Browsing Archive: November, 2009

Brioche Mousseline

Posted by Milagritos on Sunday, November 22, 2009, In : Bread

This is a thoroughly delicate, tender and buttery brioche from Bernard Clayton, Jr. His book, "The Breads of France" is full of good, practical information and despite it being a 1978 publication it is worth chasing down. I have had this book for a while and have prepared a couple of recipes from it but not yet the brioche. I then noticed that the Bread Baking Babes were baking this brioche for November and decided to join in the fun.

This bread is supposed to be hand kneaded but today Sydney...

Pod's Chinese Cucumber Salad

Posted by Milagritos on Saturday, November 21, 2009, In : Salads

Pod's (my husband's) cucumber salad has become a family staple because it's easy to prepare, the flavours are exciting and it will last a few days in the fridge without becoming soggy...it is in fact, a style of pickle.

Pod's Chinese Cucumber Salad

Ingredients:

Medium sized Lebanese or Telegraph cucumbers: 4-6, crushed with the back of a chinese cleaver, then cut into bite-size pieces

Garlic: 4-6 cloves, squashed then chopped finely

Fresh coriander: 1 generous bunch, chopped

Spring onions: 6-10 st...

Seven-Hour Leg of Lamb with Wine and Herbs

Posted by Milagritos on Saturday, November 21, 2009, In : Roasts

This is a recipe that I had been thinking about for a while. The work is minimal and it is very delicious. I would use lamb shoulder next time as the only aspect about this dish with which we weren't happy was the texture. Despite using a very fatty organic leg of lamb free from trimming we ended up with meat that was a bit dry. I personally dislike dry meat, I know others don't mind it at all and to each their own but, again, I will try with a cut of meat with much more fat and connective ti...

Mum's Caramelised Pork Belly with Taro

Posted by Milagritos on Saturday, November 21, 2009, In : Braises

Have I already said mum's a great cook? She asked what we wanted to have for dinner and I mentioned that the pork belly had to consumed today...and this is what she presented at dinner time.

Mum's Caramelised Pork Belly with Taro

Ingredients:

Pork belly: 500 grams, cut into 1 x 1 inch squares

Spare Rib Sauce: 2 tablespoons

Chu Hou Sauce: 2 tablespoons

Preserved beancurd: 2 tablespoons

Sesame oil: 2 teaspoons

Dark soy: 6 tablespoons

Chinese rice wine: 2 tablespoons

Fresh coriander: 1/2 cup, chopped

Fres...

Kasoundi

Posted by Milagritos on Tuesday, November 17, 2009, In : Sauces and condiments

I had been one a lookout for a good kasoundi recipe ever since I tried Babka's kasoundi in Melbourne. This is by far the best I've come across, it is definitely a keeper. My dear friend Fion obtained this recipe from Kyneton Ridge Estate, thanks Fion!

Kasoundi, recipe adapted from Kyneton Ridge Estate

Ingredients:

Fresh ginger: 250 grams, grated

Fresh garlic: 125 grams, peeled

Fresh green chillies: 70 grams, seeds removed

Malt vinegar: 500 ml divided into two portions of 150 ml and 350 ml

Ripe Roma...

More Andrea Nguyen's dumplings: Nepalese Spiced Lamb Dumplings

Posted by Milagritos on Tuesday, November 17, 2009, In : Dumplings

I made these dumplings at the same time I made the pork and Napa cabbage ones. I do not recommend making more than one type of dumpling at a time, on your own. Very typical of me, I doubled each recipe and ended up making 128 dumplings for 4 adults. Yes, I do over-cater and it's a bad habit, I know, but I do not enjoy the look of friends hankering for more food at the end of a meal...although it is only slightly worse than friends who beg for mercy and ask you to stop when you bring out the ...

Andrea Nguyen's dumplings: Pork and Napa Cabbage Water Dumplings

Posted by Milagritos on Tuesday, November 17, 2009, In : Dumplings

Dumplings are our weakness.We could eat them everyday, and sometimes, we actually do. I've been meaning to cook from Andrea Nguyen's "Asian Dumplings" for a while but haven't had the time until our friend Suzanne decided to organise a dumpling lunch at her place. There was no choice, I had to make dumplings despite all the other thousands of recipes I wanted to try.

I have modified the recipe here and there, and then, only as a matter of personal preference. Dumplings turned out delicious, fi...