Seafood Risotto

 

Ingredients

This recipe serves 4.

2 cups Carnaroli rice
8-12 prawns (shelled and keep the heads aside)
8 scallops
2 big squid (sliced into rings)
800g chicken broth (Dilute with 0.5l water)
1 carrot (sliced)
2 tomatoes (chopped and divide in 2 portions)
1 onion (chopped and divide into 2 portions)
4 cloves garlic (2 sliced and 2 mashed)
2 teaspoons dried mixed herb
Dry white wine (Chardonnay)
60g butter
Olive oil
Salt and Pepper

Directions

Boil the chicken broth with prawn heads, carrot, 1 portion each of the chopped tomatoes and onion and the mashed garlic. Put stock aside.

Season the scallops with salt and pepper.

In a cast iron pan or a heavy bottom saute pan, heat the pan until very hot. Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed. Once a nice crust has developed, flip it over and add a tablespoon of butter. Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil. Put aside.

In the same pan, heat olive oil and saute garlic until before it browns. Add the remaining tomatoes and all the seafood. Saute the seafood for a minute. Add white wine and cook for another minute. Add salt, pepper and the mixed herbs. The seafood should just be 80% cooked at this stage. Transfer and put aside.

Heat up the pan again with butter and olive oil. Add remaining onion and sweat until before it turn brown. Add the Carnaroli rice and coat the rice with the butter and onion. Pour in the white wine and allows the rice to absorb the liquid.

Once the wine is fully absorbed by the rice, add the liquid from the stir-fried seafood to the pan. Add the stock in few stages (on average three), allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.

When the rice is just tender but still firm to the bite (al dente), add the seafood and cook for another minute or until the seafood is cooked and the rice starchy and ready.

Spoon the rice to serving plate and arrange the prawn, squid and seared scallop on top. Garnish with fresh dill.

Use only fresh seafood and ingredient

Sear the scallop to golden brown

Cooking the seafood in a separate step prior to the rice

Sweat the chopped onion in butter

Coat the rice with butter and onion and end off with white wine

Stir continuously until the stock is almost completely absorbed

Return the seafood to the pan

 

Spoon the rice to serving plate and arrange the seafood on top. Garnish with fresh dill.


http://chefandsommelier.blogspot.sg/search/label/Recipe?updated-max=2012-08-27T13:50:00%2B08:00&max-results=20&start=20&by-date=false


 

Cornflake Crusted Tilapia

 

Cornflake Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
2 Tilapia fillets
salt and pepper
2-3 teaspoons mayonnaise
3 Tablespoons Corn Flakes
1 Tablespoons Panko breadcrumbs
1 garlic clove, finely minced

For the sauce - (optional)
1 teaspoon honey
1 teaspoon Dijon mustard
3 Tablespoons mayonnaise
pinch of white pepper and salt

Directions:
Preheat oven to 400 degrees. Season the tilapia on both sides with salt and pepper and place in a baking dish that has been sprayed with non-stick cooking spray. Mix together the Corn Flakes, Panko and garlic. Evenly spread the mayo over the top of both fillets and top with the Corn Flakes mixture. Bake for 15-20 minutes or until the fish flakes easily with a fork. Remove from oven and allow to cool for 3 minutes before serving.

Meanwhile, in a small bowl, mix together all ingredients for the sauce until well combined. Serve with fish and enjoy!

 

 

 

http://jennsfoodjourney.blogspot.sg/2012/12/cornflake-crusted-tilapia.html

 

 

 

 

Baked Lemon Tilapia with Herb Butter

Baked Lemon Tilapia with Herb Butter
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
1 Lemon, sliced in half
2 Tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 Tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Directions:
Thinly slice one half of the lemon into 4 slices. Zest and juice the remaining half of lemon. In a small bowl, mix together the salt, pepper and paprika; set aside.

Meanwhile, in a small bowl, mix together the butter and remaining lemon juice. Stir in the chopped herbs and lemon zest. Season with a pinch of salt. Cover and refrigerate until ready to use.

Preheat oven to 400 degrees F. Spray a baking dish with non-stick spray and place the lemon slices on the bottom. Rinse fillets and pat dry with a paper towel. Place on top of the lemon slices. Drizzle half of the lemon juice and sprinkle the seasoning mix evenly over each piece of fish. Place in oven and bake for 15-18 minutes or until the fish flakes easily with a fork. Top with a dollop of butter and serve immediately. Enjoy1



http://jennsfoodjourney.blogspot.sg/

Roast Chicken with Garlic and Lemon

 

Step 4: Carefully pull the top chicken skin and slowly stuff the butter paste under the chicken skin.

Roast chicken with Garlic, Lemon and Thyme Recipe

• Serves: Cooks one whole chicken
• Prep: 15 mins
• Cook: 1 hr 10 mins

For those who have not roasted a chicken before, it is definitely easier than it looks. This roast chicken recipe is relatively fuss-free because the oven is doing 90% of the work.

In addition to the ingredients listed below, you need the following tools: grater or microplane, kitchen twine, wire rack, oven tray and pastry brush.

Ingredients

• 1 lemon
• 30 grams butter cubed
• 1 tbsp chopped parsley
• 1 whole chicken innards and neck removed
• 2-3 sprigs thyme for best results, submerge in hot water for 30 seconds
• 2-3 sprigs rosemary for best results, submerge in hot water for 30 seconds
• 15 garlic cloves slightly bruised
• 2 bay leaves
• 2 tbsp olive oil
• sea salt and freshly cracked black pepper to taste
• 1 tbsp garlic powder optional

Instructions

1. Grate some lemon zest from the lemon skin. Set aside the lemon.
2. In a small bowl, mix cubed butter, chopped parsley and lemon zest together to form a paste.
3. Place chicken on a flat chopping board, breast side up. For aesthetics, tuck the wings under the chicken and tie the thighs together using kitchen twine.
4. Carefully pull the top chicken skin (where the breast portion is – see photo above) and slowly stuff the paste made in step 2 under the chicken skin. Be careful not to tear the chicken skin while doing so.
5. Cut lemon in two and microwave for 40 seconds. Carefully use the tip of a small knife to prick all over the lemon. Squeeze the lemon juices into the cavity and put the whole lemon inside (technique learnt from Jamie Oliver’s recipe).
6. Besides the lemon, stuff the cavity with thyme, rosemary, garlic and bay leaves. If you have leftover herbs, sprinkle them around the pan or on the chicken.
7. Brush the chicken skin all over with olive oil using a pastry brush. Season chicken with salt, black pepper and garlic powder (if using).
8. Rest the chicken, breast side up, on a wire rack sitting on a bigger roasting tray to collect the chicken juices (see second photo above). Bake chicken in preheated oven at 200°C (400°F) for about 40 minutes. Take the tray out of the oven and brush the chicken with the juices that are collected in the drip pan. If there are not enough juices, use olive oil.
9. Return tray to oven and bake for another 30 minutes, increasing the oven heat to 220°C during the last 10 minutes. The roasting time may differ with your oven, but basically you should roast until the chicken is nicely golden brown.

 http://www.noobcook.com/roast-chicken-garlic-lemon/


 

Coca-Cola Chicken Wings Recipe *

Coca-Cola Chicken Wings Recipe

• Serves: 2
• Prep: 10 mins
• Cook: 20 mins

In this classic Chinese recipe, Coke is used as the base of the simmering sauce, and it helps to tenderise and cameralise the chicken. The result is delicious, finger-licking good chicken wings with a sweet & sticky glaze.

Ingredients

• 8 (about 320grams) mid joint chicken wings
• 1 tbsp cooking oil
• 200 ml regular Coca-Cola (do not use diet or flavoured Coke)
• 200 ml water
• 1 tsp light soy sauce
• 1-2 tsp dark soy sauce
• 1 tsp sesame oil

Instructions

1. Marinade the chicken wings in light soy sauce, dark soy sauce and sesame oil for 15 minutes.
2. Heat oil in wok or saucepan and brown chicken on both sides.
3. Add Coca-Cola, water and leftover marinade sauce. Simmer for 15-20 minutes until the sauce is reduced to a thick & sticky syrup, turning once halfway.

http://www.noobcook.com/coca-cola-chicken-wings/

Crispy Crab Sticks

 

Crispy Crab Sticks Recipe

• Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)
• Prep: 15 mins
• Cook: 15 mins

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Ingredients

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Instructions

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.

http://www.noobcook.com/crispy-crab-sticks/2/


 

King Oyster Mushrooms with Meat Sauce肉酱杏鲍菇

King Oyster Mushrooms with Meat Sauce Recipe

I used,
400gm king oyster mushrooms, rinsed, and cut into shoestrings (Like McD Fries)
80gm pork loin or chicken breast, cut into matchsticks (so that when you take the mushroom, you won’t miss the meat, if use minced meat, chances are, the meat will drop off from the mushrooms)
2 shallots, thinly sliced
1 clove garlic, finely chopped
2 Tbsp cooking oil
2 Tbsp light soy sauce
1 Tbsp oyster sauce
3/4 tsp sugar
Pinch of salt and some pepper

1. Steam mushrooms on high heat for 8 minutes, or until wilted. Leave to cool down.
2. Remove juices and try to squeeze out water from the mushrooms. Retain all the juice.
3. Heat a wok, and put in cooking oil. Fry shallots until very slightly golden and put in garlic.
4. When garlic is fragrant, put in pork/chicken. And cook until it turns opaque.
5. Put in seasonings and cook until it sort of dries up and you can see the oil.
6. Put in retained mushroom juice and bring to a boil. (The mushroom juice tends to thicken a bit)
7. Put in mushrooms and cook it for 1 minute to let the flavor absorb into the mushroom. (If you prefer some gravy, let the mushroom absorb the flavor first, then only put in extra water or some cornstarch mixture)
8. Dish up and serve.