Thursday, May 29, 2008
Free range chickens were on offer so I snapped one up and had it marinading in buttermilk, garlic, maple syrup, olive oil with some ground black peppercorns and rosemary a la Nigella, in no time at all. It was then into a hot oven, after a suitable time in the fridge, along with some par boiled potatoes for roasties and some cranberry and orange stuffing. The whole thing was simply served with steamed courgettes and carrots along with a gravy made with the pan juices.
The wine was an unoaked chardonnay from McLaren Vale, SA. Served well chilled it hit the mark with us!
Saturday, May 24, 2008
The concert went well and the soloist played beautifully. I was particularly proud that the plate of cookies was demolished with relish. In fact they disappeared so fast that no one in my family managed to get one. Luckily I've made some for home and they've been demolished with great gusto. A great triumph George!
Friday, May 23, 2008
Tuesday, May 20, 2008
The recipe I used was from The Book of Wok and Stir-Fry Dishes, a book which my husband bought with him when he moved here.
Beef in Oyster Sauce.
11/2 tablespoons soy sauce
11/2 tablespoons rice wine or dry sherry
450g rump steak, cut crosswise into thin strips
2 tablespoons sesame oil
1cm piece fresh root ginger, peeled and chopped
2 cloves garlic, finely chopped
4 stalks celery, sliced
1 red pepper (capsicum) sliced
115g mushrooms, sliced
4 spring onions, sliced
2 tablespoons oyster sauce
115ml chicken stock or water
In a bowl, combine 2 teaspoons of the cornflour with the soy sauce and the rice wine or dry sherry. Add beef strips and toss to coat well. Allow to stand for 25 mins. heat the wok until very hot. Add oil and swirl to coat wok. add beef strips and stir-fry for 2-3 minutes until browned. Remove to a bowl with a slotted spoon. Add ginger and garlic to remaining oil in wok and stir-fry for 1 minute. Add the celery, pepper(capsicum), mushrooms and spring onion and stir-fry for 2-3 minutes until vegetables begin to soften.
Stir in oyster sauce and combine remaining cornflour with the stock or water, then stir into the wok and bring to the boil. Add reserved beef strips and toss beef and vegetables for 1 minute until sauce thickens and the beef is heated through. Serve with rice and wild rice.
I left out the mushrooms as the Little One doesn't like them. I served it with boiled rice flavoured with 5 spice powder and vegetable stock and steamed bok choy and was gratified to have all plates returned empty!
The wine was a 2005 Cabernet Merlot from Gramps in the Barossa which went down very well and a little too quickly!
Monday, May 19, 2008
Saturday, May 17, 2008
Chocolate Malteser Cake from Feast by Nigella Lawson
For the cake
150g soft light brown sugar
100g caster sugar
2 tablespoons Horlicks
175g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
For the icing and decoration
250g icing sugar
1 teaspoon cocoa
125g soft unsalted butter
2 tablespoons boiling water
2 x 37g packets Maltesers
Preheat the oven to Gas Mark 3/170C. Butter and line two 20cm loose-bottomed sandwich cake tins with baking parchment.
Whisk together the sugars and eggs until light and frothy. Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling. Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes, by which time the cakes should have risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.
Once the cakes are cold, you can get on with the icing. I use a processor just because it makes life easier: you don't need to sieve the icing sugar. So: put the icing sugar, cocoa and Horlicks in the processor and blitz to remove all lumps. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth buttercream.
Sandwich the cold sponges with half of the buttercream, and then ice the top with what is left, creating a swirly pattern rather than a smooth surface. Stud the outside edge, about 1cm in, with a ring of Maltesers or use them to decorate the top in which-ever way pleases you.
Makes 8-10 slices.
So Happy Birthday Teenboy and Happy Birthday blog!!!