October | 2015 | Sam's Kitchen

Monthly Archives: October 2015
- Creamy Prawn Tom Yum Soup
  
  Posted at 1:30 pm by samskitchen, on October 30, 2015
  As I promised earlier in the week, here is the yummy tom yum soup recipe. Very flavoursome and so simple to make this spicy sweet and sour soup will set your taste buds dancing.
  
  I used prawns in this recipe, but it’s equally as delicious with chicken breast. to make a chicken version, simply replace prawns with thinly sliced chicken breast.
  
  Serves 4
  
  Ingredients
  
  2 tbsp canola or peanut oil
  3 tbsp Thai Tom Yum Paste or thai chilli paste
  1 tbsp palm or brown sugar
  4-5 shallots peeled and halved
  1-2-inch galangal or ginger roughly cut into chunks
  2-3 stalks lemongrass, white part – bruised with a meat mallet
  2 kaffir lime leaves
  3 thai red chillies
  400ml coconut milk
  2-3 cups water or fish stock for an extra fishy flavour
  500g prawns peeled, deveined
  2 cups button mushrooms halved
  1 small bunch baby bok choy washed ends trimmed
  1 cup cherry tomatoes or 2 medium size tomatoes cut into wedges
  1-2 lime juice or to taste
  2-3 tbsp fish sauce or to taste
  
  To serve
  
  1 red chilli sliced
  Handful fresh coriander chopped
  
  Method
  
  Heat oil in a large saucepan, add Thai Tom Yum paste and stir fry on medium heat for 2-3 minutes ( if using store bought paste add it at the end with lime juice and fish sauce ). Add sugar, lemongrass, kaffir lime leaves, galangal, shallots and chillies. Pour coconut milk and water in, bring to boil, then add prawns and mushrooms. Simmer for 3 minutes, turn the heat off. Add tomatoes, bok choy, lime juice and fish sauce. Stir well and serve topped with chopped coriander and sliced red chilli.
  
  These beautiful juicy limes came from the tree in our garden 🙂
  
  Peel prawns leaving heads intact for more fishy flavour
  
  Bruise lemongrass with a meat mallet to get more flavour out
  
  This yummy sweet and sour spicy soup will set your taste buds dancing
  
  Make these yummy sweet and sour spicy buffalo wings marinated in Thai Tom Yum Paste and roasted in the oven.
  4-5 tbsp Thai Tom Yum Paste
  1 generous tablespoon honey
  2 tablespoons butter room temperature
  1 lime juice
  6 buffalo wings
  Mix all ingredients in a bowl.
  Marinade buffalo wings for 1-2 hours.
  Place on a baking tray lined with baking paper, top with the left mixture from the bowl.
  Bring to room temperature and roast for 30 minutes at 180C fan forced.
  Serve with coriander leaves, sliced chilli and lime wedges.
  
  Yummy
  
  -33.989897 114.996657
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  Posted in Mains | 2 Comments | Tagged prawns, recipe, soup, spicy, spicy soup, thai, tom yum
- Thai Tom Yum Paste
  
  Posted at 7:25 pm by samskitchen, on October 27, 2015
  Tom Yum, I love you :). Fragrant aromas of kaffir lime, galangal and lemongrass are in the air and soon I’m going to make one of my favourite soups – Tom Yum Goong Nam Khon! The creamy version of the spicy Thai Tom Yum soup. I’ve been craving it ever since I got back home to sunny Australia from Malaysia. And since I have three lemongrass plants, my lime tree is full of limes and my dear husband bought a kaffir lime tree for my birthday a few weeks ago ( I must say turning 34 wasn’t a near as much fun as turning 21 😉 ) it was a perfect time to make this yummy paste.
  
  Recipe for the soup to follow in my next blog post.
  
  I’m making this paste the old fashioned way – using mortar and pestle just because I think that the paste has a smoother texture opposed to one made in a food processor, but you can please yourself and make it the way that takes your fancy.
  I will have to admit that using mortar and pestle wasn’t as easy as using a food processor, a fair bit of muscle power went in, but I love the results.
  
  We had a cute and curious feathered visitor, who I suspect came to investigate a not so piquant smell of shrimp paste.
  
  Ingredients
  
  1 tsp white peppercorns
  1 tbsp coriander seeds
  2-3-inch long galangal or ginger root
  3-4 kaffir lime leaves
  3-10 dried red Thai chillies
  2-3 stalks lemon grass white part only
  2-3 garlic cloves
  4 small shallot onions
  Small bunch coriander ( cilantro ) leaves, stems and roots
  4 tbsp sweet paprika powder
  2 tbsp fish sauce
  1 tbsp soya sauce
  1/2 tsp shrimp paste ( optional )
  2 tbsp tamarind puree
  2 tbsp peanut or canola oil
  1 tbsp palm sugar or brown sugar
  1/3 cup lime juice
  
  Method
  
  If using a mortar and pestle: grind coriander and peppercorns first, then start adding dry ingredients, except paprika powder, a small amount at a time. Once all dry ingredients are ground into a paste, add paprika powder and all liquid ingredients mixing them in.
  
  If using a food processor: grind peppercorns and coriander seeds in a pestle. Process all ingredients in a food processor at once till forms a smooth paste.
  
  Keep the paste refrigerated in a jar or an airtight container for up to 2 weeks.
  Stir-fry till fragrant in a little bit of oil before using in cooking.
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  Posted in Mains | 5 Comments | Tagged cooking, food, hot, recipe, spicy, sweet and sour, thai, tom yum, tom yum paste
- Moroccan Spiced Yogurt Chicken
  
  Posted at 1:40 pm by samskitchen, on October 22, 2015
  If you are stuck for a Sunday roast ideas here is the one to try.
  Stuffed with fragrant Moroccan Spice Blend , lemon juice, and yoghurt this chicken has mouth-watering flavours.
  Drizzled with spicy mint and coriander yoghurt dressing, I served it with moroccan style couscous salad and it was a massive hit. There were no leftovers!
  
  Ingredients
  
  1 large chicken
  1/2 cup thick greek yogurt
  2 tbsp Moroccan spice blend ( see recipe for Moroccan Spice Blend here )
  1 tbsp olive oil
  1/2 lemon juice
  1/2 tsp salt or to taste
  
  1 red chili
  Few sprigs fresh coriander
  
  Spicy Yoghurt Dressing
  
  1 cup greek yogurt
  2-3 springs mint
  3-5 springs coriander including stems
  1 tsp lime juice
  1 red chili
  1/2 tsp cumin powder
  Salt to taste
  
  Method
  
  To butterfly the chicken, using kitchen scissors cut a thin strip of the top side of the back bone out. Turn the chicken over and press flat with the palm of your hand.
  Gently separate the skin from flesh using your fingers, as far as you can reach, including the tights.
  In a bowl mix yoghurt, olive oil, Moroccan Spice blend lemon juice and salt.
  Reserving 1-2 tbsp the mixture under the chicken skin and gently spread it with your fingers, pressing them over the top. Rub the reserved mixture all over the top of the chicken. Leave to marinade for at least 1 hour or overnight.
  Bring chicken to room temperature prior roasting.
  Roast in preheated to 180C oven for 1 hour 30 minutes.
  Serve topped with sliced chili and coriander leaves and drizzled with the spicy yoghurt dressing.
  
  Yogurt Dressing
  
  Place all ingredients for the dressing into a food processor and process till smooth.
  Move into a bowl, drizzle with extra vigil olive oil and decorate with a mint leaf .
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  Posted in Mains | 6 Comments | Tagged butterfly chicken, Chicken, chicken roast, moroccan, recipe, roast, spicy
- Moroccan Spice Blend
  
  Posted at 5:30 pm by samskitchen, on October 19, 2015
  Delicious aromas of this Moroccan spice blend are still lingering in the air few hours after I’ve finished making it. I can’t wait to rub the spice over those chicken wings I bought today and grill them on a bbq for dinner!
  
  I used my old mortar and pestle to grind the seeds. Before grinding them, I toasted all the seeds and spices. Everything that was whole – cloves, peppercorns, star anise, cinnamon stick, chilli, cumin and coriander seeds were toasted separately to already ground spices.
  
  Toasting spices brings their amazing flavours out.
  
  Ingredients
  
  1 1/2 tbsp turmeric powder
  1 1/2 tbsp paprika powder
  1 1/2 tbsp ginger powder
  1 tbsp garlic powder
  1 tsp onion powder
  1 tsp ground nutmeg
  1 tsp allspice
  1 tsp white peppercorns
  1 tsp black peppercorns
  1-2 dried chilli
  1 star anise
  3 whole cloves
  1 tbsp coriander seeds
  1 tbsp cumin seeds
  1/4 cinnamon stick
  2 tsp salt
  1 lemon zest
  1 tsp dried rosemary
  
  Method
  
  In a small frying pan toast all seeds and spices for 1-2 minutes or till fragrant. Mix them with a spoon while toasting to get them evenly toasted. Toast already ground spices separately to whole seeds and spices. Place whole seeds and spices into a mortar and grind to a powder. It may take a few minutes and a little muscle power.
  Mix rest of the ingredients together with freshly ground spice. Place into an airtight container or a glass jar.
  
  Here is a picture of a chicken I cooked two weeks back for a Sunday lunch with my husband’s side of the family. I used this spice blend as one of the ingredients and it was a hit. Recipe for this chicken is next to follow :).
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  Posted in Mains, Recipes | 11 Comments | Tagged moroccan spice blend, recipe, spice
- Brandied Cumquats (Kumquats)
  
  Posted at 2:38 pm by samskitchen, on October 14, 2015
  This recipe was given to me by my mother in law, Bobbe. It was given to her by her sister, Valerie – the recipe has been around for quite a few years. I remember the first time I tried a batch of brandied cumquats from this recipe years ago, on a vanilla ice cream, and oh, it was one very enjoyable experience!
  
  On our last visit to see my parents in law whilst my munchkins were playing in the garden, my attention was caught by a very cute looking tree. It was covered with pretty, little yellow fruit, they looked almost like Christmas decoration, very cute indeed. It was then I remembered about the brandied cumquats, and surely went straight to ask Bobbe if I could pick a few of the fruit and if she could share that yummy recipe of brandied cumquats with me :). Yes and yes, she did! So, here I am sharing it with you all.
  
  I did a couple of very small changes to the original recipe. As Bobbe suggested I only boiled cumquats two times instead of three; they are very delicate and boiling them three times could possibly end up in many broken fruits. And another thing, I’ve added star anise into a spiced sugar syrup just because I like that mildly sweet licorice flavour star anise has.
  
  Ingredients
  
  1 kg cumquats
  1 1/2 cups brandy
  Water
  
  For light sugar syrup
  
  1 1/2 cups sugar
  3 1/2 cups water
  
  For spiced sugar syrup
  
  2 cups sugar
  2 cups water
  4 whole cloves
  15 cm cinnamon stick ( 6 inches )
  1 star anise
  
  Method
  
  Light sugar syrup
  
  Place sugar and water in a saucepan. Stir over a low heat until sugar is dissolved. Remove pan from heat.
  
  Spiced sugar syrup
  
  Place sugar, cinnamon stick, cloves, star anise and water into a saucepan. Stir over a low heat until sugar is dissolved. Bring to boil and simmer for 3 minutes. Remove pan from heat.
  
  Cumquats
  
  Wash kumquats well, then place into a saucepan cover with cold water. Bring to a boil and simmer uncovered over a low heat for 15 minutes, then drain. Cover with cold water once again, bring to a boil and simmer uncovered for 15 minutes, then drain.
  
  Pour prepared light sugar syrup over the cumquats. Bring to boil and simmer uncovered fro 20 minutes or till cumquats are translucent and very tender. Carefully drain syrup from cumquats trying not to break them.
  Pour prepared spiced sugar syrup over cumquats and bring to boil. Simmer uncovered for 15 minutes. Remove from heat.
  Pour brandy in and stir gently.
  Place cumquats with enough syrup to cover them into prepared clean jars, seal and let stand for two weeks before using.
  Keep refrigerated once opened.
  
  And so, the two-week countdown begins!
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  Posted in Pickles & Preserves | 3 Comments | Tagged brandied cumquats, cumquats, kumquats, sweets
- Stuffed Cabbage Rolls ( Dolma )
  
  Posted at 7:06 pm by samskitchen, on October 8, 2015
  Stuffed Cabbage Rolls or Dolma is a very popular Eastern European dish.
  Every country, and I believe every household has their own way of cooking dolma. I have made various versions, where they were cooked stuffed with turkey and vegetables in tomato sauce, and in passata stuffed with pork. It’s one of the recipes where it’s fun to unleash your creative kitchen genius and have fun.
  
  Serves 6-8
  
  Preparation time 1 hour
  Cooking time 1 hour 30 minutes
  
  Ingredients
  
  1 whole cabbage
  Water
  500g beef mince
  500g pork mince
  1 large onion, finely diced
  2 garlic cloves, crushed
  1 chilli, chopped ( optional )
  1 cup finely chopped herbs such as parsley, coriander, chives, dill
  1/2 cup medium grain brown rice, rinsed thoroughly
  1 1/2 tsp salt
  1/2 tsp freshly cracked black pepper
  50g butter or less depending on the fat content of the mince meat
  1 small onion, thinly sliced
  2-4 tbsp tomato paste
  1 ( 400g ) can crushed or diced tomatoes
  3 cups beef stock
  1 bay leaf
  
  Method
  
  Using a sharp knife remove 7-10cm of the cabbage core out.
  Place the cabbage into a large sauce pan top side down and cover with water. Bring to boil and simmer over a low heat for 15 minutes, then turn the heat off and carefully turn the cabbage top side up.
  Cover with a lid and let sit for a few minutes, then remove from water and set aside to cool.
  Remove the leaves one at a time.
  With a sharp knife shave the thick stem parts off.
  In a large bowl mix minced pork, beef, chilli, rice, onion, garlic and herbs together. Season with salt and pepper and mix well.
  Place one cabbage leaf on top of the working bench put a good handful of mince mixture closer to the stem end and roll into a log-like shape.
  Repeat with the rest of the leaves.
  Place cabbage rolls into a cast iron pot or any other lidded casserole pot.
  Melt butter in a saucepan over a medium heat.
  Add onion and cook till fragrant and lightly browned, then add tomato paste and cook for a further 2-3 minutes stirring continuously to avoid tomato paste from burning.
  Add crushed tomatoes and simmer over a low heat for 5-10 minutes stirring occasionally.
  Pour stock over cabbage rolls, then pour cooked tomatoes evenly over the top.
  Add a few springs of herbs and a bay leaf.
  Bring to boil over a medium heat, reduce the heat to low and simmer for 1 hour and 30 minutes.
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  Posted in Mains | 2 Comments | Tagged cabbage rolls, stuffed cabbage
- Peanut and Sesame Bars
  
  Posted at 2:41 pm by samskitchen, on October 7, 2015
  Many times I bought a similar kind of bars at our local health food shop, and many times I wondered, why on earth are they so expensive?! And I still wonder the same question after I’ve made them yesterday.
  There are only 5 ingredients in this recipe and it’s so simple to put together.
  These bars are little delights and they are definitely worth making.
  
  Ingredients
  
  400g peanuts roasted
  200g sesame seeds lightly toasted
  200g dates chopped into small pieces
  200g honey
  1 heaped tbsp muscovado sugar or sifted icing sugar
  Butter for greasing
  
  Method
  
  Prepare a 26x16cm or a 22×22 tray. Line with baking paper and lightly grease the paper with butter.
  
  In a large heatproof bowl mix peanuts, sesame seeds and chopped dates.
  
  Place honey and sugar into a pan. Bring to boil and cook till it reaches a soft ball stage. To determine the soft ball stage, drop a little bit of toffee into an icy cold water, it should form a soft gummy ball ( scroll down to see it in photos ).
  
  Pour the hot toffee over the peanut mixture, and mix working fast using a silicone spatula to avoid sticking. I used my hands once it cooled a little to get it mixed together more evenly. Spread into prepared tray and press hard to get it firmly packed. Leave to set. Once set cut with a sharp knife into a few bite size rectangles.
  Wrap individually if desired or simply pack into an airtight container.
  
  -33.989896 114.996640
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  Posted in Sweets | 0 Comments | Tagged dates, nut bar, peanuts, sesame seeds
- Beetroot and Dark Chocolate Cake
  
  Posted at 2:02 pm by samskitchen, on October 3, 2015
  When sky’s are grey and things look gloomy, I stay at home and bake a chocolate cake.
  There is something therapeutic about baking a chocolate cake, something that makes it all better.
  The aromas of cocoa and vanilla make my senses swirl in a waltz dance. And the cake I made today isn’t just any ordinary chocolate cake, it’s a beetroot dark chocolate cake, with deliciously gooey texture that melts in your mouth melting all the sorrows and disappointments away with it.
  Iced with chocolate ganache and topped with beetroot chips, to give a little hint of what is inside, this cake could be a lovely addition to an afternoon tea or a high tea, and why not have it for breakfast, if your soul is wishing to do so!
  
  Ingredients
  
  200g cooked beetroot peeled ( wrap beets in foil and bake at 180C till cooked through )
  225ml vegetable oil ( I used sunflower oil )
  3 eggs
  200g good quality dark chocolate
  1/2 cup cocoa powder
  250g sugar
  150g ( 1 cup ) plain flour
  1 tsp baking soda
  1 tsp vanilla essence
  
  Raw beetroot for beetroot chips
  
  For ganache
  
  150g good quality dark chocolate
  150 ml thickened cream
  
  Method
  
  Preheat oven to 170C.
  Prepare a 22 cm round cake pan lined with baking paper.
  In a large bowl mix all dry ingredients together.
  Break chocolate into small pieces and melt in a heatproof bowl over a double boiler or in a microwave. If melting in a microwave, keep a close eye to avoid from overdrying. I suggest to give it a mix every 30 seconds till the chocolate has melted.
  In a food processor, processes beetroot, melted chocolate and oil till smooth. Add eggs and process till blended.
  Fold beetroot mixture into the dry ingredients and pour into a cake pan. Gently tap the pan on a counter to remove any bubbles from the cake batter.
  Bake for 45 minutes. Leave oven door ajar and let the cake cool in a pan for 15 minutes. Remove from oven and leave to cool in a pan completely before icing.
  To make beetroot chips, peel beetroot strips with a vegetable peeler, place them on a lined baking tray and bake for up to an hour at 130C.
  To make chocolate ganache, break chocolate into small pieces, place into a heatproof bowl along with the cream and melt in a microwave or over a double boiler. Mix well to incorporate cream and chocolate together. Let the ganache cool before icing the cake.
  Ice the cake and top it with beetroot chips. Refrigerate for one hour to let the icing set, then cut a big slice and eat immediately! 🙂
  
  What a tantalising moment!
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  Posted in Sweets | 0 Comments | Tagged beetroot cake, cake, chocolate, sweets

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