Thursday, October 30, 2014

October 2014 - Coconut-crumbed pork with pineapple salad


This was okay. I probably wouldn't make it again.

Coconut-crumbed Pork with Pineapple Salad

3 eggs, lightly beaten
1/3 c plain flour
1 1/2 cups panko bread crumbs
1/2 cup desiccated coconut
2 x 400 g pork fillets (I used pork scotch fillets)

1/2 pineapple, thinly sliced
1/2 daikon, peeled, cut into matchsticks (I used regular radishes)
1 bunch coriander, leaves picked (I used mint)
1 tbsp each fish sauce & soy sauce
2 tbsp oil 
Finely grated zest & juice of 1 lime
1 tsp dried chilli flakes (didn't use)

Pre-heat oven to 180 C
Mix breadcrumbs & coconut. Crumb fillets with flour then egg and then crumbs. If you have enough dip in egg & crumb a second time.
Heat about 2 cm oil in pan, brown pork on all sides and then place on a baking tray and roast in oven for about 20 minutes
Combine pineapple, daikon and coriander. Separately combine remaining ingredients  and pour over pineapple. Serve with the pork.


Sunday, September 28, 2014

September 2014 - Spaghetti with cherry tomato sauce

Blah to cooking this month. No there has been some done but mostly rather plain stuff or stuff that shouldn't be spoken about, like the Pasta & Sauce sachet that I bought, made and devoured...blergh. 

There were various things in this issue that did look okay but I just could not seem to get interested in making any of it. Coming towards the end of the month and I realised that something had to be done. So I went for something quick and easy. Valli Little's Spaghetti with cherry tomato sauce. It was good. I mean it was spaghetti with a tomato sauce not much can go wrong with that. I didn't have pancetta so I had to leave that out. The resulting meal was very good. 

Spaghetti with Cherry Tomato Sauce 
by Valli Little 
Delicious September 2014 pg 48

1 onion, chopped
125 g pancetta, rind removed, chopped
1 rosemary sprig, leaves picke
1 garlic clove, chopped
2 tbsp evoo
3 anchovy fillets in oil, drained & chopped
400 g can chopped tomatoes 
400 g can cherry tomatoes 
400 g spaghetti
2 cups  basil leaves ( I didn't have any, added dried mixed herbs & baby spinach for green)
80 g grated parmesan

Wizz, onion, pancetta, rosemary and garlic in a processor until finally chopped.
Cook onion mixture over medium heat for 2 -3 minutes. Add anchovy and cook for a further 2 minutes. Add tomatoes, cook 5 - 6 min until slightly reduced. 
Cook pasta as per directions, drain, toss to combine with sauce. 




Saturday, August 30, 2014

August 2014 - Orange & Ginger Jellies



I actually made these last weekend but didn't get around to finishing them off until tonight. I'm not really that fussed about them. I think they could have used a bit more gelatine. The sugar really didn't last long on them. They were too wet. I used blood oranges. The ginger was a bit strong. 

Urgh, I just didn't really like them. 



Orange & Ginger Jellies

250 ml Orange juice
125 ml Lemon juice
1 tbsp finely grated ginger
1/3 c (75g) caster sugar + extra to dust
4 gold-strength gelatine leaves

Oil base 10 x 18 tray. 

Bring orange & lemon juices, sugar & ginger to a boil over medium-low heat. Simmer for 5 min or until sugar dissolved. 
Soak gelatine in cold water until soft. Squeeze out and whisk into hot juice until dissolved. 
Pour in tin, chill until set. 
Cut into squares, roll in caster sugar.

Sunday, August 24, 2014

Cake Decorating

I don't think I will be able to catch up on posts with all the different cakes, so one post with all of them up to now.


I wish I could have found a more rounded glass for the top.




This was supposed to be sprayed with lustre spray, well it was but it splattered out instead of a fine mist. No one else knew it wasn't supposed to be like that. I was annoyed though.


This was a decorated fruit cake that was ordered.




Friday, August 22, 2014

Maple Pecan Bundt Cake

I am designated supper maker for our Toastmasters meetings. I have made a variety of different sweets and taken a few savoury things along. I wasn't sure what to make for the meeting before last. I went through all of my magazines but nothing grabbed me so I turned to my cook books. It really is terrible, I have so many cook books but don't seem to use them any more. It is about time that I started cooking. I don't think I had ever made anything from Kitchen by Nigella. I found this wonderful looking cake. I got so many compliments for it. In fact I was told that it was the best thing I had ever made for them. I also got two orders for the cake, so it must have been good. 

I was going to wait until I made it again and was able to cut it and show the inside but I really don't have any idea on when that is going to happen so here it is now. You will just have to make it to see what the inside is like, and it is definitely worth it. 

from Nigella Kitchen

Ingredients
Pecan filling

75g plain flour
30g soft unsalted butter
1 teaspoon ground cinnamon
150g pecans (or walnuts), roughly chopped
125ml maple syrup


Cake

300g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
125g soft unsalted butter
150g caster sugar
2 eggs
250ml crème fraîche or sour cream
1–2 teaspoons icing sugar, for decoration
Flavourless oil, for greasing
1 x 23cm bundt tin


Directions

Preheat the oven to 180°C. Using flavourless oil (or a squirt of cooking spray) grease your bundt tin, and leave upside down on newspaper for the excess oil to drain out.

Make the filling for the cake by mixing together the 75g flour and 30g butter with a fork, till you end up with the sort of mixture you’d expect when making crumble topping. Then, still using the fork, mix in the cinnamon, chopped pecans (or walnuts) and maple syrup, to form a sticky, bumpy paste. Set aside for a moment.

For the cake, measure the 300g flour, the baking powder and bicarb into a bowl.

Now, cream the butter and sugar (i.e. beat well together until light in texture and pale in colour), then beat in 1 tablespoon of the flour mixture, then 1 egg, then another tablespoonful of flour mixture followed by the second egg.

Add the rest of the flour mixture beating as you go, and then finally the crème fraîche or sour cream. You should expect to end up with a fairly firm cake batter.

Spoon just more than half the cake batter into the oiled bundt tin. Spread the mixture up the sides a little and around the funnel of the tin to create a rim. You don’t want the sticky filling to leak out to the sides of the tin.

Dollop the maple filling carefully into the dent in the cake batter, then cover the filling with the remaining batter. Smooth the top and put the tin into the oven for 40 minutes, though it’s best to check with a cake tester after 30 minutes.

Once cooked, and the cake tester comes out clean where it hits the sponge (obviously, any gooey filling will stick to the tester), let the cake cool on a wire rack for 15 minutes in its tin, then loosen the edges with a small spatula, including around the middle funnel bit, and turn the cake out onto the rack.

When the cake is cold, dust with icing sugar by pushing a teaspoonful or so through a tea strainer.




Maple pecan bundt cake