Thursday, December 30, 2010

Chicken Laska Recipe

I'm gong to leave the exact amounts to you to decide as I'm about to cook this recipe for the first time. This recipe is created from picking up ideas on what ingredients to use from eating Laska myself, researching and experience. I hope it works..... ;)

  • chicken breast
  • laska spice
  • chicken stock
  • prawn stock
  • paprika
  • lemon rind
  • lemon juice
  • Extra Virgin olive oil
  • Pinch of sea salt
  • garlic
  • turmeric
  • chili
  • coriander
  • ginger
  • lemon grass
  • Vegetables like Bok Choi
  • Asian Noodles
  • coconut cream
  • water

Take chicken breast and slice thinly. Add laska spice, salt, chicken stock, prawn stock, paprika and lemon rind to the chicken, sprinkle lemon juice and mix with olive oil until a light marinade is coating the chicken slices. Set aside.

Combine onion, garlic, lemon rind, lemon juice, turmeric, chili, coriander, ginger and lemon grass into spice bowl and crush. Put aside.

Prepared vegetables and have all ingredients ready to cook.

Heat wok or fry pan and add olive oil. When heated high add chicken slices and fry until golden brown. The chicken should only take a couple of minutes, you want it just browned. Put on plate & set aside.

Take the pan you just used for the chicken and heat. Place laska paste in pan and cook for a few minutes on medium heat. Pour lemon juice into pan to de-glaze. Add coconut cream and some water, bring to boil and then turn down to low. Cook slowly for 10 minutes.

Prepare pot of boiling water. Add noodles and cook for a couple of minutes until cooked.

Add chicken slices to Laska and cook for one minute before serving.
Serve the noodles with the cooked Laska.

Monday, December 27, 2010

Peach & Apple Custard Tart


1 tbsp of Unsalted Butter
1 tbsp of raw organic sugar
3 tbsp organic flour

3 large peaches, peeled, sliced*
1 large Apples, peeled, sliced*
1/2 tbsp of raw organic sugar
1/2 tbsp of raw organic honey
1/4 cup fresh cream
2 tbsp organic fresh natural yogurt
1 tbsp organic flour
1 free range egg
2 tbsp sliced almonds
drops of Vanilla Essence or tsp of vanilla paste
1 tbsp of fresh squeezed lemon juice

fruit custard tartDirections:
Heat oven to 400°F. Combine butter and 1 tbsp sugar in medium bowl. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed. If crust mixture is too dry, add 1 to 2 tbsp of milk.

Press dough onto bottom and sides of greased flat oven pan. Bake for about 17 minutes or until light golden brown. Remove crust from oven; arrange fruit slices over hot, partially baked crust.

Peel and slice fruit. Put lemon juice, tbsp of sugar and honey into small saucepan and put on med heat. While that is heating place fruit into the pan and continue to cook fruit on simmer with lid on for about 10 minutes or until it is cooked through. Take off heat and put aside.

Reduce oven temperature to 350°F. Whisk egg lightly and combine all remaining filling ingredients except almonds in small bowl and continue to whisk lightly. Pour filling mixture over fruit slices in oven dish; sprinkle with sliced almonds. Bake for 25 to 35 minutes or until crust is golden brown and filling is set. Cool completely before serving. Store refrigerated.

Monday, December 20, 2010

Red Papaya Curry with Tangy Chicken Strips


  • 1 half of medium papaya (peeled, deseeded, chopped in chunks)

  • 1 small can of quality coconut milk

  • 1 small onion (peeled & chopped)

  • •1 garlic clove (peeled & chopped)

  • Shrimp or Prawn Stock

  • 1 small piece of lemongrass

  • ¼ tsp turmeric

  • red chili pepper

  • Organic soya sauce & salt (for seasoning)

  • Ginger(peeled & chopped)

  • Vegetables like button mushrooms, carrot, red capsicum etc

  • 1 half of breast fillet of Free Range Chicken, sliced into 6 - 7 strips

  • Extra Virgin Olive Oil

  • Paprika

  • Juice of 1 small lemon and lemon rind


Red Papaya Curry
Prepare the chicken, slicing it and placing it on a small lunch plate. Sprinkle Paprika, some of the lemon rind,  lemon juice, ginger, lemon grass, olive oil and garlic. Now with your fingers mix the ingredients in with the chicken strips so they will marinate.  Set aside while you prepare the other parts of the recipe.

Wash some basmati rice and place it on the oven to serve with the meal later.

Peel, cut the papaya into half and take out the seeds. Slice the papaya or cut it into pieces. Set aside.

Blend onion, garlic, ginger, chili, lemon juice, shrimp stock, lemon juice, lemon rind and turmeric together in a food processor into a paste. Set aside.

Heat large fry-pan with until hot.

Place oil into pan, heat and add the vegetables while mixing them like a stir fry

Add the paste with the vegetables and lemongrass under medium heat and fry lightly until it changes color (the paste will turn light brown). It'll take about 12 minutes.

Add in the sliced papaya, stir and mix the vegetables and paste with the papaya.

Season with a light sprinkle of soy sauce & sea salt

Pour in the coconut milk. Add cold water for more liquid if required

Let it cook slowly for a further 5 minutes

While that is cooking, put small pan on oven and heat to high.

Place olive oil in pan and once heated place chicken strips into pan.

Fry until golden brown and turn to cook other side.

Once the chicken has fried for a few minutes with a golden color and crispy then place chicken into curry.

Pour a little lemon juice t de-glaze pad that chicken was fried in, place a little water and then pour this gravy into the curry as well for extra flavor.

Cook curry for  further 7 - 10 minutes slowly.

Serve hot with rice.

Tuesday, December 14, 2010

Gnocchi Recipe

Ingredients (serves 1):

  • 1 Large potatoe ( or 2 small ones)
  • 1 free range egg, lightly beaten
  • 2 tbsp of organic flour
  • pinch of sea salt


Fill a large pot with cold water. Salt the water and place on stove to heat, at the same time wash the potatoes leaving the skin on and place into the pot. Bring the water to a boil and then quickly bring temperature down to a medium simmer and cook the potatoes until tender throughout, this takes roughly 35-40 minutes.

Remove the potatoes from the water carefully. Place each potato piece on a large cutting board and peel them quickly after removing from water.  Keep in mind that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can by placing them on the cutting board and using a fork to mash them very lightly. To mash them correctly, run the fork down the sides of the peeled potato creating a fluffy potato base. Don't over-mash - you are simply after an even consistency with no noticeable lumps.

Save the potato water.

Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle some of the flour across the top. Use a metal spatula to mix the flour and eggs into the potatoes with the egg mixed throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble.

Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. The dough should be moist but not sticky. Cut it into small pieces. Now gently roll each 1/8th of dough into a long-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.

At this point you can shape the Gnocchi if you wish or just use them as they are.  Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.

Now reheat your potato water, and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top.

Take them out of the water with a slotted spoon ten seconds or so after they've surfaced. Place the gnocchi on a large flat plate. Continue cooking in batches until all the gnocchi are done.

Gently toss with more sauce or pesto and serve immediately, with a drizzle of good olive oil on top.