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Sunday, 25 September 2011

Nam Jim Chicken - Eating Veges made Easy!

I am pretty hopeless at following recipes and the moment I read one I start imagining the flavour of the ingredients and wondering what else I could do it with, what substitutes I would need etc.  

This tasty asian-insipired way to prepare chicken is no different, but it is one of my favourite dishes because it was a chance conversation with the lovely Linda Collard (@lgcollard) on twitter that introduced it to me. Thanks to how delicious and easy it is to prepare, it has now become a regular feature on our dining table.

You can use as little or as many vegetables, leafy greens, herbs etc as you like. The fresh, clean, asian flavours with its spicy tangy sauce on a bed of fluffy white rice can be easily adjusted to suit different diets (dialed down for a low fat version, tofu etc).

 

Nam Jim Chicken


 8 chicken thigh fillets

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons grated palm sugar

1 cup loosely packed thai basil leaves*

1 cup loosely packed coriander leaves

3 cups (240g) bean sprouts*

 

Nam Jim sauce

3 long green chillis, chopped coarsely

2 cloves garlic, quartered

10cm stick fresh lemongrass, sliced thinly

3 green onions, chopped coarsely

1 coriander root, chopped coarsely

1/4 cup lime juice

1 tablespoon fish sauce

2 tablespoons grated palm sugar

 

Method

  1. Combine chicken in large bowl with cumin, coriander and sugar; toss to coat in mixture
  2. Cook chicken in lightly oiled and heated frying pan (I just used spray oil) until browned all over and cooked through
  3. Make nam jim sauce by lending or processing all ingredients
  4. Serve chicken on combined herbs and sprouts; top with nam jim sauce

 

* Some of my modifications

I find the thai basil leaves can be quite overpowering for the flavours in this dish so you can increase the coriander leaves or just reduce the amount of thai basil you use.  I love pak choy - think it is absolutely delicious so before I remove the chicken from the pan I put about 3 trimmed bunches of pak choy on top of the chicken and cover with the lid to quickly steam them.  As you assemble the sprouts and herbs on the plate, arrange the pak choy on top before adding the chicken and sauce. 

Now I am positively hungry thinking about it!

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Posted via email from @RadhikaR's Internal Dialogue

Thursday, 15 September 2011

Worth a Visit : Mushiro Japanese Restaurant - Balmain

Balmain is a popular part of town with some great eateries to choose from.  I haven't spent much time there at all so I was thrilled when out of the blue the husband decided we take a diversion off our usual route home from work and grab and early dinner (n.b. spontaneity is nice, do it often!).

We had hoped to stop into Efendy but found it closed for the night so we parked up off Darling Street and decided to have a bit of a wander. Unfortunately I am still recovering from a fall and had foolishly (in my own vanity) worn low heels that had by that time of night had me in extreme pain, so we weren't planning on wandering far.  We couldn't reach an agreement on what we wanted to eat once the thought of turkish food had entered our minds.  

We wandered past Mushiro three times, each time glancing just a little longer at the folk seated around the sushi train bar before we thought why not.

Because we were looking forward to an early night we decided not to be overly adventurous with the menu, which was quite good with several dishes available in every category.  We started with the obligatory miso soup. It was lovely, piping hot, lightly seasoned and just the right level of saltiness to be enjoyed.  

We decided on two gyoza to start with (prawn and vegetarian). Served beautifully on wooden board with a lovely tangy chilli sauce on the side.  They were delicious, not too oily with the flavoursome fillings that make gyoza one of our favourites.  

For mains we settled on simple favourites, salmon teriyaki and a chicken yakisoba. The salmon teriyaki was a happy medley of lovely pieces of fresh salmon with a salad of pickles.  The husband looked extremely happy with his choice. I had the yakisoba that was deliciously moreish. The noodles were perfectly dressed but not drowned by sesame oil and while it looked simple the flavours had you digging in for one more mouthful. We happily traded across the table and for me a sure sign of satisfaction was when hubby insisted on eating what I had left!

The service was lovely and the restaurant impeccably clean (if not stark). It is always a little disarming but notable that you can spot the chefs preparing sushi and waiting on the orders to prepare dishes. 

We waddled back to our car with full bellies knowing we would be back and how lucky Balmain locals are to have such a good choice for a Japanese eatery in their suburb.

Mushiro Japanese Restaurant

359 Darling St

Balmain, 2041

Posted via email from @RadhikaR's Internal Dialogue

Sunday, 11 September 2011

Aniseed Doughnuts with Berry Yoghurt - Malpoura

Doughnuts are a universal food and so many cultures have their respective versions of hot, crispy, sweetand fried goodness. Whether rolled in cinnamon sugar, dipped in chocolate, filled with bananas or with jam they delight just about everyone.

Rugby World Cup 2011 has kicked off on a chilly weekend.  I took advantage of the extra time indoors to prepare this treat for us. Deliciously flavoured with aniseed then soaked in macerated strawberries in a creamy yoghurt it is all sorts of indulgences and well worth the effort. You can either have them hot with cool sweet yoghurt on top for a lovely contract in textures, or soaked & swollen in the yoghurt.  It is a favourite in our house and this Kurma Das recipe is very easy to prepare so give it a go!

Posted via email from @RadhikaR's Internal Dialogue

Tasty weekend Brunch: Homestyle Baked Beans & Baked Eggs

After seeing a post for home made baked beans and enjoying the same at a Paddington cafe recently I was keen to give it a try myself.  With only the memory of the flavours I enjoyed I embarked on the task sans recipe.  Thankfully the final result is not only delicious but extremely forgiving. Had to do a bit of substitution but that's the great thing about this weekend brunch, it can help clear out your fridge for your next shop.  I have since found some recipes with ketchup and vinegar - these would be great if you used dry beans rather than tinned.  I think a pressure cooker would also be a quick way to prepare these

Here is my attempt:

Homestyle Baked Beans

Ingredients

  • 2 tins canellini beans (pinto is traditional for baked beans, but you could easily add red kidney or mix your favourites) - rinsed in cold water
  • 2 tins chopped tomatoes (I let this one reduce alot so needed the extra tomatoes)
  • 3 tblsp tomato paste
  • 3 green (spring onions)
  • 2 green banana chillis (finely diced capsicums could be substituted)
  • 1/2 cup diced smoked chicken (any smoky meat of course bacon would be the favourite) 
  • Olive oil
  • 1 tblsp raw sugar
  • Water
  • Bay leaf
  • Smoked paprika
  • Black pepper
  • Salt
  • Fresh herbs (parsley, coriander or basil leaves)

Prepare

  1. Saute onions and chillis in olive oil till translucent. Add bay leaves (according to taste) then smoked chicken/bacon to brown;
  2. Add tomato paste and stir through before adding tomatoes;
  3. Reduce the sauce until it thickens;
  4. Add the rinsed beans and top with water if needed;
  5. Add raw sugar at final stages of cooking, simmer for a further 5 mins;
  6. Add seasoning (black pepper, paprika and salt to taste);
  7. Take off the heat and add fresh herbs

2011-09-11

Baked Eggs

Preheat oven to 180 degrees celsius.

This part is very easy!

In an oven proof dish or several small terracotta bowls/ramekins for individual servings - fill the bottom with your bean mix. Work quickly from here - this bit is optional - add thin slices of mozarella over the top then crack 4 eggs (for single dish) or one egg per individual dish. Place in hot oven. It should be done in about 25 mins but check according to your oven - you may like runny eggs, if not remove from oven once egg whites are cooked through.  Remove from oven, season with pepper and fresh herbs.

Enjoy with crusty bread, turkish or sourdough etc - whatever suits your fancy!!  Enjoy!

2011-09-12

 

Posted via email from @RadhikaR's Internal Dialogue

Tuesday, 6 September 2011

Progress on the Born to Knit Project

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A fabulous mish mash of colours helping the knitted squares along thanks to some great discounted yarn specials at Big W and Bendigo Mills. A few were completed using moss stitch but time & conserving yarn meant getting straight back into simple garter stitch.

Now I am back to crochet with a shell stitch hat with a yarn that contains soybean which intrigued me! That should be finished tonight.

Posted via email from @RadhikaR's Internal Dialogue