Tag: stock

• 

  Simple Hokkien Noodle Bowl

  I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles.

  This time I am using  thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in well under 15 minutes.

  

  I simply cooked the noodles in chicken broth and then served them hot garnished with sesame seeds and Furikake seasoning.

  This is the brand and style of noodle I used. They have a lovely texture and are made from wheat flour, oil and salt.

  

  Happy slurping,

  PK

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  Written by

  PK

  ·

  December 1, 2018

• 

  Simple Ramen Bowl: Make It Your Way

  Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests.

  I build my bowls with meat or vegetable based broth and of course noodles (I love soba or udon the best). I then choose a selection of vegetables, meat, eggs, garnishes etc to fill up the rest of the bowl.

  Note: You can make this meal vegan by using vegetable stock, tamari and stick to vegetables, mushrooms etc.

  

  For the broth all you really need is chicken, beef or vegetable stock. You can of course build upon that basic stock.

  I slowly bring 3 cups of stock up to a gentle boil. Then I add some garlic cloves, a small chunk of ginger (or galangal), several dried mushrooms and splashes of mirin seasoning and soy sauce. I find this makes enough broth for 2 bowls.

  

  I add boiling water to a large bowl and add 2 serves of soba noodles. I let them soften over 8 minutes and then give them a good rinse.

  

  Now this is the best bit, building the bowls. 🙂

  Add noodles to each person’s serving bowl. Then pour enough broth to cover the noodles and then stack the bowls to the brim with everything else.

  

  

  Serving

  Now you just need to sit down with your guests and and provide lots of garnishes and condiments. I love a few dried onions and a healthy squirt of sriracha hot sauce.

  Happy slurping,

  PK

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  Written by

  PK

  ·

  November 11, 2018

• 

  What Are Soups, Stock, Broths And Stews?

  Is it just semantics or is there a real difference between soups, broths, stews and stocks? If you do a search online you will find a lot of conflicting definitions and see that the terms are used interchangeably.

  So I am going to throw in my two cents too. 🙂

  I believe it is all about the desired outcome.

  Stock

  For me, stock is an ingredient of broths, soups and stews.

  I keep my vegetable stock very simple. It is basically the holy trinity (celery, carrot and onion) in water cooked on low heat overnight. I make chicken, beef, lamb and rabbit stock by also adding their bones and scrap meat.

  Hot tips:

  • Always start with room temperature water as hot/boiling water traps the flavours in the vegetables, we want the opposite affect.
  • Make stock in large batches and freeze it for future use. For examples see my  Slow Cooker Chicken Stock or Rabbit Stock.

  Broth

  I might then take a stock and build flavours on top, generally by the use of additional vegetables, herbs and spices. If I am using a vegetable stock I might add bones too.

  I don’t cook it for long and it is for immediate use. After straining you could eat it right away.

  Soup

  I then take stock or broth and add ingredients (sometimes separately cooked) like meat, pasta, noodles, potato and then garnish with fresh vegetables. As a rule of thumb you need a bowl and a spoon.

  Stews and casseroles

  For me, a stew is something you can eat off a plate and generally has little sauce. It is as much about the method of cooking ie stewing the meat in juices, as any other characteristic.

  We generally use casserole and stew interchangeably in Australia.

  Enjoy,

  PK

  Here are some more cooking techniques:

  Written by

  PK

  ·

  March 6, 2018

• 

  PK’s Easy Rabbit Stock

  For that stock that is a little bit different than chicken but still light, consider rabbit.

  I follow Scott Rea’s advice when I break down whole rabbits (see his FB page https://www.facebook.com/Scottreaproject for great catching, butchery and cooking advice).

  He recommends using the front legs and rib cage for stocks and the like. So I do. 🙂

  

  Simply chuck the rabbit meat and bones into a pot, add water and your favourite vegetable mix. I use the holy trinity of carrot, celery and onion (dried onions work a treat). Bring everything to a boil and then simmer for at least 2 hours.

  

  If you want, stop by my PK’s Slow Cooker Chicken Stock post to get some great tips on ingredients and storage techniques.

  Just look at this lovely light stock:

  

  Enjoy,

  PK

  Related Links:

  • see all recipes using rabbit stock here
  • see more posts where we use stock here
  • go to the main page about rabbits here
  • go to the main ingredients page here

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  PK

  ·

  December 29, 2017

• 

  PK Cooks Taste.com.au’s Sticky Poached Asian Chicken Thighs

  I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south.

  Everything worked out well though and I hardly had enough left over for lunch the next day :).

  The chicken was so tender and the sticky sauce had an amazing balance of citrus, salt and sugar. I will definitely be making this again but I intend to follow the instructions to the letter.

  

  You will be:

  1. Preparing your ingredients.
  2. Poaching the chicken
  3. Grilling the chicken and reducing the sauce
  4. Serving.

  You will need:

  • Ingredients:
    • 1kg boneless chicken thighs
    • 1 cup chicken stock (see PK’s Slow Cooker Chicken Stock)
    • a few slugs of olive oil
    • 1 Tbsp fish sauce
    • 1/4 cup raw sugar
    • 3 garlic cloves, finely diced
    • 2cm fresh ginger root, grated (or 1 tsp store bought minced ginger)
    • 1 stalk lemongrass, grated
    • the rind from 1 lime, finely grated
    • 2 Tbsp (or more) lime juice
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a grater
    • a citrus juicer
    • a mixing jug
    • a whisk or fork
    • an oven dish
    • a large strainer
    • a medium saucepan

  Prepare your ingredients

  1. Lay the 1kg  boneless chicken thighs out in an oven proof dish.
  2. Peel and dice the 3 garlic cloves, add to the mixing jug along with the 1 cup chicken stock.
  3. Finely grate the 2cm of ginger and add to the jug.
  4. Finely grate the 1 lemongrass stem (use the tender parts only and not the thick outer leaves) and add to the jug.
  5. Grate the rind from a single lime and squeeze 2 Tbsp of lime juice (I used my frozen lime cubes from last season). Add both to the jug.
  6. Add the 1 Tbsp fish sauce to the jug.
  7. Add the 1/4 cup of raw sugar to the mixing jug and give everything a good mix (make sure the sugar has dissolved fully).

  

  

  

  Poaching the chicken

  1. Pour the liquid mixture over the chicken and cook for an hour in a fan-foced oven pre-heated to 180C.
  2. Turn the chicken half way.

  

  

  Grilling the chicken and reducing the sauce

  1. Strain the sauce into a saucepan and start reducing it.
  2. Return the chicken to the oven tray and turn on the grill to brown the chicken.
  3. When the sauce is very reduced, pour it back onto the chicken a grill for a little bit longer.

  

  

  Serving

  Serve with your favourite rice, some fresh spinach (the heat of the meal will blanch them) or some asian vegetables and a few sprigs of coriander.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  July 2, 2017

• 

  PK Cooks Sticky Poached Asian Chicken Thighs

  I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south.

  Everything worked out well though and I hardly had enough left over for lunch the next day :).

  The chicken was so tender and the sticky sauce had an amazing balance of citrus, salt and sugar. I will definitely be making this again but I intend to follow the instructions to the letter.

  

  You will be:

  1. Preparing your ingredients.
  2. Poaching the chicken
  3. Grilling the chicken and reducing the sauce
  4. Serving.

  You will need:

  • Ingredients:
    • 1kg boneless chicken thighs
    • 1 cup chicken stock (see PK’s Slow Cooker Chicken Stock)
    • a few slugs of olive oil
    • 1 Tbsp fish sauce
    • 1/4 cup raw sugar
    • 3 garlic cloves, finely diced
    • 2cm fresh ginger root, grated (or 1 tsp store bought minced ginger)
    • 1 stalk lemongrass, grated
    • the rind from 1 lime, finely grated
    • 2 Tbsp (or more) lime juice
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a grater
    • a citrus juicer
    • a mixing jug
    • a whisk or fork
    • an oven dish
    • a large strainer
    • a medium saucepan

  Prepare your ingredients

  1. Lay the 1kg  boneless chicken thighs out in an oven proof dish.
  2. Peel and dice the 3 garlic cloves, add to the mixing jug along with the 1 cup chicken stock.
  3. Finely grate the 2cm of ginger and add to the jug.
  4. Finely grate the 1 lemongrass stem (use the tender parts only and not the thick outer leaves) and add to the jug.
  5. Grate the rind from a single lime and squeeze 2 Tbsp of lime juice (I used my frozen lime cubes from last season). Add both to the jug.
  6. Add the 1 Tbsp fish sauce to the jug.
  7. Add the 1/4 cup of raw sugar to the mixing jug and give everything a good mix (make sure the sugar has dissolved fully).

  

  

  

  Poaching the chicken

  1. Pour the liquid mixture over the chicken and cook for an hour in a fan-foced oven pre-heated to 180C.
  2. Turn the chicken half way.

  

  

  Grilling the chicken and reducing the sauce

  1. Strain the sauce into a saucepan and start reducing it.
  2. Return the chicken to the oven tray and turn on the grill to brown the chicken.
  3. When the sauce is very reduced, pour it back onto the chicken a grill for a little bit longer.

  

  

  Serving

  Serve with your favourite rice, some fresh spinach (the heat of the meal will blanch them) or some asian vegetables and a few sprigs of coriander.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  July 2, 2017

• 

  PK’s Lazy Slow Cooker Beef Stroganoff

  This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :).

  My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a richer flavour. My solution is to use whole ‘cup’ or button mushrooms and that seems to avoid turning dinner into a picking out bits of chopped mushroom exercise :).

  You will be:

  1. Preparing your ingredients.
  2. Browning the beef and softening the vegetables.
  3. Cooking low and slow.
  4. Serving.

  You will need:

  • Ingredients:
    • 1kg of beef (I used rump steak), cubed
    • A few slugs of olive oil
    • 1 large brown onion, sliced
    • 2 -3 garlic cloves, finely diced
    • 2 large carrots, peeled and chopped
    • 1 Tbsp paprika, ground
    • 3 medium mushrooms (I used ‘cup’), whole or chopped
    • 2 Tbsp plain flour
    • Table salt to taste
    • Black peppercorns to taste, ground
    • 2 cups home-made stock (I only had chicken to hand)
    • A good slug of tomato paste
    • A good slug of Worcestershire sauce
    • A handful of small or chopped mushrooms (optional)
  •  Equipment:
    • 1 long sharp knife
    • 1 chopping board
    • 1 fry pan
    • 1 slow cooker
    • 1 mixing jug
    • 1 whisk or fork

  Prepare your ingredients

  1. Turn your slow cooker onto medium and add a slug of oil, lid on.
  2. Cube the 1kg of beef and sprinkle with salt and pepper to taste.
  3. Slice the 1 brown onion.
  4. Peel and finely dice the 2 -3 garlic cloves.
  5. Peel and chop the 2 carrots.
  6. Rinse the 3 ‘cup’ mushrooms and rough chop them if you prefer.

  

  Browning the beef and softening the vegetables

  1. Heat a slug of olive oil in a fry pan over medium heat.
  2. Brown the beef and then add it to the slow cooker along with the whole or chopped mushrooms.
  3. Add a bit more oil to the fry pan if you need it (I didn’t).
  4. Throw into the fry pan the
     • onions
     • garlic
     • carrots
     • tomato paste
     • stock
     • 2 Tbsp plain flour
     • 1 Tbsp ground cumin
     • a good slug of Worcestershire sauce
  5. Give everything a gentle but thorough mix, cooking on medium heat until the onions have softened.
  6. Pour the contents of the fry pan into the slow cooker.

  

  

  

  Cooking low and slow

  1. Cover and cook on medium for 4  to 5 hours and the sauce is somewhat reduced.

  

  Serving

  My kids prefer that I take the mushrooms out before I serve the dish on a bed of rice and steamed greens. I then give everyone a very healthy dollop of sour cream.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  June 25, 2017

• 

  PK Makes Rick Stein’s Chettinad Chicken

  This is by far my favourite recipe from the TV series and book, ‘Rick Stein’s India’ (see BBC link here).

  In my family’s version we keep the heat factor low and serve it with lightly steamed vegetables to keep it kid friendly. Well that is what my wife (who hates chili and curries in general) tells everyone but you didn’t hear it from me. Also in my defence, she shouldn’t have bought me a book full of curry recipes :).

  

  Despite the shameful lack of chili and heat, our version of this dish is still amazingly dry, peppery and oh so flavoursome. I think it loses some of the colour that so defines these type of curries however. I hope I am forgiven though as the result is very tender, sticky chicken calling out for some rice and sides of your favourite green vegetables :). Edit: I now use ground annato seed to impart a natural red colouring but one without the heat of chillis.

  A couple of recipe notes:

  • This dish calls for the use of a lichen called dagarful and I beg you to try it. I used cinnamon as a substitute originally but I have used the real deal in this post and there is no going back.
  • I use my home-made chicken stock instead of water.
  • Please check out my masla making tips in PK’s Curry Paste Kit before you start.

  You will be:

  1. Making the dry masala.
  2. Cooking the chicken.
  3. Serving.

  You will need:

  • Ingredients:
    • Dry Masala
      • 1 Tbsp fennel seeds
      • 1 Tbsp cumin seeds
      • 1 Tbsp coriander seeds
      • 1 Tbsp black peppercorns
      • 1 tsp kashmiri chili powder (go 1 Tbsp or more if allowed)
    • Chicken
      • 1kg skinless boneless chicken thighs, chunky sliced, short ways
      • 200g red shallots, diced
      • 200ml home made chicken stock
      • 50ml olive oil
      • 1 tsp fennel seeds
      • 8cm cinnamon stick
      • 1 Tbsp dagarful, rinsed and rough chopped (or an extra 3cm cinnamon stick)
      • a very large handful of curry leaves (the more the better)
      • 4 garlic cloves, peeled and crushed
      • 4cm ginger, peeled and grated
      • 1 tsp raw sugar
      • 1 tsp table or ground rock salt
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a frypan
    • a dry mixer
    • a deep frypan for the chicken

  Steps:

  Making the dry masala

  1. In a frypan, dry roast the 1 Tbsp fennel seeds, 1 Tbsp cumin seeds, 1 Tbsp coriander seeds and 1 Tbsp black peppercorns.
  2. Allow to cool and then and to your dry spice mixer.
  3. Add 1 tsp kashmiri chili powder as well and then give it a quick pulse.

  Spice heaven:

  

  Coarsely ground dry masala (looks and smells amazing):

   Cooking the chicken
  

  1. Peel and dice the 200g of red shallots.
  2. Chop the 1kg of chicken thighs short ways to get roughly 2.5cm chunks.
  3. In a deep frypan heat the 50ml olive oil.
  4. Add the 1 tsp fennel seeds, 1 Tbsp dagarful and the 8cm of cinnamon stick and stir for a few minutes.
  5. Add a very large handful of curry leaves and the 200g of red shallots. Stir until the latter are soft.
  6. Add the 1kg of chicken and stir for a few minutes.
  7. Add and stir for a few minutes the:
     1. dry masala
     2. 4 cloves garlic
     3. 4cm ginger
     4. 1 tsp raw sugar
     5. 1 tsp table salt
  8. Add the 200ml chicken stock.
  9. Cook for about 45 minutes or until the sauce is much reduced and sticky.

  I love the colours of this dish’s ingredients:

  

  Sauté the spices, red shallots and curry leaves:

  Add the chicken, stir and then add the garlic, ginger, sugar, salt and dry masala:

  Cook until the sauce is thick:

  

   

  Serving

  1. Cook your favourite rice, mine is basmati :).
  2. Steam some green vegetables for a splash of colour.

  

  Enjoy,

  PK

  Here are more Indian cuisine posts and Rick Stein recipes:

  Written by

  PK

  ·

  December 13, 2016

• 

  PK’s NoRecipe Savoury Mince

  A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.

  It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.

  I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).

  What are the essentials?

  • beef mince
  • potatoes
  • carrot
  • onion
  • garlic
  • chicken or beef stock
  • herbs like oregano, marjoram, thyme, bay leaves
  • tomatoes or tomato paste
  • pepper and salt to taste.

  I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.

  Par-boil your potatoes:

  

  Prepare your vegetables:

  

  Sauté the onion in some olive oil:

  Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:

  This is the consistency I aim for:

  

  Oh so tasty tonight and for tomorrow’s lunch:

  I hope you like it,

  PK

  Written by

  PK

  ·

  November 14, 2016

• 

  PK’s Savoury Mince And Potatoes

  A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.

  It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.

  I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).

  What are the essentials?

  • beef mince
  • potatoes
  • carrot
  • onion
  • garlic
  • chicken or beef stock (try Italian Beef Stock: Brodo Di Manzo)
  • herbs like oregano, marjoram, thyme, bay leaves
  • tomatoes or tomato paste
  • pepper and salt to taste.

  I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.

  Par-boil your potatoes:

  

  Prepare your vegetables:

  

  Sauté the onion in some olive oil:

  Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:

  This is the consistency I aim for:

  

  Oh so tasty tonight and for tomorrow’s lunch:

  I hope you like it,

  PK

  Written by

  PK

  ·

  November 14, 2016