OK Sushi
Coriander Chutney
This is a bastardisation of a recipe from from Manjulas Kitchen, but my version comes out pretty well.
Ingredients
- 1 big bunch of coriander, washed, and chopped (include everything except the root, yes that means the stalk)
- 1 1/2 teaspoons salt
- 1 teaspoon oil (light oil please)
- 3 chopped green chillies, seeds included (or not, if you have an issue with spicy)
- 1 tablespoon of adult-style lime cordial (or, replace with 3 tablespoons lemon juice and 1 teaspoon sugar)
- 2 tablespoons water (omit if you are using lemon juice)
- About 1 tablespoon of chopped ginger
- 1 teaspoon of cumin seeds
- A good-size (maybe 1/2 teaspoon?) pinch of hing
Method
Blend, eat.
Chinese Pressure Cooker Ribs
For Christmas, Kelly and I were given an electric pressure cooker. Before now, I had never cooked with one, and I have found it a lot of fun experimenting, firstly by trying out different recipes on the web, and secondly by trying to re–interpret other recipes using the skills learned.
One such recipe is this Chinese–style rib dish.
We have been heading out the Chinatown to do fortnightly shopping at Paddy’s markets, and inside Market City is a great Chinese–style butcher. They sell ribs, and will cut them for you Chinese–style if you ask.
Chinese–style Ribs
Ingredients
- 1kg of pork ribs, cut Chinese–style
- 5 cloves garlic, chopped
- 3 asian purple onions
- 2cm piece of ginger, choped
- Some small potatos – enough for the guests eating that meal
- A good splash of Shaoxing wine
- about 3 tablespoons of light soy sauce
- about 1.5 tablespoons of dark soy sauce
- 1 cup of home-made stock
Method
Set your pressure cooker to browning, and brown off the ribs. Take them out of the cooker, then add in about one tablespoon of oil (canola or vegetable) with one teaspoon of sesame oil. Add in the onions, garlic and ginger, and cook until fragrant.
Add back in the ribs, with the potatos, wine, soy sauces and the stock.
Close the pressure cooker, and cook for 14 minutes on a high pressure.
When done, serve with rice and Chinese greens with oyster sauce.
Why I spend my time on IRC
Broccoli & Bacon Quiche
Making a quiche is a great way to use up extra vegetables you have in the fridge, and also ensure you have lunches prepared for the week!
This is a simple one, that takes only a few minutes to prepare, but tastes great.
Ingredients
- Big pot of thickened cream
- Half a dozen eggs
- Frozen puff pastry (you can make your own if you like, I’m lazy)
- One head of broccoli, cut into florets
- Some bacon rashers, diced
- One large shallot (or a couple of smaller ones), diced
- One tomato
- Cheese to taste
- Butter
Method
Put the broccoli in a steamer, and cook until it’s tender. The crunchiness is up to you.
In the frypan, gently melt the butter, then add the shallot. Cook until it starts to go transparent, then add the bacon, and cook for a while.
In a mixing bowl, crack the eggs and whisk gently. Once they start to combine, add some cream. You want the mixture to be as tough to mix as a light pancake batter. If it’s too tough, add a dollop of milk.
Add the shallot and bacon from the pan to the mixing bowl and mix gently.
Grease a quiche dish with butter, liberally. Cover the bottom and sides with the pastry.
Place the broccoli florets over the bottom of the pastry, then pour over the egg mixture.
Place slices of tomato over the top of the mixture, and then sprinkle with cheese if you like.
Bake at 180ºC for about 30 minutes. You want it to be wobbly, but not wet, when you remove it from the oven.
Enjoy!
Chilli Jam
We found some delicious-looking chillies at the market yesterday: perfect for making chilli jam!
A good chilli jam is sweet, but not too sweet, and leaves a delicious heat in your mouth. This recipe is my own concoction, although jaymis has a good alternative, sans tomato
Ingredients
- 2 cans of diced tomatoes (I use roma tomatoes – cherry tomatoes would be a nice alternative)
- 5 chillies (more or less – do what you think is right for your audience) – seeds removed and set aside
- Garlic (I used 5 very large cloves – I suppose about half a standard-size garlic would be sufficient) – peeled and roughly chopped (chop it finer if you don’t like bits of garlic)
- 3 tsp tamarind paste
- 1 cup sugar (raw sugar works well – the more unrefined the better)
- 1 cup red wine (I used some leftover tempranillo )
- 1/2 cup fish sauce
Put all the ingredients into a largish saucepan, bring to the boil, then reduce the heat to very low. Cook for at least 2 hours, until such a time where you can see the mixture becoming non-runny.
Remove from heat, put into pre-boiled jars. Enjoy!