Stir-Fry Lotus Root in Fermented Red Bean Curd 南乳藕片

Tuesday, 31 May 2011

After posting the recipe for Lotus Root and Chicken Stir-Fry, I got a lot of suggestions on ways to cook lotus root. @waiyeehong on Twitter suggested "Lotus root slices stir-fried with ginger, and some namyu (which melts down to coat the lotus root)... simple but delicious!". I was intrigued and went to the Chinese grocer and bought more lotus root the very next day.

Stir-Fry Lotus Root in Fermented Red Bean Curd 南乳藕片

The lotus root slices are supposed to be stir-fried with finely chopped (not minced) ginger and just a bit of nam yu/nam yee (fermented red bean curd), you don't need much as the flavour is quite strong. I used grated ginger instead as I don't really like biting into bits of ginger, I do like the taste of ginger though...I'm fickle I know :P anyway, do it however you want, it's just a matter of personal preference. The dish turned out really good, simple yet packed full of flavours. Every slice of lotus root was coated with the salty and spicy sauce, which went really well with plain rice or rice porridge.

Stir-Fry Lotus Root in Fermented Red Bean Curd 南乳藕片

Stir-Fry Lotus Root in Fermented Red Bean Curd 南乳藕片

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins
Cook time: 10 mins
Yield: serves 2

Ingredients:
  • 1 segment (about 200 g) lotus root
  • 1/2 tbs grated ginger
  • 3 cloves garlic - finely chopped
  • 1/2 tbs nam yee 南乳 (fermented red bean curd)
  • 1 tbs nam yee liquid
  • 1/2 tsp sugar
  • A splash Shaoxing wine
  • 1/4 cup water
  • 1 tsp sesame oil

Directions:
  • Peel and thinly slice lotus root. Rinse under running water to get rid of some starch.
  • In a small bowl, mash the bean curd together with the bean curd liquid until a paste is formed.
  • Heat up a bit of oil in a pan, add ginger and garlic, fry until fragant.
  • Mix in bean curd paste and stir-fry for a min.
  • Add all the lotus root, mix until all the lotus root slices are coated.
  • Add a splash of Shaoxing wine. Stir-fry until dry.
  • Mix in water, stir-fry until almost dry.
  • Remove from heat, mix in sesame oil and serve.

Another variation:
  • Add a bit of chili oil flakes and a splash of black vinegar.
Stir-Fry Lotus Root in Fermented Red Bean Curd 南乳藕片
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Black Sesame Brownies

Saturday, 28 May 2011

Or blackies?

I came across this delicious treat at Green Cilantro and made a batch very soon after as I am a huge fan of sesame seeds. It was so addictive I made another batch the following week.

Black Sesame Brownies

Black sesame seeds taste very much like the more commonly used white or brown sesame seeds. To me, the flavours are identical, the black being stronger. Black sesame is really good for you, it is a very good source of calcium and iron and is believed to help beautify the scalp, stop the graying of your hair and is a great solution to any hair loss problem. Besides, it's also good for the skin! So ladies, eat more black sesame seeds!

Black Sesame Brownies

The original recipe involves creaming the butter and whisking the egg whites, which results in lighter and fluffier cake. Since it's suppose to resemble a brownie, I wanted something fudgy and dense. I used melted butter instead of creaming the butter. By creaming the butter, you incorporate a lot of air into the butter. Melted butter on the other hand doesn't have those added air bubbles, so the texture will be denser. I couldn't find sesame paste, so I used sesame seeds and ground them into a paste with butter.

I added about 195 g of sugar for my first batch and found it too sweet.  I reduced the amount of sugar to 140 g for my second batch and it was still quite sweet, the wild boar on the other hand thought it was OK. If I ever make this again, I'll reduce the amount of sugar to about 100 g. Also, I'll have to find a way to make it fudgy the next time! Nonetheless, we still enjoyed both the blackies a lot. It was so moist and dense, and the whole cake just screams black sesame!

Black Sesame Brownies

Black Sesame Brownies

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 25 mins
Yield: 8-inch square cake


Ingredients:
  • 150 g unsalted butter - melted
  • 100 g black sesame seeds
  • 140 g caster sugar
  • 1/2 tsp light soy sauce
  • 2 eggs
  • 100 g plain flour
  • 1/2 tsp baking powder
  • 1 tbs black sesame seeds (to sprinkle on top).
Directions:
  • Pre-heat oven to 160°C (fan).
  • Combine melted butter and sesame seeds in a food processor or blender and blend until a paste is formed.
Black Sesame Brownies
  • Add sesame paste to a pan, add sugar and soy sauce, fry for a few mins until fragrant (oil will start to seaprate). Remove from heat and leave this to cool.
  • When sesame mixture is cool to touch (warm is fine), mix in eggs one by one.
  • Gently fold in plain flour until just combined.
Black Sesame Brownies
  • Pour batter into a lightly greased and lined square tin.
  • Sprinkle black sesame seeds on top. [Don't omit this step, as the sesame seeds add a nice crunch to the cake!]
  • Bake for about 25 mins or until a toothpick comes out clean.
Black Sesame Brownies

Have a great weekend everyone!
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Worldfoods Indonesian Fried Rice with Malaysian Spicy Grilled Chicken

Friday, 27 May 2011

This is a follow-up post on our Fusion Taste Team Challenge. Our first challenge was pad Thai, you can read all about it here. I combined the 2nd and 4th challange as the wild boar insisted that I serve the grilled chicken with fried rice. I couldn't say no as I also thought it would be an awesome combination.

Worldfoods Indonesian Fried Rice with Malaysian Spicy Grilled Chicken

Nasi goreng simply means fried rice in Malay and is a very popular dish in Southeast Asia. There are many variations and is typically stir-fried cooked rice in a tasty spicy sauce. Indonesian fried rice itself is usually quite plain, fried with only chili, garlic, onions, shallots and other seasonings. Additional ingredients such as meat, seafood or vegetables are rarely added into the fried rice, but instead, various accompaniments are served on the side, for example fried egg, crackers, sliced cucumber and the like.

Worldfoods Indonesian Fried Rice

For fried rice, I always use chilled overnight cooked rice. The rice looses a lot of moisture upon chilling and so you won't get clumpy and mushy fried rice. You can cook the rice on the day, but you will have to leave to cool for several hours. If you really forgot or don't have the patience, undercook the rice slightly before frying. I served mine with Malaysian spicy grilled chicken, stir-fried cabbage, crispy fried anchovies, thinly sliced omelette and red chili. Both dishes turned out really good. Both packed with rich and tasty flavours. The ayam percik marinade could use more chili though. Serving it with fresh red chili was a wise choice ;-P Overall, we were really impressed with the instant sauces and really enjoyed the combination.

Indonesian Fried Rice

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 4


Ingredients:
  • 3 rice cups uncooked rice (yield about 1 kg of cooked rice)
  • 3 eggs
  • 2 cups dried ikan bilis (anchovies)
  • 1/2 head white cabbage - shredded
  • 1 bottle Indonesian Fried Rice 'Nasi Goreng' Paste
  • 2 tbs kecap manis
  • 1 red chili - thinly sliced
  • oil

Directions:
  • Cook rice and leave to cool. Chill overnight.
  • The next day, make an omelette with 3 eggs. Cool and shred it thinly.
  • Deep fry or roast ikan bilis until crispy. [I used the Actifry for frying, was crispy after about 7 mins.]
  • Fluff the cold rice with a pair of chopsticks or fork, mix in about 2 tbs of oil, this helps to loosen up the rice.
  • Heat up a bit of oil in a work of frying pan, stir-fry cabbage until softened, seasoned to taste. Remove from pan and leave side for later use.
  • Heat 1 tbs of oil in a wok or frying pan and add all the nasi goreng paste and cook for 1 min until aromatic.
  • Stir in rice and cook for a further 3-5 mins or until heated through.
  • Add kecap manis and season to taste.
  • Serve with cabbage and garnish with shredded omelette, ikan bilis and red chili.

Note:
  • Indonesian Fried Rice 'Nasi Goreng' Paste ingredients: Water, Onion, Dried Chilli, Shallot, Garlic, salt, Sugar, Tomato Paste, Modified Tapioca Starch,Vinegar, Black Pepper, Yeast Extract, Turmeric.
  • 1 rice cup = 180 ml

Malaysian Spicy Grilled Chicken (Ayam Percik)

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Marinade time: 30 mins - overnight
Cook time: 10 mins
Yield: serves 4-6


Ingredients:

Directions:
  • Combine chicken and marinade, mix and leave to marinade for at least 30 mins, preferably overnight.
  • Grill until charred and done.

Note:
  • Malaysian Chilli Coconut Marinade ingredients: Water, Coconut Milk, Sugar, Dried Chilli, Salt, Onion, Modified Tapioca Starch, Dried Bird's-Eye Chilli, Black Pepper, Turmeric, Citric Acid.
Worldfoods Malaysian Spicy Grilled Chicken
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Easy Chinese Cabbage Soup

Wednesday, 25 May 2011

I never thought I'd say this, but I think I need a break from meat! We've been eating awful lots of meat lately especially beef. You might not noticed as I paced myself on the posting. I have a couple more recipes pending but I just couldn't bring myself to look at more meat pictures.

Easy Chinese Cabbage Soup

I never thought I'd say this too, but this is my current favourite vege dish. Vege plus my favourite, you will only hear this combo once. This dish is so simple and versatile. I usually add water and a bit of Knorr chicken powder. But I recently made a huge pot of home-made chicken stock and so I used that instead. If you are a fan of Marmite, that works too.

Easy Chinese Cabbage Soup

Easy Chinese Cabbage Soup

Printable recipe
By Pig Pig's Corner

Prep time: 5 mins
Cook time: 15 mins
Yield: serves 2-3


Ingredients:
  • 1 head Chinese cabbage - cut into strips
  • 1 1/2 cups low sodium chicken stock
  • 3 tbs goji berries
  • Salt
  • White pepper powder

Directions:
  • Place chicken stock into a pot and bring to boil.
  • Add all the cabbage and leave to cook until they are wilted. This should take about 10 mins or less. [1 1/2 cups of liquid is not enough to cover all the cabbage, don't worry, the cabbage leaves give out a lot of water.]
  • When all the leaves are soft, add goji berries and leave to simmer for another 5 mins.
  • Season to taste with salt and pepper.

Variations:
  • Marmite works well too.
  • If I run out of low sodium chicken stock, I use water + a bit of Knorr chicken powder.
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Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Monday, 23 May 2011

Formed in 1794, Keevil and Keevil is the oldest butcher in London's Smithfield Market, supplying meat to restaurants and butcher shops to wholesalers. Besides wholesale trade, they also offer a wide variety of meat products for retail customers and they are now delivering fresh meats and poultry across the UK via their online store. They offer many different breeds of beef and their Grass-Fed Australian beef is currently available to order online. They also offer specialist meats including kangaroo, crocodile, wild boar and ostrich. I was offered to review their beef and specialist meats. Since I've not had kangaroo nor crocodile, I asked for those to try.

Keevil and Keevil, London

Kangaroo meat is high in protein and low in fat (about 2%), about 40% of which is long-chain polyunsaturated fatty acid molecules which are believed to improve blood flow, reduce the blood's tendency to clot, and thereby reduce the risk of heart attack and stroke. It is high in protein and also rich in minerals such as zinc and iron. Besides, Kangaroo meat may be the highest known source of the healthy fat, conjugated linoleic acid (CLA), which possess potential anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis. Read here if you want to now more about the benefits.

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

The piece of meat I got had no visible fats or marbling in the meat like beef. Because of its low fat content, kangaroo should be cooked quickly or at controlled temperatures to prevent the meat becoming too dry. The original recipe involves cooking the kangaroo using sous vide, which is cooking the meat at controlled low temperatures in a vacuum pack. I didn't have the proper equipment, so I grilled the meat like what I usually do with beef steaks to medium rare.

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

The meat turned out surprisingly tender and juicy. The texture of the meat is like beef but the flavour is totally different and has a very mild game taste. Since the flavour is so subtle, I wouldn't suggest using strong marinades, not unless you want to mask the gamey flavour on purpose. I happen to like gamey flavours and so I excluded the port in the marinade. Wildboar: For me I felt that the kangaroo meat was slightly gamey and looked and felt a lot like beef. Wasn't a fan of the components individually: red wine sauce too tart, sweetcorn too sweet. But together they all melded together brilliantly.

Just don't think of it as cute, think it's healthy ;-P

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Printable recipe
Adapted from Ben O'Donoghue's recipe on Masterchef Australia
By Pig Pig's Corner

Prep time: 30 mins
Marinate time: 1 hr or longer
Cook time: 1 hr
Yield: serves 2


Ingredients:
For kangaroo:
  • 500 g kangaroo rump - cut into 2 equal portions
  • 2 tbs fresh thyme - finely chopped
  • 1 lemon's zest - grated
  • 3 cloves garlic - finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tbs truffle oil (plus more for rubbing)
For red wine sauce:
  • 1 shallot - sliced
  • 1 cup red wine
  • 1 cup low sodium beef stock
  • 25 g butter (plus more for sauteing shallots)
  • Salt
  • Pepper
For creamed corn:
  • 1 cup corn (I used canned corn)
  • 1 cup single cream
  • 1 clove garlic - crushed
  • Salt
  • Pepper
For balsamic mushrooms:
  • 25 g dried mushrooms (I used a mixture of oyster, porcini and shiitake)
  • 3/4 cup boiling hot water
  • 60 g (about 4) fresh shiitake mushrooms - sliced
  • 1 tbs butter
  • 3 cloves garlic
  • 1/2 cup low sodium beef stock
  • 2 tbs balsamic glaze (more or less to taste)
  • 1 handful fresh parsley - coarsely chopped
  • Salt
  • Freshly ground black pepper
Directions:
For beef:
  • Mix together thyme, lemon's zest, garlic, salt, pepper and 1/2 tbs truffle oil. Rub this mixture all over kangaroo steaks. Leave this to marinate for at least 1 hr.
  • Grill the meat for about 2 mins each side (for medium rare).
  • Rub/brush more truffle oil all over the grilled steaks immediately, cover losely with foil and leave to rest for at least 10 mins.
  • Serve kangaroo over balsamic mushrooms and creamed corn; drizzled with sauce.
For red wine sauce:
  • Saute shallots in a bit of butter until soft and translucent.
  • Pour in red wine and beef stock. Boil to reduce by 3/4. Remove from heat, stir in all the butter and keep warm.
For creamed corn: start early as this takes about 30 mins or longer to reduce.
  • Place the corn, cream and garlic into a saucepan. Cook until reduced by half; then puree with a stick blender until very smooth. Season to taste. [Boil on medium heat as the cream will rise and spill over if the heat is too high. Stir occasionally.]
For balsamic mushrooms:
  • Soak dried mushrooms in 3/4 cup of hot water until softened (about 15-30 mins). Drain and squeeze dry. Keep the mushroom soaking water aside for later use.
  • Heat butter in a saucepan, add fresh shiitake and softened mushrooms and sauté for 1-2 mins.
  • Add the soaking water until it is almost evaporated.
  • Stir in balsamic glaze and season to taste with salt and pepper.
  • Remove from heat and mix in chopped parsley.
Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Keevil and Keevil is currently offering an 25% off introductory offer on their usual Australian beef prices. Please see www.keevilandkeevil.co.uk for their full Beef range or phone 0207 248 3185. Offer expires at Midnight on 20th June 2011.
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Thai-Style Grilled Beef with Noodles

Saturday, 21 May 2011

I was sent a bag of goodies from Schwartz recently. A few bottles of spices, packets of recipe mixes, sauces and one of which, that caught my attention was this Perfect Shake Thai 7 Spice Special Blend. It contains a looooooong list of ingredients: Chilli Pepper, Cumin, Salt, Oregano, Garlic, Dried Garlic, Ginger, Coriander Seed, Dried Lemon Peel, Cumin, Cassia, Dried Chillies, White Pepper, Star Anise, Green Pepper, Onion Powder, Pineapple Powder, Jalapeno Powder, Cayenne Pepper, Cloves. Anything with such a long list of herbs and spices must be super tasty! 

Schwartz Perfect Shake Thai 7 Spice Special Blend

To actually get a real taste of the blend, I decided to serve it with something really easy and simple. Since it's National Grilling Week, a steak would be perfect! I was too lazy to marinate the beef beforehand so I grilled the steak first then infused the meat with flavourings. The beef turned out really good, very tasty and rich in flavours. The blend is pretty versatile, you can use it in stir-fries, salads, pair it with chicken, pork or just vegetables.

Thai-Style Grilled Beef with Noodles
A simple "shake", a perfect meal!

Thai-Style Grilled Beef with Noodles

Printable recipe
By Pig Pig's Corner

Prep time: 25 mins
Cook time: 5 mins
Yield: serves 2


Ingredients:
For beef:
For noodles:
  • 2 portions egg noodles (or any other noodles you prefer)
  • 1/2 bulb garlic - finely chopped
  • 1 stalk spring onion - sliced
  • 1 tsp grated ginger
  • 1 1/2 tbs light soy sauce (or to taste)
  • 2 tsp brown sugar
  • 2 tsp vinegar (I used cider vinegar)
  • 1 tsp sesame oil
  • 1 tbs olive oil
Directions:
For beef:
  • Mix together all ingredients for beef marinade in a bowl and set aside.
  • Grill beef until the doneness you desire. [For mine, I grilled it for 2 mins on a George Foreman grill. Allow 2 mins each side on a very hot cast iron pan.]
  • Rub marinade all over the grilled beef immediately after removing beef from the grill. Set aside and leave to marinade until the noodle is done.
For noodles:
  • Mix together all ingredients for the sauce in a large mixing bowl. Leave aside for later use.
  • Cook noodles according to instructions on packaging. Drain and transfer into the bowl with sauce. Toss to mix.
To serve:
  • Slice the grilled beef and mix beef slices in marinade.
  • Serve beef slices with noodles. Garnish with chili flakes and spring onions.
Note:
  • Ingredients of Schwartz' Thai 7 spice mix: Salt, Chilli Powder (12%)(Chilli Pepper, Cumin, Salt, Oregano, Garlic), Dried Garlic (10%), Flavourings, Ginger, Coriander Seed, Dried Lemon Peel (5%), Cumin, Cassia, Dried Chillies, White Pepper, Star Anise, Green Pepper, Onion Powder, Pineapple Powder (Maltodextrin, Pineapple Juice Solids), Jalapeno Powder, Cayenne Pepper, Cloves.
Thai-Style Grilled Beef with Noodles

Here's a question: Is it better to use superior herb and spice products, or to rely on less healthy options i.e. butter, fat, salt, sugar etc.? Do you think that herbs and spices could replace the fats and other unhealthy flavourings? 

Schwartz Herbs & Spices are available in all major retailers nationwide. For other healthy recipes and more information on the full Schwartz range, visit schwartz.co.uk

And my dear UK readers, don't forget to enter my George Foreman Grill Giveaway!
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Burgers: Not for the Faint-Hearted! And a Grill Giveaway!

Wednesday, 18 May 2011

My George Foreman grill finally arrived! It is from 'The Heritage' range of George Foreman grills in striking red. You may be familiar with Russell Hobbs Heritage collection of kettle and toaster, this George Foreman grill is actually designed in close partnership with Russell Hobbs.

George Foreman grill

The machine is 132 x 320 x 338 (mm) in HLW and is surprisingly light, about 2.5 kg. At a glance, it looks like a larger and classier version of my toasty maker. Like the toasty maker, it comes with a ready to cook indicator light. The light comes on once you switch on the machine and when the plates are heating up, the light goes off when it's ready for use. It has two non-stick heating plates - top and bottom. Unlike the toasty maker, the grill comes with floating hinges that enable cooking of extra thick food and the bottom grill plate is tilted at a certain angle allowing fat and grease to flow into the separate drip tray. And, it comes with a long shiny Chrome handle - nice.

George Foreman grill - burgers

To kickoff the National Grilling Week, I made some burgers - 2 different burgers but both using the same beef patties. On the first day, I made this awesome Jamie Oliver's Botham burger that I saw on Zurin's blog. Beef burger with caramelised onions and curry mayonnaise. I added ground ginger and garlic to the patties for extra flavour. It turned out amazing - there was just the right amount of spices, not too overpowering, and the curry mayonnaise complemented the spiced beef patties really well, adding extra flavour and creaminess. The addition of caramelised onion was genius, adding sweetness to the spiced savoury burger.

Jamie Oliver's Botham burger

The next day, I made an adaptation of Malaysia's famous Ramly burger. If you've never had Ramly burger, you are missing out big time. Ramly Burger stalls are roadside burger vendors usually found outside a 7-11 store at night. The opening times vary depending on the location, but usually late at night until wee hours in the morning. Each Ramly Burger stall has its own secret recipe but the ultimate Ramly Burger consists of 2 meat patties, lots of margarine and cheese, wrapped in a very thin layer of egg and topped with onions, cabbage, mayonnaise, Worcestershire sauce and Maggi Seasoning. Which is the best you may ask. Almost all KLites will tell you it's the stall in Ampang (OM Burger located at Lorong Kolam Air Lama 1 (in front of 7-11), Ampang). They have the sloppiest, greasiest, tastiest burger you've ever had. These artery-clogging burgers are extremely EXTREMELY tasty. Please add this to your to-eat list if you ever visit KL!

Om Ramly burger, Ampang
Check out my Flickr for more Ramly burger porn.

Back to my version of sloppy burger.

Ramly-style burger

I halved the beef patties and made them into smaller patties as I wanted to sandwich a cheese slice in between and wrapped the whole thing in egg. The patties were still too big and fat and I had to use 2 eggs to wrap them. I'd flatten them more next time (YES, there will certainly be a next!).

Ramly-style burger
I used butter and oil to fry the eggs. Tip: use more oil and butter! You will be rewarded.

I topped the burger with curry slaw and tomato sauce. The tomato sauce is a must IMO for that extra sweetness and tang, it went amazingly well with the curry mayo. The wild boar drowned his potato chips in that curry mayo and tomato sauce. He was on the verge of licking that bowl clean. Another amazing burger meal.

Ramly-style burger

All in all, I am quite happy with the new grill. Stylish design and compact, grilling was easy and quick. By grilling the top and bottom simultaneously, the food cooks over twice as fast. The unwanted fat and grease gets channelled away into the drip tray, which makes food much healthier. Besides, the plates leave nice grilled marks on the food! The cleaning was a breeze too. Since it's non-stick, the charred bits came off easily. It would be perfect if the grilling plates are detacheable. Maybe it's the OCD in me, but I would like to be able to clean and rinse the whole plate under water just to be sure. The charred bits do get stuck in awkward nooks and crannys while you wipe and clean the plates (especially the top plate) and that can be a pain (like my toasty maker!).

George Foreman grill - burgers

Spiced Burgers

Printable recipe
Adapted from Cherry on a Cake (Jamie Oliver's Botham burger)
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 1 hr (most time spent on caramelising the onions)
Yield: serves 4


Ingredients:

For beef patties: makes 4 patties

  • 500 g lean minced beef
  • 1/2 (about 120 g) red onion - finely chopped
  • 1/2 tbs coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp Schwartz ground ginger
  • 1 tsp Schwartz garlic granules
  • 1 tsp Colman's mustard
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs
For curry mayonnaise:

  • 6 tbs mayonnaise
  • 1 1/2 tsp curry powder (or to taste)
  • 2 tsp Colman's mustard (or to taste)
For caramelised onions: enough for 2 burgers

  • 1 large onion - cut into wedges
  • Oil
  • A pinch salt
  • 1 tsp brown sugar
For curry slaw:

  • Curry mayonnaise (recipe as seen above)
  • Raw cabbage - shredded
  • Carrot - shredded
  • Red onion - thinly sliced
  • Agave nectar (or honey)
Other ingredients:
  • Burger buns
  • Cheese slices
  • Eggs
  • Fresh tomatoes - sliced
  • Tomato ketchup
Directions:
For beef patties:

  • Mix all ingredients together and form 4 large patties.
  • Cook in a Foreman grill for 5 mins or 230°C for 15 mins. [the patties were completely cooked through for that amount of time. Remove patties from grill earlier if you want the middle to be pink. For smaller meat patties i.e. the Ramly-style burger, 2 mins was sufficient.]
For curry mayonnaise:

  • Mix all ingredients. Curry powder and mustard to be added to taste.
For caramelised onions: start early or do this first as it takes about 1 hr.
  • Place all ingredients into a pan with a little bit of oil. Leave to cook until browned, stirring occasionally. Before removing form the pan, add a splash of water or stock to deglaze the pan.
For curry slaw:
  • Place cabbage, carrot and red onion in a mixing bowl. Mix in enough curry mayonnaise till you get the desired consistency you want.
  • Add agave nectar to taste.

____________________________________________________________________________________
For a chance to win a George Foreman Heritage grill, do one or more of the following, or all to increase your chances of winning:

  • Simply leave a comment with a valid email address telling me what you'd cook with the grill.
  • Like Pig Pig's Corner Facebook page.
  • Like  George Forman Grills UK.
  • Stumble this post (see the stumble button on the left side of this post?).
Please include which of the above you did in your comment, so I'll take those into account. 
The competition ends at Midnight GMT 27th May 2011 and a winner will be selected using random.org. This is open to UK residents only. Sorry my non-UK readers! 

Good Luck!!!

Reminder: On Thursday, there will be a live Q&A with The Food Doctor, Ian Marber, between 11am - 12pm. Ian Marber is going to be answering questions relating to diet and health from the George Foreman twitter handle @georgegrillsuk. All you need to do to submit a question is include #getgrilling somewhere in your tweet.

________________________________________________________________________________

This giveaway is now closed! The winner is:

Sukie "I'll definitely grill loads of chicken patties (my favourite!) I have done all the following - liked both pigpigscorner and George Forman Grills as well as followed pigpigscorner and George Forman Grills on Twitter!"

Congratulations!

Thank you for all your entries!
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Let's Get Grilling!

Monday, 16 May 2011

The National Get Grilling Week starts today!

National Get Grilling Logo
This is a campaign organised by the George Foreman Grills calling the nation to celebrate the health and taste benefits of grilled food. During the week there will be several other events running in celebration of NGGW, including a twitter online Q&A with the Food Doctor, Ian Marber. They have also produced a 7 day diet plan for NGGW to show the health benefits of grilling. You can find out more on their Facebook page, Twitter @georgegrillsuk #getgrilling as well as their website.

The people at George Foreman are sending us a grill, some food and some recipes for us to try this week. I've received the food but am still waiting for the grill. Hopefully the grill will arrive today so I can do some grilling for dinner tonight! I will be doing a lot of grilling this week, steaks, burgers and kebabs are already on the menu. I will also be doing a George Foreman grill give away at the end of National Get Grilling Week, so stay tuned!

George Foreman Grill
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Gravlax (Dill-cured Salmon)

Gravlax, which translates into "buried salmon", is a Scandinavian dish made of raw salmon, cold-cured in salt, sugar, and dill. It is delicious to eat, expensive to buy, but extremely easy to make at home. You need good quality salmon fillets, salt, sugar, pepper, dill, all of which are easy to get, and 48 hours of patience.

Gravlax (Dill-cured Salmon)

My original plan was to include Vodka as it is thought to bring the flavour out of the other ingredients and help permeate the salmon resulting in smoother taste and finish. I was too excited and too engaged in photographing the ingredients and process I forgot all about it until it's all wrapped up tightly in 3 layers of clingfilm. Oh well, there will deifnitely be a take 2 as it was really delicious - salty, spicy and delicate fresh flavours.

Gravlax (Dill-cured Salmon)

I wiped away the briny mixture and sliced the salmon straightaway after 48 hrs of curing and found it was too salty. So for the second fillet, I rinsed off all the briny mixture, patted dry with paper towels then sliced before serving.

Gravlax (Dill-cured Salmon)

Printable recipe
Adapted from Honest Vanilla
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 48 hrs


Ingredients:
  • 2 x 200 g salmon fillets
  • 30 g sea salt
  • 8 g sugar
  • 8 g brown sugar
  • 5 g (about 2 tsp) freshly ground black pepper
  • 7 g (about 6 sprigs) fresh dill
Directions:
  • Washed salmon fillets under running cold water and pat dry.
  • Lay both pieces of fillet, skin-side down on a large cling wrap.
  • Mix dill, salt, sugar and pepper in a bowl.
Gravlax (Dill-cured Salmon)
  • Spread the herb mixture evenly on one piece of the fillet.
  • Place the other fillet over it, rub mixture on the sides of the fillets and hold down tightly.
Gravlax (Dill-cured Salmon)
  • Wrap salmon fillets in 3 layers of cling wrap and seal it in a Ziploc bag.
Gravlax (Dill-cured Salmon)
  • Place it in the fridge and use a chopping board to weigh down the fillets.
  • Chill for 48 hrs and remember to turn it over every 12 hrs so that the briny mixture that develops over time will bastes the fillets evenly.
  • Before serving, remove fillets from briny mixture, rinse away the brine and pat dry with paper towels. Slice thinly and serve.
Gravlax (Dill-cured Salmon)
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The Saucy Fish Co.

Saturday, 14 May 2011

I was contacted by The Saucy Fish Co. quite awhile ago asking if I would like to try out their new range of fish cakes and of course I happily said yes! I was sent a couple of vouchers that I could use at Tesco's and it took me quite awhile to source out those fish cakes. I went to a few Tesco stores, some quite large and they only had the Salmon Fillets for sale. After quite sometime, I finally found those precious litle fish cakes and quickly snapped up the LAST two packets on the fish aisle. Lucky me!

the saucy fish co

Here's a bit about The Saucy Fish Co. They started last year and their aim is to make it easier for more people to be adventurous with the flavours they try with fish. They’re big on only using natural ingredients and responsibly sourced fish and their aim is to encourage people, who wouldn’t really have the time or know-how to cook fish otherwise, to enjoy something a little bit different.

the saucy fish co fish cakes

The fish cakes come in two flavours – Salmon and Hollandaise or Smoked Haddock and Davidstow Cheddar. Both with a creamy sauce in the centre. The salmon fish cake has 19% salmon and 15% cod while the smoked haddock fish cake has 19% smoked haddock and 15% haddock. The recommended cooking time was spot on, and the fish cakes came out nice and crispy on the outside, moist and soft on the inside. On top of that, the buttery and creamy filling oozes out when it's cut open - YUM. I thought they had a reasonable amount of fish and they were amazingly tasty especially with the melty filling. We really enjoyed them and just wish we have them at our local Tesco.

the saucy fish co fish cakes

We also picked up a packet of Salmon Fillet on the way. The packet has two fillets and came with a packet of watercress and creme fraiche dressing. I pan-fried them and the fillets turned out surprisingly good - very moist and fresh. I thought the sauce was a bit undersalted so I seasoned to taste with a bit of salt. The tangy and herby sauce went really well with the oily fish. It was buttery, creamy and the herby, peppery flavours of the watercress came through really well. All in all, another very enjoyable dish, just a little too small for two people!

the saucy fish co salmon

The Saucy Fish Co's products are available exclusively in Tesco's. For more information about The Saucy Fish Co. and its range, visit The Saucy Fish Co. website.
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