Russ's Restaurant and Recipe Repository

[Lori_the_Hoosier]

Chinese-Style Prawn Curry (serves 4)

Ingredients:
1 medium onion, diced
6 teaspoons Chinese five spice
4 teaspoons ground ginger
1 teaspoon garlic granules
1/2 teaspoon mild chilli powder
2 tablespoons mild curry powder
2 teaspoons tomato ketchup
1 pint chicken stock (made with 2 chicken stock cubes)
1 tablespoon light soy sauce
1 tablespoon oyster sauce
50ml double cream
3 teaspoons sugar
1 tablespoon olive oil
1 tablespoon cornflour, mixed to a paste with a drop of water
1 pack frozen cooked peeled king prawns defrosted and washed to remove any salt glaze
1/2 lb button or small cup mushrooms
2 scallions chopped into 4cm pieces

Method

Heat olive oil in a frying pan or wok over medium heat.

Add the onion, five spice, ginger, garlic granules, curry powder and chilli powder.

Stir and cook for about a minute, then add the stock, oyster sauce, soy sauce and tomato ketchup.

Bring to the boil, then add cornflour paste and stir until thickened. Reduce the heat add the sugar and the cream and then leave to simmer on a very low heat for about 20 minutes.

Add the mushrooms and chopped scallions to the sauce and cook through.

When the musrooms are done, 3-4 min at most, add the prawns and heat through, serve on plain boiled rice

 

[Rustyoznail]

Stock cubes Lori? Really?

 

[Lori_the_Hoosier]

Stock cubes Lori? Really?

You can spend 3 hours making your own chicken broth, of course, then spend another 3 hours making a reduction, all for a 15-minute curry, or you can use someone else's work and save yourself a day in the kitchen, it's up to you; me, I believe the bouillon cube is God's gift to busy cooks; sometimes I make my own, but it really does take 12 hours to make and reduce clear bone broth to beef bouillon, let it set, then cut it, bag it, then freeze it; I don't have the time, no-one does.

 

[Rustyoznail]

Well, yes I agree about saving time, especially when you only need a couple of cups but can't you buy liquid stock in a carton?

 

[Lori_the_Hoosier]

Well, yes I agree about saving time, especially when you only need a couple of cups but can't you buy liquid stock in a carton?

Of course you can; I use bouillon cubes because I know exactly how much stock it will make, and how much flavor it will impart; liquid stocks are fine, and very tasty, but hit and miss and can overpower the dish, especially Chinese food, where delicacy is the watchword, or Asian food in general

 

[Handley_Page]

<hesitant tap on the door >

Erm. . 'bouillon cube' ?

is that the same as an OXO cube ?

 

[Lori_the_Hoosier]

<hesitant tap on the door >

Erm. . 'bouillon cube' ?

is that the same as an OXO cube ?

Yes indeed, although I tend to use the Maggi brand chicken stock cubes, which is more common in Asia. A lot of Chinese and Singaporean/Straits dishes include a Maggi chicken stock cube as part of the prep; the alternative is chicken powder, salt, and Ajinomoto (Monosodium Glutamate) to give that 'Umami' taste, all of which are traditional, but none of them appeal, to be honest.

 

[Rustyoznail]

Of course you can; I use bouillon cubes because I know exactly how much stock it will make, and how much flavor it will impart; liquid stocks are fine, and very tasty, but hit and miss and can overpower the dish, especially Chinese food, where delicacy is the watchword, or Asian food in general

Fair enough. I can see that.

Carry on cooking...

(Did they actually make that movie?)

 

[Lori_the_Hoosier]

Fair enough. I can see that.

Carry on cooking...

(Did they actually make that movie?)

Only the version from a certain TV chef, and I can't watch that without wondering when, if ever, he's going to wash his hands; he has a habit of handling raw meat then immediately handling fruit and salad leaves, and he never seems to change his chopping board, he chops fruit and salad on the same board he just sliced meat on. His stuff looks good, but I'd be too afraid of listeria, salmonella, or Botulism...

I do occasionally make my own beef stock cubes from scratch, not the bone-broth jelly bouillon cop-out, but actual set-hard, keeps for months-type stock cubes, from roasted beef marrow-bones, herbs, spices, and root vegetables, and multiple refinings and reductions, but it's an all-day process; with my recipe (which is a French country recipe, not something exotic I made up) 2 gallons of roasted beef-bone broth is reduced down to 1 cup (8fl oz) of stock with the consistency of Marmite, which then sets hard and I score and cut into cubes with a heavy Solingen knife and a woodblock mallet. It takes maybe 10-12 hours to go through the multiple reboils and reductions, which is why I hold off on it as long as possible, but I do run out, and the stock just one 2cm bouillon cube makes is out of this world.

 

[AlexJayce]

Cauliflower Pizza Crust
For those of us who have relatives who are celiacs or on a low carb diet restriction (Like me!)

(2) 12 oz of cauliflower rice. (you can rice it yourself, but I usually buy the frozen cauliflower and then put it through my food processor)
1/2 cup of Parmesan cheese
1 cup of mozzarella cheese
4 eggs
1 tsp of garlic powder
1 tsp of oregano
1 tsp of onion powder

Toppings of your choice. I usually keep it simple with pepperoni or cheese

Preheat oven to 400 F.
Mix all ingredients but the cauliflower and toppings together. Once cauliflower is cool, add.
Spread onto parchment paper.
Let cook for 20-25 minutes.
Once crust has started to brown, add toppings. (I personally don't add sauce, but keep it light if you do)
Let cook for 10-15 minutes with toppings.
Let cool, then cut and serve

 

[Rustyoznail]

Thanks Alex and welcome.

 

[Lori_the_Hoosier]

Cauliflower Pizza Crust
For those of us who have relatives who are celiacs or on a low carb diet restriction (Like me!)

(2) 12 oz of cauliflower rice. (you can rice it yourself, but I usually buy the frozen cauliflower and then put it through my food processor)
1/2 cup of Parmesan cheese
1 cup of mozzarella cheese
4 eggs
1 tsp of garlic powder
1 tsp of oregano
1 tsp of onion powder

Toppings of your choice. I usually keep it simple with pepperoni or cheese

Preheat oven to 400 F.
Mix all ingredients but the cauliflower and toppings together. Once cauliflower is cool, add.
Spread onto parchment paper.
Let cook for 20-25 minutes.
Once crust has started to brown, add toppings. (I personally don't add sauce, but keep it light if you do)
Let cook for 10-15 minutes with toppings.
Let cool, then cut and serve

Very nice, I might try this one of these days. Something tells me this would partner perfectly with a chilled crisp, dry white wine like Chenin Blanc or similar

 

[Lori_the_Hoosier]

Simple Tempura Batter

Ingredients:
85g of plain wheat flour
1 tablespoon cornflour
1/2 tsp salt
1/2 tsp sugar
200ml of sparkling water, chilled

Thinly sliced root vegetables of choice, parboiled caulifower florets, steamed asparagus stems, shiitake mushrooms, or shelled de-veined raw shrimp with the tails left on.

Method:

Add the flours, salt and sugar to a mixing bowl

Gradually whisk in the chilled sparkling water – do not over-whisk or use an electric beater as this will cause gluten to develop in the flour, which will form a heavy batter.

Before dipping into the batter, dredge your chosen ingredient in flour to help the batter stick

Next dip in the batter and let any excess drip off; with shrimp, hold them by the tail you left on to allow the entire shrimp to be immersed in the batter

Quickly transfer to the hot oil and fry until golden brown and crispy

Drain on kitchen paper, season and serve immediately

 

[Lori_the_Hoosier]

.....

 

[Lori_the_Hoosier]

Clafoutis (French Cherry Custard Tart)

Ingredients:
1 tsp unsalted butter
200 g pitted cherries (about 1 cup)
2 large eggs
¼ cup heavy cream
¼ cup whole milk
50g granulated sugar (about 1/4 cup)
31g all-purpose flour (about 1/4 cup)
½ vanilla bean

Method:
Move your oven rack to the middle position and preheat to 350F/180C (160 fan) Gas Mark 4.

Generously butter a 7" tart or flan dish and then arrange the pitted cherries in an evenly spaced fashion.

Add the eggs, cream, milk, sugar and flour to a blender or small food processor and then scrape the vanilla bean into it as well. Blend until smooth and free of lumps.

Slowly pour the mixture over the cherries, being careful not to clump the cherries together.

Place on a baking sheet and bake until puffy and golden brown (about 25-30 minutes).

Slice and serve hot, at room temperature, or chilled, dusted with powdered sugar.

This recipe works just as well with any seasonal tart fruit (pitted plums, apricots, blackberries etc), and, if you prefer a firmer base to serve from, you can blind-bake or buy a pre-baked 7”pastry flan case and use that to bake the custard in.

 

[TarnishedPenny]

MOM'S RHUBARB PIE

This is a custard pie as opposed to a simple fruit pie. I find the sweet custard sets off the sour rhubarb quite nicely.

HP - This may look complicated, but it's really quite simple. You should be able to find pre-made pie shells in the supermarket. I suppose you could use frozen rhubarb as well, but be sure to let it thaw first.

Ingredients
1¼ cups white sugar
4 tablespoons white flour
1 tablespoon butter
pinch of nutmeg (optional)
2 well-beaten eggs
3 cups raw rhubarb, washed and diced (¾" - 1" pieces)
Double pie shell

Weaponry
Whisk or egg-beater
Measuring spoons
Measuring cups
Chopping knife
Chopping board
Large spoon for stirring
Mixing bowl
Pie dish
Timer

Mix sugar, flour, butter and nutmeg together, blend in eggs and then rhubarb. Pour into shell, add top.

Cook 10 minutes at 450°F, then lower temperature to 350°F and cook an additional 30 minutes. May be eaten warm (let it cool a little to set) or cold.

 

[Lori_the_Hoosier]

Honey-Glazed Figs with Lemon, Honey, and Marsala sauce and Salted Sheep's Cheese

The Greek version of the French 'amuse-bouche appetizer

Ingredients:
15 ripe figs, cut in half
1/4 cup light honey thinned with 4 tablespoons Fortified wine (Sherry, Madeira, Malmsey, or whatever you're using later)
4 tablespoons Marsala (or Madeira, Malmsey, Mead, or sweet Sherry)
1 tablespoon lemon juice
1 tablespoon Lemon Curd or Lemon Cheese (optional)
Flaky sea salt, such as Maldon, for sprinkling
6 oz Feta or Kefalotiri cheese cut into small cubes; either cheese will do, their salty depth of flavor to contrast with and play off against the rich sweetness of the honeyed figs is what you're looking for.

Method:
Preheat oven to 375°. Generously butter the base of a steel or cast-iron baking dish. Put figs on pan, cut side up, and drizzle with the fortified honey.

Bake until bubbling, tender, and lightly caramelized, about 20 minutes.

Remove from the oven and deglaze the pan on the stovetop with 4 tablespoons with whichever fortified wine you're using, add the lemon juice and lemon curd and 1 tablespoon of honey; use more wine if you need, and simmer and reduce the resulting sauce.

Strain the sauce through a fine mesh sieve and reserve.

Dot the figs with cubes of cut cheese and place the pan under the broiler until the figs start to bubble again, remove and immediately drizzle with the honey, lemon, and Marsala sauce, sprinkle with the flaky sea-salt, remembering that sea salt is a lot more intense than ordinary table salt, so be sparing, and serve warm.

 

[Lori_the_Hoosier]

Seville Orange Marmalade

Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag.

Ingredients:
1.25kg/2lb 12oz Seville oranges
0.75kg/1lb 10oz Pectin Sugar
0.75kg/1lb 10oz Granulated white sugar

Method:
Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan.

Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.

Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).

Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan.

When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan.

Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved.

Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.

Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing.

When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools.

 

[Lori_the_Hoosier]

Orange Set Curd

For this recipe you will need a cooking thermometer, this is essential!

Ingredients:
2 unwaxed oranges, finely grated zest only; Jaffa oranges are particularly good and flavoursome
150ml/5fl oz freshly squeezed orange juice (about 2–3 oranges)
50ml/2fl oz freshly squeezed lemon juice (about 1–2 lemons)
100g/3½oz unsalted butter, cut into small pieces
200g/7oz granulated sugar
2 large free-range eggs plus 2 large free-range egg yolks only

Method:
Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C.

Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a silicone or other flexible spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat.

Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Do Not Freeze!

Once opened, keep in the fridge and eat within 2 weeks.

 

[Lori_the_Hoosier]

Classic Lemon Curd

Ingredients:
4 unwaxed lemons, zest and juice
200g/7oz unrefined caster sugar
100g/3½oz unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk

Method:
Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

 

[Rustyoznail]

Seriously, asking for a friend...

Would anyone be interested in an Indian chicken curry recipe?

 

[TarnishedPenny]

Would anyone be interested in an Indian chicken curry recipe?

Don't make me beg...

 

[Lori_the_Hoosier]

Would anyone be interested in an Indian chicken curry recipe?

Please do, I've got one too, I'll show you mine if you'll show me yours...

 

[Rustyoznail]

Spinach Chicken Curry

This recipe is by BDrew86, an Indian lady who I do a bit of editing for.
BDrew86's works.

It's a bit spicy, so adjust to your level of tolerance. The melon seeds are Musk Melon.

Let her or myself know what you think.

Ingredients

1 kg chicken
2/3 cups of curd/yogurt
1.5 cups of boiled spinach puree
3 finely chopped onions
3/4 green chilies
2 tbl spoon ginger garlic paste
Some finely chopped coriander
1 tbl spoon each of cumin, dry fenugreek leaves, coriander powder, garam masala.
5 tbls spoons of oil
1 tea spoon of each of turmeric and dry mango powder.
Make a fine paste of 15 gms each of cashew, mellon seeds and sesame seeds.

Process

Heat the oil in a pan. After hearing the oil, add cumin and green chilies and fry for a minute. Then add chopped onions and fry till they turn golden brown. After that add ginger garlic paste and coriander and saute for 2 mins. After that add turmeric powder, dry mango powder, garam masala,and if required a little chili powder and saute if for 2 mins.
After that add the curd and mix it properly. Then add the chicken, mix properly and the let it cook under cover for 10 mins on medium flame.

Then add 2 cups of hot water and salt and mix it properly and let it cook for 15 mins on medium flame.

Then add the spinach puree and the cashew melon seeds, sesame seed paste and mix properly and then let it cook on a low flame for 10 mins. Finally add crushed fenugreek leaves.

 

[Lori_the_Hoosier]

This recipe is by BDrew86, an Indian lady who I do a bit of editing for.
BDrew86's works.

It's a bit spicy, so adjust to your level of tolerance. The melon seeds are Musk Melon.

Let her or myself know what you think.

Intesting; the spinach is a surprise, but I can see how that would work well, I love pureed spinach as a condiment in its own right, and with the methi (fenugreek) it sounds authentic and delicious. It's difficult to get fresh fenugreek leaves here, which is what I prefer using, the toasted ground seed can be a little harsh. Mine own recipe is a little more conventional, garam-masala based concoction, although I make my garam masala or curry paste from scratch, the store-bought stuff is a little limp and flavorless. I stuck it on below.