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The rarely updated blog of Joel Dixon
Viewing blogs tagged Recipe
Tuesday, October 29, 2013
Argentinian / Australian Feast (well ... meal)
# Posted by Joel Dixon at 29/10/2013 19:50:22Updated by Joel Dixon at 13/01/2015 12:08:01
Apparently time flies when you are enjoying life - as Pao and I celebrated our one-year anniversary this past weekend. The one present request that Pao made of me was that I cook her dinner - so I decided upon Australian / Argentinian fusion. I also gained immediate fear knowing that I would stuff it up somehow.
I have mentioned before my great surprise at the lack of empanadas in Australia - so I couldn't think of a better first course:
Flour, 3 cups
Egg yolk
Lard or butter, 1/2 cup
Warm milk, 3/4 to 1 cup
Salt, 1/2 tsp.
Mince beef, 450 grams
White onions, 2 diced
Lard or butter, 1/2 cup
Smoked paprika, 2 tbs.
Chili powder, 2 tbs.
Fresh oregano, 1 tbs. finely chopped
Ground Cumin, 1/2 tbs.
Green onions (scallions), 1 bunch finely chopped
Hard boiled eggs, 3 sliced
Green olives, 1/4 cup sliced
Salt and Pepper to taste
Egg, white and yolk separated and lightly whisked
Mozzarella cheese, 3 cups
White onion, 1 diced
1. Mix flour with salt until well combined.
2. Add butter and blend well.
3. Add egg yolk and milk in small amounts, mix until small dough clumps start to form.
4. Make balls out of the mixture and flattern into discs. Chill in the refrigerator for 30 minutes.
5. On a lightly floured surface, roll out the dough into a thin sheet and cut round discs.
6. Store in refridgerator / freezer until ready to use.
I could never keep the circle intact when removing the disc from the table - hence the ellipses
1. Mix beef, paprika, chili powder, cumin, salt and pepper in a large bowl. Chill until ready to use.
2. Melt the lard in a large frying pan, add the onions and salt and cook until the onions are soft (about 8 minutes).
3. Add the meat mixture to the onions and cook on medium heat until the meat is done - stirring frequently.
4. Let the meat mixture cool down, then mix in green onions and oregano.
1. Mix cheese and onion.
1. Add a spoonful of mixture to the centre of each disc. For the meat filling, add a slice of egg and olive.
2. Brush the edges of the empanada discs with the egg white to help seal.
3. Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanada with your fingers, then press down with a fork.
4. Lightly brush the top of the empanada with the egg yolk to give colour when baking.
5. Let the empanadas rest in the fridge for about 30 minutes.
6. Pre-heat oven to 200 degrees celsius and then bake for 25 minutes.
I found the empanada recipes on this site - and there's plenty more to be found there.
For the main course I decided on kangaroo steak (which wasn't that bad, but not my favourite type of meat it turns out) with baked potatoes and pumpkin. I really liked the potatoes - so here's the recipe for them (the pumpkins do not fare very well using this method):
Potatoes
Oil (macadamia is what we used, but any vegetable oil should suffice)
1. Peel potatoes and cut into 5cm chunks, placing into a saucepan of water.
2. Bring potato water to the boil over a medium-high heat.
3. Reduce heat to medium and simmer potatoes for 15 minutes.
4. Drain water and place back on heat until remaining water is evaporated. Shake the saucepan to rough up the potato surface.
5. Place oil in a roasting pan and place in oven.
6. Add potatoes to hot oil. Use tongs to turn potatoes to coat in the oil - then return pan to oven.
7. After 20 minutes turn potatoes and continue to cook. Remove when they look especially delicious and add salt.
Our dessert was this incredible Flynn-Paff fruit salad
So, I didn't stuff it up too much in the end. Although Pao did find it delicious - so it seems I might have to do the cooking more often than I currently do
# Posted in the General section and tagged as: Recipe
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Saturday, April 17, 2010
Caramelised Pumpkin Risotto
# Posted by Joel Dixon at 17/04/2010 22:38:55The second meal for my vegetarian week is Caramelised Pumpkin Risotto:
Pumpkin, 500 gram
Canola oil, 2 tbsp.
Onion, 1 medium finely diced
Garlic, 3 cloves minced
Arborio rice, 250 gram
Sage, 2 tbsp. chopped
Salt and Pepper to taste
Parmesan, 4 tbsp. shaved
1. Dice 250 gram of the pumpkin into 1cm-wide pieces. Place in a non-stick frypan with 1 tbsp. canola oil and cook over medium to low heat.
2. Periodically toss and continue to cook until the pumpkin is cooked and the outside is darkened. Set aside.
3. Dice the remaining pumpkin into large pieces and cook in 2 cups of simmering water.
4. When tender, puree the pumpkin with the water in which it was cooked. Add more water to bring the total pumpkin liquid to 1 litre.
5. Heat 1 tbsp. oil in a pan, add onion and garlic. Sweat for 30 seconds and add rice.
6. Toss for 1 minute and add 1 cup of pumpkin puree. Cook over a low heat.
7. As the liquid is absorbed, add another cup. Stir constantly and keep adding pumpkin stock as necessary.
8. After 25 minutes, the risotto will be cooked. Remove from the heat and toss the diced caramelised pumpkin and sage through.
9. Season with salt and pepper and serve with shaved parmesan.
# Posted in the General section and tagged as: Recipe
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Malaysian Vegetable Curry
# Posted by Joel Dixon at 17/04/2010 21:34:42The final item on my 10 things for 2010 list is to be vegetarian for a week (well, from Monday breakfast to Friday lunch). I've left this one until last because it was the one I was least looking forward to. But the friend that came up with the 10 things list also gave me a few recipes, which is only fair after all. The first of which is Malaysian Vegetable Curry:
Red Thai chilies, 2 chopped coarsely
Fresh ginger, 2 tsp. grated
Garlic, 3 cloves quartered
Coriander root, 1/2 cup loosely packed coarsely cut
Ground turmeric, 1/2 tsp.
Ground cinnamon, 1/2 tsp.
Ground cumin, 3 tsp.
Coriander seeds, 1 tsp. crushed
Whole peeled tomatoes, 1 can (400 gram)
Coconut milk, 1 can (400 gram)
Kaffir lime leaves, 6 leaves shredded finely (I just used lime juice)
Palm sugar, 25 gram shaved (I used dark brown sugar)
Pumpkin, 2 1/2 cups chopped coarsely
Potatoes, 3 medium (600 gram) chopped coarsely
Green beans, 200 gram chopped coarsely
1. Blend or process chili, ginger, garlic, coriander root, spices and seeds until smooth.
2. Add undrained tomatoes, process for 1 minute or until tomato mixture is well combined.
3. Transfer tomato mixture to medium saucepan. Add coconut milk, leaves and sugar and bring to the boil.
4. Reduce heat, simmer tomato and coconut mixture uncovered for 5 minutes.
5. Add pumpkin and potato and cook, covered, for about 10 minutes or until just tender.
6. Add beans and cook for 3 minutes or until tender.
Serve with brown rice and roti.
# Posted in the General section and tagged as: Recipe
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Wednesday, October 31, 2007
Garlic Potato Skins
# Posted by Joel Dixon at 31/10/2007 10:43:46Belinda has told me that a number of people have said "I didn't know Joel could cook" to her recently. We assume people are saying this because they have seen my recipe entries on this blog. My response to Bell is generally "I can't cook, but I can follow directions pretty well".
The magical Internet helps me no end. From recipes, history and techniques and simple conversions - I would probably have starved if it wasn't for the Internet's help.
I decided that I needed to do some actual cooking - and tried to think of my own recipe. Whatever it was, it was going to have cheese and maybe some garlic or onion - and it had to be simple. In the end - I remembered some incredibly nice Potato Skins Belinda and I ate at Planet Hollywood many years ago that I would try to replicate with a twist (the garlic).
It went pretty well, except I used way too much garlic (some bites really hurt my mouth) which I've rectified in the recipe below.
Garlic Potato Skins
Russet Potatoes - 2
Garlic, minced - 1 to 2 cloves
Cheese (I like a Tex-Mex mix), grated - a few cups depending on taste
Bacon bits - small handful
Spring Onions, chopped - around a cup
Corn Chips - small handful
1. Bake the potatoes.
2. Quarter the potatoes and remove most of the middle, leaving about 1 or 2 centimeters of "middle white bit" next to the skin.
3. Spread a small amount of minced garlic onto the middle bit of each potato quarter.
4. Sprinkle a small amount of cheese on each potato quarter.
5. Sprinkle a small amount of bacon pits, spring onions and corn chips on each potato depending on taste.
6. Sprinkle some more cheese on the top of the potato skin.
7. Cook in oven until cheese has melted.
It's obviously a very simple recipe, but I was still surprised it was edible as it was my first attempt at something creative.
Before cooking
# Posted in the General section and tagged as: Recipe
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Tuesday, October 30, 2007
Garlic Lime Chicken
# Posted by Joel Dixon at 30/10/2007 12:01:37I like lime, and I love garlic - so this recipe seemed like a good find.
Garlic Lime Chicken
Soy Sauce - 1/2 cup
Fresh Lime Juice - 1/4 cup
Worcestershire sauce - 1 tbsp.
Garlic, minced - 3 clothes
Dry Mustard (mustard powder) - 1/2 tsp.
Coarsely Ground Pepper - 1/2 tsp.
Boneless, Skinless Chicken Breasts - 4
1. In glass bowl mix soy sauce, lime juice, Worcestershire sauce, garlic, dry mustard, and pepper.
2. Place chicken in resealable plastic bag. Pour marinade over chicken in bag, close bag securely, and toss to coat chicken well.
3. Place bag with marinade and chicken in refrigerator 30 minutes or more.
4. Drain and discard marinade. Sprinkle chicken with more coarsely ground pepper.
5. Grill until cooked (can also be pan-fried).
Here's a picture of the chicken mid-marinade - it smelt delicious!
# Posted in the General section and tagged as: Recipe
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Saturday, October 27, 2007
2 Minute Noodle Egg Stuff
# Posted by Joel Dixon at 27/10/2007 01:13:50Today's recipe was suggested to me by a reader of this site - Hitman. It was actually really nice, and incredibly simple to make. He could have come up with a more creative name - but you can't say it's misleading!
2 Minute Noodle Egg Stuff
Packet of two minute noodles, chicken flavour
Egg
Cooking Oil
1. Cook noodles following package direction.
2. Drain water from Noodles, stir in egg and chicken flavour.
3. Heat frypan on low.
4. Add a little bit of oil to the base of the fry pan.
5. Add Noodle / Egg mixture to frypan.
6. Flatten out, like a thick pancake.
7 Cook one side on low heat until golden brown.
8. Flip the Noodle-Egg pancake. (Hitman suggested to add a little bit more oil to the base of the pan to fry it up)
9. Cook the second side on high - until crispy.
Good for an after-work snack, and so easy a caveman could do it.
# Posted in the General section and tagged as: Recipe
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Friday, October 19, 2007
Chicken Vegetable Curry
# Posted by Joel Dixon at 19/10/2007 14:15:18Updated by Joel Dixon at 19/10/2015 21:58:17
Another internet find, Chicken and Vegetable curry is one of the nicest meals I've discovered since living in Edmonton.
Chicken and Vegetable Curry
Chicken, cubed - 1/2 lb. (225 gram)
Medium Potato, cubed
Carrots, sliced - 2
Bell Pepper (Capsicum), chopped
Large stalk of broccoli, chopped into smaller pieces
Garlic, minced - 5 cloves
Soy Sauce - 1 tbsp
Curry Powder - 3 tbsp
Corn Starch - 1 tbsp
Sugar - 2 tbsp
Salt - 1 tsp
Milk - 2 cups (500 mL)
1. Slice chicken and vegetables.
2. Heat wok or skillet on medium-high heat.
3. Add garlic, soy sauce, chicken and vegetables to wok or skillet. Let warm through (2 minutes).
4. Add curry powder, flour, sugar salt, and milk.
5. Stir-fry until chicken is completely cooked.
6. If vegetables are still too firm, reduce heat, cover and simmer.
7. Add additional milk and curry if needed for desired taste.
8. Serve on a bed of basmati rice.
The mixture bubbled up a little bit, which dirtied my saucepan, but it was still delicious!
# Posted in the General section and tagged as: Recipe
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Sunday, October 07, 2007
Spinach and Feta Chicken
# Posted by Joel Dixon at 07/10/2007 08:16:52Updated by Joel Dixon at 22/03/2017 06:11:50
I'm a little behind on posting my latest recipes - so it's time for another chicken dish I found on the net:
Spinach and Feta Chicken
Mayonnaise - 1/2 cup (120 mLs)
Frozen Chopped Spinach, thawed and drained - 1 (10 ounce - 275 gram) package
Crumbled Feta Cheese - 1/2 cup
Garlic, Chopped - 2 cloves
Skinless, Boneless Chicken Breasts - 4
Bacon - 4 or 8 slices
1. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
3. Bake in moderate (190 Celsius or 375 Fahrenheit) oven for 1 hour, or until chicken is no longer pink.
Chicken about to be cooked
This recipe was quite nice - but I definitely used too much of the spinach and feta mix. If I had have placed half of the mixture into each piece of chicken - it would have ended up much nicer.
# Posted in the General section and tagged as: Recipe
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Sunday, September 30, 2007
Chicken and Onion Risotto
# Posted by Joel Dixon at 30/09/2007 06:52:53Updated by Joel Dixon at 28/09/2015 00:32:51
Another recipe from the Group Recipes site, this one was originally called Roasted Chicken and Risotto, but as I didn't buy any roasted chicken (I just cooked it in my frying pan) I've renamed it Chicken and Onion Risotto. I don't think it hurt the taste.
Chicken and Onion Risotto
Olive Oil - 4 tbsp.
Chopped Onion
Balsamic Vinegar - 1/4 cup (120 mL)
Uncooked Arborio Rice - 1 1/2 cups
Dry White Wine - 1/4 cup (120 mL)
Chicken Broth - 7 cups (~ 1.5 litres)
Chopped Thyme - 2 tbsp.
Chopped Cooked Chicken Breast - 2 cups
Butter - 2 tbsp.
Salt and Pepper - to taste
1. Heat up 2 tbsp. of oil in a medium-sized saucepan on medium heat.
2. Stir in the onions and saute this for approximately 15 to 20 minutes (the onions should turn dark golden brown when finished).
3. Remove from heat and stir in balsamic vinegar. Set this aside for later.
4. Heat up the remaining oil in a different large-sized skillet on medium heat.
5. Stir in rice and mix it all up thoroughly.
6. Let this heat for about 2 minutes and then pour in the wine and thyme.
7. Reduce the heat to medium-low and begin pouring in the broth. Do this 1 cup at a time. As each cup is absorbed add more broth. Continue doing this until all of the broth is absorbed and the rice becomes "al dente" (takes about 20 minutes).
8. Stir in your onion mixture and allow it to heat all the way through.
9. Remove from heat and slowly stir in the chicken and butter.
10. Season with salt and pepper (amount depends on your tastes).
This was very nice - but also very rich in flavor. It would make a great side dish, but not the best for dinner one night - then lunch the next day.
This is the rice being cooked
The onions being cooked - after the balsamic vinegar has been added
# Posted in the General section and tagged as: Recipe
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Tuesday, September 25, 2007
Tangy Chicken Potato Bake with Sweet and Spicy Onions
# Posted by Joel Dixon at 25/09/2007 13:22:39Tangy Chicken Potato Bake with Sweet and Spicy Onions
Tangy Chicken Potato Bake
Italian Dressing - 1/2 cup (125 mL)
Honey Dijon mustard - 1/4 cup (60 mL)
Chopped fresh basil - 2 tbsp. (30 mL)
or 1 1/2 tsp. (7 mL) dried
Boneless, skinless chicken breast halves - 4
Medium unpeeled potatoes cut into 2cm cubes - 4
Salt, sprinkle
Pepper, sprinkle
1. Combine dressing, mustard and basil in a small bowl.
2. Put chicken in large freezer bag and coat with half of the mixture made in step 1. Seal bag and place in refrigerator for 2 hours. Drain.
3. Put potato in medium bowl and add remaining mixture from step 1, salt and pepper. Toss until coated.
4. Arrange chicken in centre of greased baking dish. Arrange potato around chicken and cover with foil.
5. Place in moderate (190 Celsius or 375 Fahrenheit) oven for about 45 minutes, or until there is no pink in chicken.
Chicken Potato bake before being cooked
Sweet and Spicy Onions
Butter (or margarine) softened - 3 tbsp. (50 mL)
Chili sauce - 2 tbsp. (30 mL)
Brown sugar, packed - 1 tbsp. (15 mL)
Worcestershire sauce - 1 tsp. (5 mL)
Salt - 1/8 tsp. (0.5 mL)
Pepper - 1/8 tsp. (0.5 mL)
Medium onions, cut into 4 wedges - 4
Grated Parmesan cheese - 2 tsp. (10 mL)
1. Melt butter in large frying pan on medium heat.
2. Add chili sauce, sugar, Worcestershire sauce, salt and pepper. Heat and stir until mixture starts bubbling.
3. Add onion, stir to coat.
4. Cook covered for about 30 minutes, stirring occasionally, until onion is soft and caramelised.
5. Sprinkle with cheese.
The two dishes go really well together, but probably better for a fancy meal than my daily lunches!
# Posted in the General section and tagged as: Recipe
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