Category Archives: Recipes – Monday Dinners

Seafood Chowder


I learnt this easy seafood chowder from watching Masterchef Australia. Fleur Sullivan, the chef, is from NZ!

This seafood chowder is made with roux, a mixture of flour and butter. I’ve modified this recipe a bit to reduce the amount of butter to make it lighter. You can pretty much add any seafood in as you like, using any in season, fresh produce you can find locally. Choose a firm type of fish, like Hapuka, which is a grouper in NZ. You can also use little neck clams, scallops or mussels.

Ingredients
150g butter
1 onion, diced
2 carrots, diced
2 sticks celery, diced
150g plain flour
100ml white wine
140g tomato paste (equivalent to 1 tub of tomato paste)
2 litres seafood* or fish stock, warmed
1 teaspoon smoked paprika
2 bay leaves
Celery stalk, 10cm piece
1 stalk fresh thyme
300g Harpuka or Basa, diced
20 prawns, shelled and deveined
2 squid tube, cleaned and scored, cut int strips

*The seafood stock is one I’ve made earlier with the heads of scampi heads boiled down with “the holy trinity” vege trio – onions, carrots and celery (Mirepoix in French). This vegetable mix is a very common starter for soups and stews. They are usually finely diced and then sautéed in oil or butter.

Instructions

In a large heavy based saucepan melt butter and add diced vegetables. Sweat for a few minutes but do not allow to colour.

Add the flour and cook for 2 minutes or until mixture has a sandy texture.

Slowly pour in the wine and tomato paste and bring together as it thickens to remove all the lumps.

Add the warmed stock slowly, stirring continuously, and drop in the herbs and spices.

Allow the chowder to come to the boil, and stir to keep the ingredients from sticking to the bottom of the pan.

Add all the fish and shellfish and simmer until the shells begin to open and the fish is cooked through.

Serve with sourdough or ciabatta.

Vietnamese Beef Noodle Salad


I LOVE Vietnamese food. I can’t seem to get enough of it. On our last Christmas trip to Hong Kong we went for Vietnamese lunches for not once, not twice, but at least four times (mum correct me if I am wrong but that is all the photos are showing.) I’ve got to do something about that – make it at home!. This here is admittedly a summer dish – light and refreshing is what it is, so it wasn’t particularly fitting for a cold autumn dinner. It didn’t stop us from eating it all though, as it was so delicious!

The ingredients you need are relatively simple:

Ingredients

300g Rump or Sirloin beef, thinly sliced
1/2 cucumber, juliened
1 cup of bean sprouts
a handful of mint leaves
1/4 cup crushed roasted peanuts
1/3 red capsicum, sliced
1 sping onion, juliened
2 stalks of lemon grass, whites only
2 tsp fish sauce
1 tbsp corn flour

Sauce

4 tbsp Fish sauce
4 tbsp palm sugar, shaved
2 tbsp shao xhing wine (or sherry)
juice of 2 limes

Instructions

Marinate the beef with the lemon grass, fish sauce and corn flour for 30 minutes.

Bring a pot of water to a boil and place the rice noodles in. Cook for 3-5 minutes, check to make sure they are cooked (and not over! Cooking times will vary with different brands, so always test it.) Drain and rinse in cool water. Drain again and set aside.

Heat the wok and add about 1 tbsp oil. Quickly stir fry the beef until it has just cooked (about 1 minute). Remove from pan and set aside.

Mix the bean sprouts, cucumber, spring onions and capsicum in a bowl.

Using tongs, pick up some rice noodles and place them on the bottom of a bowl or the centre of a plate. Place a handful of the vegetables on top, add some beef slices, some freshly torn mint leaves and a sprinkle of crushed peanuts.

Place the sauce in small bowls for each person to pour over the noodles.

Easy peasy! Are you making this today?

Chinese Poached Chicken


This is a dish where most of the cooking is done without spending too much time in front of the stove. You can work on your other dishes while this is cooking. Yes you have a bit of chopping and tearing to do in the end, but to me it is time well spent for a healthy, delicious and succulent dish. Chicken cooked like this remains very moist and tender. J loves this.

Ingredients:
1 size 14 whole chicken
2 litres chicken stock
2 teaspoon salt
8 whole black peppercorns
1 stalk of green onions, chopped into finger long lengths
5 slices of ginger
Enough water to cover the chicken

Dipping Sauce:
5 Tbsp oil
2 stalks of green onions, chopped into small thin rounds
4 slices of ginger, chopped into small pieces
3 tsp salt

Garnish (optional):
Cucumber ribbons
Coriander
Spring onions
Garlic chilli sauce
——————————————————————————–
Preparation time: 20 minutes
Cooking and cooling time: 1 hour and 10 minutes

Instructions:

1. Place the chicken, chicken stock, salt, peppercorns, green onions, ginger in a large stockpot and set it over high heat. Add enough water to cover the chicken.
2. Bring this to a boil, reduce heat to a low simmer, and cook for about 1 hour until the chicken is still very tender. Skim the surface of any foam. (If you own a Thermos cooker, then you would bring this to a boil for 5 minutes, take it off the heat and place it in the outer shell of the Thermos cooker for an hour).
3. Remove the chicken and place in a large bowl. Chill it with cold water. Replace water a few times until the chicken has cooled down.
4. Once the chicken is cool to the touch, set it in a large bowl.
5. If you don’t like eating chicken skin, gently remove it and discard.
6. Remove the wings and drums off. Reserve for plating.
7. Tease the two breasts off the bones – they should come off quite easily if the chicken is cooked. (If there are any signs of an undercooked chicken, you can put the whole chicken in the microwave for a short 30 seconds to finish the cooking process.) Set aside.
8. Continue to remove all the meat off the bones. Discard all bones.
9. Slice the chicken meat into thin pieces. Plate up with wings and drums on the side.
10. Make your dipping sauce by heating the oil in a small pan. Add the chopped green onions, ginger and salt. Fry until it is fragrant, about 1 minute.
11. Pour this into a dipping sauce dish, and serve with chicken.
12. Best served with hot rice and optional garnish of cucumber ribbons, coriander, extra spring onions and hot chilli sauce.

Dumplings with Pork and chinese chives


I haven’t always made macarons. Believe it or not, I cook more savory dishes than sweet! When I feel stressed and in need to do something to relax, I make dumplings*. It’s quite therapeutic really, mixing ingredients and wrapping the little parcels of joy. I think it is the repetitive nature of the process, that calms me down and allows my thinking brain a rest.

Today J will demo for you how these are made.

Pork and Chinese chives filling
400g lean pork mince
100g fatty pork mince
1 large bunch of Chinese chives
1 egg
2 tsp chicken stock powder
1 tbsp sugar
2 tbsp shao xhing wine ( or sherry)
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp corn flour
1 tbsp sesame oil

wraps
1 packet of dumpling wrappers (60 pcs), these can be round or square shape.
Small bowl of water, for sealing
Extra flour, for dusting

Mix all of the filling ingredients together and let it marinate for 20 minutes.
In the mean time, take the dumpling wrappers out of the fridge and let it return to room temperature before starting to make the dumpling. They are more pliable i.e. if you are greedy you can fit more into each dumpling.

Take a little spoonful of filling and place it in the middle of the wrapper.

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Dip your finger into the bowl of water and wet the edge of the wrapper.

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Fold the wrapper over the filling, forming a moon shape.
Pinch the edges of the dumpling to seal it off (there are many ways of pinching the dumplings, however this is the easiest way, at least for J.)

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Fill half of a large pot or saucepan with water and bring it to a boil. (note not to fill over two- thirds of the pot as you will be adding more water later on.) Add 1 tsp salt to the water and add the dumplings in, be careful not to over crowd the pot.

When the water returns to a boil, pour in half a cup of cold water and wait for it to return to a boil. At this point, you add a second half cup of cold water. This is repeated until you have added water three times in total and the water has returned to a full boil. The dumplings are ready!

Serve with chilli paste, soy sauce and/ or Chinese red vinegar.

* It is very possible that next time I feel like doing something repetitive, I will be making macarons!