*adapt from Jamie Oliver's recipe
- 4x chicken leg
- bunches of basil leaves
- 2 handful of cherry tomatos, halved
- Olive oil
- salt/pepper
- 10 cloves of garlic
- A handful of New potatos, halved
1. pre heat oven 200 for 10 mins
2. line the chicken in a baking tin, season with salt/pepper
3. spread with cherry tomatos, basil leaves and olive oil
4. spread with potatos and garlic
5. oven roast for 90 mins
Thursday, 25 June 2009
Tuesday, 31 March 2009
Vegetarian risotto
- 200g risotto rice
- 1 carrot, chopped into small square pieces
- 5-8 asparagus, chopped
- 5 mushrooms, squared
- 1 onion, minced
- 2 shallot, minced
- 2 garlic, crushed
- 500ml vegetable stock
- 150 ml white wine (optional)
- fresh parsley
1. fry onion, shallot and garlic in olive oil until golden brown
2. add risotto rice, stir to coat, add the white wine
3. add stock to the rice mixture bit by bit, only adding more when it's absorbed in the rice
4. add the vegetables, season with salt
5. cook until vegetables are cooked through. The rice takes about 20-30 mins.
6. serve with fresh parsley and pepper
I make the rice into a pile and pour remaining stock on top, while the risotto is still hot it absorbs the stock and leaving it moistened
- 1 carrot, chopped into small square pieces
- 5-8 asparagus, chopped
- 5 mushrooms, squared
- 1 onion, minced
- 2 shallot, minced
- 2 garlic, crushed
- 500ml vegetable stock
- 150 ml white wine (optional)
- fresh parsley
1. fry onion, shallot and garlic in olive oil until golden brown
2. add risotto rice, stir to coat, add the white wine
3. add stock to the rice mixture bit by bit, only adding more when it's absorbed in the rice
4. add the vegetables, season with salt
5. cook until vegetables are cooked through. The rice takes about 20-30 mins.
6. serve with fresh parsley and pepper
I make the rice into a pile and pour remaining stock on top, while the risotto is still hot it absorbs the stock and leaving it moistened
Sunday, 15 March 2009
親子丼
Easy dish using left over food and is quick to make.
200g chicken strips
1 chili
2 eggs, beaten
1 tsp black sesame
2 spring onions, cut sideways
1 tsp sesame oil
1 tbsp mirin
1. stir fry the spring onions in a little bit of oil on high heat, when sizzling, add the chicken
2. fry the chicken on medium heat, until cooked
3. add freshly cut chili (add this in step 1 to make it spicier)
4. mixed all together with some sesame oil and mirin, cook for a further minute
5. pour the egg over the dish, cook first on high heat until the egg sauce starts to solidify, turn on low heat - fluff the egg gently by running the spatula along the pan
6. serve on top of plain rice and sprinkle black sesame on top
200g chicken strips
1 chili
2 eggs, beaten
1 tsp black sesame
2 spring onions, cut sideways
1 tsp sesame oil
1 tbsp mirin
1. stir fry the spring onions in a little bit of oil on high heat, when sizzling, add the chicken
2. fry the chicken on medium heat, until cooked
3. add freshly cut chili (add this in step 1 to make it spicier)
4. mixed all together with some sesame oil and mirin, cook for a further minute
5. pour the egg over the dish, cook first on high heat until the egg sauce starts to solidify, turn on low heat - fluff the egg gently by running the spatula along the pan
6. serve on top of plain rice and sprinkle black sesame on top
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