozen making it easier to cut and shape into sticks)
    • 1/2 cup flour
    • 1/2 Tbsp ground tumeric
    • 1 to 2 eggs (if doubling the recipe you only need 3 eggs)
    • ~1 cup Panko breadcrumbs to coat chicken strips
    • 1/2 tsp beetroot powder (optional, just for looks)
    • a sprinkle of ground paprika (optional, just for looks)
    • ground black peppercorns to taste
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a fork or whisk to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Steps:

  Prepping the ingredients

  1. Take a still partially frozen chicken breast and flatten it out some what with your hands.
  2. Chop breast in to sticks (see how they look like chunky fries).
  3. In a large mixing bowl mix the 1/2 cup flour, 1/2 Tbsp ground tumeric and the 1/2 tsp beetroot powder (optional, just for looks).
  4. Whisk the 1 to 2 eggs in a bowl.
  5. Lay the panko crumbs out on a plate.

  Dusting and coating the chicken stick

  1. Spray the baking paper lined oven tray with some spray oil.
  2. Roll each stick in the flour mix, dip in the egg and then coat with panko crumbs.
  3. Place them on the baking paper as you go.
  4. Sprinkle each stick with ground paprika (optional) and ground black peppercorns to taste.
  5. Give the top of the sticks a light spray with spray oil.
  6. Pop them into the fridge for 15 minutes or so to set.

  

  Cooking the chicken sticks

  Pop the tray into a fan-forced oven (preheated to 200C) for 15 to 20 minutes or until golden brown.

  

  Serving

  They really just need your favourite dipping sauce and those optional greens I mentioned :).

  

  Enjoy,

  PK

  Written by

  PK

  ·

  April 14, 2017

• 

  PK’s Cheesy Sticks

  The hardest part about making these easy peasy cheesy sticks is waiting for the dough to be ready. Oh and not eating them all before everyone else gets them :).

  I have adapted the recipe from http://www.homecookingadventure.com/recipes/homemade-cheese-sticks.

  Hot tip: Let your salted butter soften at room temperature for a while. It will make it more workable.

  You will be:

  1. Making the dough and letting it sit.
  2. Rolling and cutting the dough.
  3. Cooking the dough.
  4. Serving and storing.

  You will need:

  • Ingredients:
    • 1 egg (beaten) for the dough mix
    • 1 egg (beaten) for brushing the dough sticks
    • 4 Tbsp salted butter
    • 2 Tbsp of garlic infused olive oil (or plain)
    • 2 Tbsp cup of milk
    • half a small packet of bakers yeast
    • 1/2 cup grated cheese (I used cheddar)
    • 1.5 cups flour
    • 1/2 tsp raw sugar
    • 1/2 tsp table salt
    • ground black peppercorns to taste
  •  Equipment:
    • a fork or whisk to beat the eggs
    • a fork for mixing the dough mix
    • a mixing bowl
    • a grater for the cheese
    • a rolling pin
    • a dough or pizza cutter
    • an oven tray lined with baking paper

  Making the dough and letting it chill

  1. Put the 1.5 cups flour into your mixing bowl and mix in the 1/2 tsp raw sugar and 1/2 tsp table salt.
  2. Drop in the 4 Tbsp salted butter into the bowl and mix in with your hands until you have a slightly crumbly feel.
  3. Mix in the 1/2 cup grated cheese.
  4. Beat one of the eggs with the 1/4 cup oil and 1/4 cup milk.
  5. Add in the yeast to the egg mix and give it a light mixing.
  6. Make a well in the dough mix and pour the egg mix into it.
  7. Mix with a fork and then give it a quick kneading (still in the bowl).
  8. Cover the bowl with cling film and pop it into the fridge for a few hours.

  

  Rolling and cutting the dough

  1. Working with a bit of extra flour to stop everything sticking, roll out the dough and cut into strips using a pizza cutter.
  2. Put the strips onto an oven tray lined with baking paper (I put a little twist into each for effect).
  3. Brush a bit of the second beaten egg over all of the twists.
  4. Sprinkle with pepper, salt, more cheese, Jalapeno Chili Powder etc etc.

  Knead, roll and cut:

  

  Brush and garnish:

  

   

  Cooking the dough

  1. Pop the twists/sticks into a fan-forced oven (preheated to 180C) and cook for about 20 minutes or until golden.

  

  Serving and storing

  I just popped them on a cooling rack for a bit but you can serve them straight away. Perhaps with a bit of PK’s Coriander And Garlic Sauce or aioli :).

  They will store well in a Tupperware container or a paper bag for a few days.

  

  Enjoy,

  PK

   

   

   

   

  Written by

  PK

  ·

  March 17, 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 NoRecipe Build Your Own Soft Wraps

  My family loves any meal where you prepare fillings in advance and then you build your own meal as you go. I have posted about our tacos, nachos, tasting plates and now……soft wraps :).

  Here we have leftover roast chicken, char-grilled corn, boiled eggs, cheddar cheese and coriander plus leafy vegetables from my kitchen garden:

  

  Simply plonk a bit of your chosen fillings mix in the top middle part of a circular soft wrap/tortilla. Then fold the left side over, then the right back over and then fold the bottom of the wrap up.

  Here are a few examples:

  You get bonus points for:

  • using leftovers.
  • using produce from the garden.
  • visual treats like the char-grilled corn.
  • making your own dips or sauces such as a mix of sour creme, coriander and lime juice.

  If there is anything left you can make a lunch out of it the next day.

  Enjoy,

  PK

  Written by

  PK

  ·

  February 26, 2017

• 

  PK’s NoRecipe Greek Butterflied Chicken Roast

  This simple butterflied chicken marinaded with thyme, oregano, garlic, salt, pepper, lemon juice and olive oil smells amazing and will wow your family and friends.

  If you have time:

  • chuck several good slugs of the olive oil and lemon juice into a snap lock bag.
  • add the other ingredients (chopped).
  • close the bag, mix everything around.
  • add the chicken halves, close the bag and massage it for a bit to get the oil etc into every nook and cranny.
  • leave it overnight in the fridge or at least 2 hours.
  • preheat your oven to 160C and get the chicken out of the fridge.
  • cook the chicken in an non-stick oven tray for about 2 hours.

  If you don’t have time or forgot to marinade the chicken:

  • chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
  • add the other ingredients (chopped but leave out the garlic) and mix with a fork.
  • preheat your oven to 160C and get the chicken out of the fridge, season with salt and pepper.
  • cook the chicken in an oven tray for about 2 hours, turning and basting with the oil mixture every 15 minutes or so.

  Marinaded and already looking good:

  

  Two hours at 160C:

  

  A perfect summer’s day dinner, just add salad and friends:

  

  Enjoy,

  PK

  Written by

  PK

  ·

  February 23, 2017

• 

  PK’s NoRecipe Potato and Bacon Soup

  I love Potato and Bacon soup and make it in large batches primarily for a mid morning work snack. This saves me lots of money and I know I am eating healthily. The only salt is from the bacon and the salted margarine/butter blend.

  I add a few additional fresh ingredients to suit what is growing in my kitchen garden at the time. Below I added lots of chives as I have an excess at the moment.

  The basic idea though is that you sauté onion, bacon and potato in butter or olive oil until they are parboiled. You then add your liquid of choice to cover everything and bring to the boil. Then leave it simmering until the potatoes are cooked. You can leave it chunky but I generally blend it at this point and add a bit of milk to the portion I am not freezing.

  Hot Tip: If you are blending it and the result is too thick, add very small amounts of boiling water, stir and then taste again. I do this until I get a balance between taste and consistency.

  Below I used some of my home-made chicken stock that I made using bones from a roast chicken I did in my Weber charcoal BBQ (not my slow cooker version). This stock imparted a beautiful smokey flavour.

  Sweat the vegetables:

  

  Add liquid to cover, boil and then simmer until potatoes are cooked:

  

  Blend and serve:

  

   

  Hope you like it,

  PK

  Written by

  PK

  ·

  February 7, 2017

• 

  DrippyStuff: Chicken Baste #1

  This is the second in my posts on dry rubs and basting sauces for use when roasting meat, it works great regardless of whether you are using a BBQ or an oven. I used it recently on an oven roast chicken along with this dry rub as inspired by http://noblepig.com/.

  Again, I take my hat off to the people over at Noble Pig and our own Growchow, you are indeed doing amazing work :).

  You will need:

  • Ingredients:
    • 1/2 tsp ground rock salt
    • 1 Tbsp fresh lemon juice
    • 1/2 cup apple cider vinegar (this stuff is amazing)
    • 1 Tbsp garlic infused olive oil
    • 1/4 tsp tumeric powder
    • 1/4 tsp beetroot powder (for colour, I make my own here)
    • 2 drops of liquid smoke (mostly because a second drop fell in accidently, yum)
  •  Equipment:
    • a small bowl for the sauce
    • a fork for mixing
    • a basting brush

  Steps:

  1. Bring all the ingredients together.
  2. Get distracted by how amazing it looks and smells.
  3. Mix everything together.
  4. Baste your chicken.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  January 31, 2017