Tag: foodporn

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Udon and Dumplings

by Karen ClaassenLeave a Comment on Udon and Dumplings
Udon and Dumplings

15ml tahini paste
15ml sesame oil
15ml miso
15ml soy sauce
1 clove garlic, minced
5ml grated ginger
500ml chicken stock
250ml milk
200g udon noodles
frozen dumplings, defrosted
30ml black sesame seeds
45ml chopped chives
chilli oil

Place a saucepan on medium-high heat and add the tahini, sesame, miso, soy, garlic and ginger. Stir-fry for one minute or so.
Add the chicken stock a little at a time, stirring continuously. Keep going until all the stock has been added.
Pour in the milk and bring the mixture to a slow simmer.
Add the udon noodles, cover with a lid and cook for about 10 minutes.
Add the dumplings, place the lid back on and cook on a low heat until warmed through.
Scatter over the sesame seeds and chives and drizzle with chilli oil to serve.


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Marshmallow Popcorn

by Karen ClaassenLeave a Comment on Marshmallow Popcorn
Marshmallow Popcorn

12 x 250ml popcorn (about one and a half bags of microwave popcorn)
salt (optional)
125ml butter
125ml brown sugar
220g marshmallows

Add the popcorn to a very large mixing bowl and sprinkle over some salt. Set aside.
Add the butter and sugar to a saucepan set over medium heat and stir until both the butter and sugar has melted completely.
Add the marshmallows and keep moving everything around until you have a thick, runny mixture.
Take off the heat and pour over the popcorn. Mix the popcorn until it is evenly covered in the marshmallow mixture.
Best eaten when slightly warm but almost as good at room temperature!

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Dressed-up Chicken Pie

by Karen ClaassenLeave a Comment on Dressed-up Chicken Pie
Dressed-up Chicken Pie

6-9 chicken breasts, skin removed
1 litre chicken stock
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml chicken spice
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 x 400g roll puff pastry
egg wash: 1 egg yolk + 15ml water whisked together

Cut the chicken into chunks and add it to a large saucepan.
Pour in the stock and add enough additional water to cover the chicken.
Bring to a simmer and cook for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will ensure you have juicy, tender chicken for your pie!)
When it is cool enough to handle comfortably: drain and discard the liquid and pull the chicken meat into shreds.
Preheat your oven to 200℃.
Put a saucepan over medium-high heat and add a splash of oil.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the turmeric, chicken spice, salt, thyme, yoghurt and shredded chicken and simmer for 20 minutes.
Spoon the mixture into a 20cm x 28cm ovenproof dish and allow to cool.
Lay the pastry flat on a work surface and cut long strips from it that is 2cm wide.
Lay two strips over the cooled chicken, forming an X. Lay another two strips 3mm to the outsides of the X-shape. Keep going until the chicken is covered in a non-weave lattice pattern.
Use a flower shaped cookie cutter to cut multiple pastry flowers and stick them onto the lattice by wetting only with water.
Brush the decorated pastry with egg wash and bake in the oven for 20 minutes, until golden.
Serve warm with a salad.

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Savoury Puff Pastry Slices

by Karen ClaassenLeave a Comment on Savoury Puff Pastry Slices
Savoury Puff Pastry Slices

1 x 400g roll puff pastry
pea shoots or any other soft herbs (you may press them for an hour or so before using but it isn’t necessary)
250g cream cheese, room temperature
250g frozen peas, defrosted
15ml finely chopped mint leaves
15ml finely chopped chives
a good pinch of salt

Line a baking sheet with baking paper. Cut an extra sheet of paper and set aside.
Place the lined baking sheet on a work surface and unroll the pastry directly onto it.
Trim the sides of the pastry so that you have a perfect rectangle.
Divide/cut the pastry in half lengthwise.
Mark the pastry, in its length, at 6cm intervals, so that you can cut it into rectangular discs.
NB: Cut the discs but do not move them apart – the sides will stay straight this way.
Lay the pea shoots/herbs all over the pastry and place the extra sheet of baking paper on top.
Flip the pastry over (keep it between the baking paper) so that the herbs face down. Refrigerate for one hour.
Preheat your oven to 190℃.
Add the cream cheese, peas, mint, chives and salt to a bowl and mix together. Set aside.
Take the pastry from the refrigerator and place another baking sheet on top of the baking paper.
Bake for 15 minutes, remove from the oven and set aside to cool completely.
Spread the pea-cream cheese on to half the pastry rectangles and place another rectangle on top.
Serve the pastry slices at room temperature.

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Cauliflower Chicken

by Karen ClaassenLeave a Comment on Cauliflower Chicken
Cauliflower Chicken

30ml vegetable oil
15ml butter
1 cauliflower head, cut into florets
200g bacon, chopped
200g baby spinach
250ml cream
15ml thyme leaves, chopped
6-8 chicken breasts
200ml grated mozzarella cheese
3 salad onions, sliced

Preheat your oven to 190℃ and spray a 28cm x 21cm ovenproof dish with cooking spray.
Place a large pan over medium-high heat and add the vegetable oil and butter to it. Wait for the butter to melt.
Add the cauliflower florets and bacon bits and stir-fry for 10 minutes.
Add the baby spinach and cook until wilted.
Turn off the heat and add the cream and thyme and mix through.
Spoon this mixture into the prepared oven dish and set aside.
Wipe the pan clean and spray with cooking spray.
Season the chicken and then brown the breasts by cooking them for about 2 minutes a side.
Arrange the chicken on top of the cauliflower mixture and then push it down slightly.
Sprinkle the cheese around the chicken and then the salad onions over everything.
Place in the oven and bake for 40 minutes, until golden.

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Potato Twists

by Karen ClaassenLeave a Comment on Potato Twists
Potato Twists

500g mashed potato
200g + 120g butter, cubed and very soft
10ml salt
1 egg
500ml flour
10ml baking powder
10ml mild curry powder
half a small onion, finely chopped
120g bag of salt and vinegar potato chips, finely crushed

Warm the mashed potato if it is cold.
Add the 200g butter and salt to the potato and mix through.
Now add the egg and stir until the ingredients are blended.
Sift the flour and baking powder over and mix until it comes together in a dough ball.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the 120g butter, curry powder and onion to a small bowl and melt together in the microwave oven.
Stir to mix and set aside.
Add the finely crushed potato chips to a shallow bowl and set aside.
Dust a work surface with flour and roll out the potato dough with a rolling pin.
Cut the dough into 1cm x 3cm strips.
Dip each strip into the curry mixture and then crumb it in the potato chips.
Twist each strip and lay it on the prepared baking sheet.
Bake for 12 minutes until golden.
Serve the potato twists warm or at room temperature. They are very good with a dip or sweet chilli sauce.

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Bacon-Zucchini Fritters

by Karen ClaassenLeave a Comment on Bacon-Zucchini Fritters
Bacon-Zucchini Fritters

300 – 350g zucchini
15ml salt
375ml grated cheddar cheese
250ml chopped bacon, uncooked
6 eggs, whisked together
375ml flour
7,5ml baking powder
vegetable oil, for frying

Wash the zucchini under running water and dry them.
Grate into a bowl, sprinkle over the salt and leave to stand for 10 minutes.
Place the zucchini in a clean tea towel and twist and squeeze out as much of the liquid as you can.
Add the dry zucchini to a mixing bowl.
Fry the bacon bits until cooked and crispy, drain and add it to the zucchini.
Add the cheese and eggs and stir everything together.
Now add the flour and baking powder and stir to combine.
The batter should be thick enough so that it won’t spread in the pan – if it is too runny, add some more flour and if it is too stiff, add a few drops of water.
Place a frying pan over medium heat and add about 15ml of vegetable oil. Wait for the pan and oil to heat up.
Place about 30ml of batter into the pan and press down on it with the back of a spoon so that it is more or less even. You should get 3-4 fritters in an average frying pan – do not overcrowd them!
Fry the fritter for 3 minutes on the one side, flip it over and fry for another 2 minutes. Remove from the pan and keep warm.
Keep going until there is no batter left.
Serve the bacon-zucchini fritters warm as a snack or a side, or pack them at room temperature for a picnic or lunchbox.


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Mushroom Chicken

by Karen ClaassenLeave a Comment on Mushroom Chicken
Mushroom Chicken

4-6 chicken breasts
60ml flour
45ml + 30ml vegetable oil
30ml butter
300g mixed mushrooms
5ml thyme leaves
2 cloves of garlic, minced
15ml wholegrain mustard
15ml sour cream
125ml dry white wine
125ml chicken stock
30ml lemon juice

Place the chicken breasts between two sheets of plastic wrap and beat them so that they are an even thickness.
Pat the meat dry, season with salt and pepper and dredge them through the flour.
Add 45ml vegetable oil to a pan set over medium-high heat, add the chicken and cook until golden on both sides. Remove from the pan and set aside.
Add 30ml vegetable oil and the butter to the same pan and wait for it to heat up.
Add the mushroom and thyme leaves and fry for about 4 minutes – the mushroom should be caramelised and golden on the edges.
Turn the heat down, add the garlic and stir-fry for one minute.
Add the mustard, sour cream, white wine and chicken stock and stir to mix.
Place the chicken back in the pan, cover with a lid and simmer over a low heat for 10 minutes.
Remove the lid, drizzle the lemon juice over and serve immediately.

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Punchy Tomato Tart

by Karen ClaassenLeave a Comment on Punchy Tomato Tart
Punchy Tomato Tart

2 sheets frozen pastry
100g cream cheese (I used garlic and herb flavoured), room temperature
350g mixed tomatoes
100g blue cheese
egg-wash: one egg yolk whisked with 15ml water
a handful of basil leaves, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place one sheet of pastry on the baking sheet and trim it neatly into a square or rectangle.
Cut 1cm wide strips, the length of the other pastry and place them neatly on the outer borders so that it forms a frame.
Spread the cream cheese on the inside section of the “frame” and spread it out evenly.
Slice the tomato into thick slices and arrange a layer on the cream cheese. Season with salt and pepper.
Break up the blue cheese and arrange pieces of it all over the tomato.
Finally add another layer of tomato and drizzle over some olive oil.
Brush the outside edges of the pastry with the egg wash.
Bake in the oven for 20 minutes, until golden.
Remove the tomato tart from the oven and drizzle with some more olive oil.
Sprinkle the basil over when you are ready to serve.

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Steak Sandwich

by Karen ClaassenLeave a Comment on Steak Sandwich
Steak Sandwich

500g steak, cubed or sliced
2 onions, sliced
2 French loaves/baguette
100g butter, softened
2 cloves of garlic, minced
30ml Worcestershire sauce
125ml beef stock
250g provolone/mozzarella cheese, sliced

Preheat your oven to 190℃ and line a baking sheet with aluminium foil or baking paper.
Place a large pan on high heat and add a splash of oil.
Add the cubed steak and fry until browned and caramelised.
Spoon it into a bowl and set aside.
Turn the heat down to medium-high, add some more oil to the pan and fry the onion until just soft.
Spoon the steak back into the pan and add the Worcestershire sauce and stock to it.
Cook, stirring occasionally until the stock has evaporated and the meat and onions are moist and shiny.
Slice the baguette open and place the bottom halves on the baking sheet.
Add the butter and garlic to a bowl and mix together.
Hollow out the bread with your hands and spread the garlic butter over the halves. Set aside.
Take the steak and onions from the heat and spoon it onto the bottom halves.
Now top it with the sliced cheese and place in the oven until the cheese has melted.
Place the top halves of the baguette on top of the melted cheese and bake for another 3 minutes or so to warm it through.
Remove from the oven and slice into portions to serve.

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