Cantonese Peanut Puffs 角仔

Yay! Chinese New Year is fast approaching.  This year its on 3rd February and bye bye to the tiger and welcome the rabbit.  Rabbit symbolise hope & peace... lets hope this new year coming would be more positive and full aspirations as well as good health and happiness.

To prepare for the festive time - i thought i make some CNY treats - New Year Cake, and this year i thought i try out to make some Kok Jai (Cantonese Peanut Puffs).  It is a must have new year treat for a cantonese household.  Dumplings looks like the ancient golden nugget used, so you be wishing the family and friends for a year of lots of good wealth. 

I have made a little adaptation from norm - and that is traditionally the dumplings should be deep-fried to golden yellow in a wok or a deep-fry fryer, so the outer layer is crunchy and flaky and contrast with the filling of sugar, peanuts. But i choose to oven-bake it - so it be less oily and be 'healthier'. Despite, it not look like what i get from my auntie/oriental supermarket - it still have the crunchy outside, and tasted yum.  Although, must practice harder to crimp the ends like a robe effect for future presentation ;p
 

Time: 30mins approx
Make: 30

 Ingredients:
500g Jus Rol Shortcrust pastry
 1 egg beaten 

Filling:
2Tbspn Granulated Sugar
2 Tbspn Sesame Seeds
3 Tbspn Chopped Peanuts
3 Tbspn Desiccated Coconut

Method:

1) Over a high heat in a pan, toast the sesame seeds and chopped nuts.
2) Mix the nut, sesame seeds, sugar and desiccated coconut in a bowl.

 3) Sprinkle with some plain flour and roll out the shortcrust pastry
4) Cut out the pastry into circle disk with a pastry cutter
5) Wrap the filling inside the pastry, fold it in half and gentle press the end and make a crimp edge, so it looking like a half moon . Place it on a baking tray and repeat until all pastry and filling is used up

6) Brush all the dumplings with beaten egg.

 7)Preheat oven at 200C and bake for approx 15mins.

8) Once baked, let it cool down, and then ENJOY!

Happy Baking! Kung Hey Fat Choi!

Leek & Potato Soup

On a cold day like today.... nothing better than snuggle up in a woolly jumper on the sofa with a steaming hot bowl of soup to warm up... ahh... so comforting.  I decided to make this for lunch, something nice and hearty, and so easy to make.
A very handy recipe taken from to my student cookbook by Miranda Shearer 'Cheap as chips, Better than Toast'... but obviously - i made little adaptations to my taste.

Serves 2-3
Ingredients:

500g Leeks (3 large stalks)
600g New Potatoes, peeled, and diced
1 large Onion, finely chopped
30g Butter
800ml Stock
good splash of Milk
sprinkle of white pepper
Salt to taste

Method:

1) Trim off tops and the roots of the leeks and peel away their tough outer layer. Cut the leeks in half lengthways and rinse well in a colander under cold water, as leeks are usually muddy. Then chop into rings.
2)Gently melt the butter in a heavy-bottomed pan. Add leeks and onions, and stir them well until sof - 5mins max. Add the potatoes after a couple of minutes and saute them. When they are coated in butter, add the stock, milk, white pepper and let the soup simmer for 20mins, or until cooked.
3) Once cooked, let the soup cool down then use a blender to smooth it out.
4)Reheat on the stove until hot enough and add salt to personal taste. If its too thick add more milk.

Happy Cooking!

Simple - a relaxing lunch

Me & my colleague after some hardwork snapping the clothes of Manchester high streets, we went for a very late lunch. We went to Northern Quarter and settle a little small cafe Simple. I must say, its not somewhere i would notice - but glad i've been introduced, as i had a really good time, food was huge but was very tasty, but drinks are abit pricey, never find gulping a bottle of coke so difficult! Cuppa tea was great tho - coz been such a cold day, fingers would have dropped off ;p

http://www.simplebar.co.uk/

Huge Club Sandwich!!

Cajun Chicken burger with chunky chips yum!

Honey Mustard Chicken Drummettes

I discovered this recipe a few years back when i was fascinated with canapes,  bite-size delight.  I've made this a few times and it have always turned out great result.  So it was a great addition to a snack for my New Year Eve party.

Ingredients:

20 Chicken Wings
8 Garlic cloves, crushed
2 Tbspn runny Honey
2 Tbspn creamy Dijon Mustard
2 Tbspn Light Soy sauce
2 Tbspn Lemon juice
4 Tbspn Olive oil
2 tspn Salt
1 tspn Black pepper

Method:
1) Cut the first joint of each chicken wing and discard wing tip. Holding small end of second joint, using either a kitchen scissors or sharp boning knife cut, scrape and push meat down to thick end. Pull skin and meat over end of bone with fingers to resemble a baby drumstick. Cut off knuckle end with scissors or knife. Repeat with remaining chikcen wings.
2) In a bowl combine garlic, honey, dijon mustard, soy sauce, lemon juice, oil, salt & pepper.
3) Add Chicken and toss to coat each piece well. Cover and refrigerate for at least 1 hour.
4) Preheat oven 180C. Place chicken on a wire rack set over an oven tray. Bake until chicken is well browned and cooked through for 35mins.
5) Serve warm or room temperature, with or without dips.


Happy Cooking!

Lemon Cupcakes

I decided for my New Year Eve late afternoon tea that i will make my own lemon cupcakes, something new for me do and to share with my friends. Unfortunately, due to festive bonanza in the supermarket, i could not get hold of whipping cream to make my own frosting. So at the end, i bought a can of whipped cream, which i guess worked well, and gave me more time to entertain my guests.

Ingredients:

Vanilla Cupcakes

1/2 cup (113 grams) Butter, room temperature

2/3 cup (130 grams) Granulated Sugar

3 large Eggs

1 tspn pure vanilla extract

1 tspn Lemon juice

Zest of 1 large Lemon (outer yellow skin)

1 1/2 cups (195 grams) Plain flour

1 1/2 tspns Baking powder

1/4 tspn Salt

1/4 cup (60 ml) Milk

Whipped Cream Frosting

1 cup (240 ml)  Whipping Cream

1/2 tspn  Vanilla Extract

1 Tbspn (15 grams) Granulated White Sugar

Method:

Cake:

1) Preheat oven to 180C and line 12 muffin cups with paper liners.

2) In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract, lemon juice and lemon zest. 

3) In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

4) Fill the muffin cups with batter. Bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. 

Frosting:

5) In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 

6) Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. 

7) When chilled, beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula, or if you want to pipe the frosting

Happy Baking!

Filo Tartlets with Bang Bang Chicken

I decided to make this for my afternoon tea and give it a twist,  a fusion as well something savoury to replace the finger sandwiches that you normally have with afternoon tea. For something new, it was actually fairly easy to do, and got great feedback from the tasters. 

Makes approx 20

Ingredients:

Filo Tartlets:
75g Filo pastry
2Tbspn Melted butter

Bang Bang Chicken Filling:
2Tbspn  Sesame seeds
4Tbspn Smooth peanut butter
1 clove Garlic, crushed
5cm piece fresh Ginger, chopped
2Tbspn Lemon Juice
2tspn Honey
1Tbspn Dark soy sauce
1/4tsp Tabasco
1Tbspn Warm water
1 boneless, skinless chicken breast
1 Spring onion, finely chopped.

Method:

1) Preheat oven to 180C. Brush one sheet of filo pastry with melted butter.
2)With a sharp knife cut into 5cm x 5cm squares. Butter the 12-cup cake tin and line each one with 3 buttered filo pastry squares placed at slightly different angles. Repeat until all filo pastry has been used.
3)Bake to a deep golden brown for 6-8mins. Carefully remove tartlets from the caketin and leave it cool on a wire rack.
4) Toast seeds in a dry pan over low heat until nutty and golden, 3mins. Then set aside
5) In a different bowl mix peanut butter, garlic, ginger, lemon, honey, soy and Tabasco & water to a smooth sauce (look more like a thick paste)
6)Put the chicken in a pan of cold water and bring slowly to simmering point. Simmer gently without boiling until cooked through approx 7-10mins. Set aside and let it cool.
7) Drain and cut chicken either in diagonal slices or finely chopped.
8) Place 1 teaspoon bang bang sauce in each tartlet.
9) Arrange a teaspoon of chopped chicken.
10)Sprinkle over with spring onion then toasted sesame seeds.


Tips:
Filo Tartlet - Can bake tartlets up to 1 mth in advance. Store in an airtight container at room temperature.
Bang Bang Sauce- could be made 3 days in advance. Chicken could be prepared 1 day in advance.
Fill tartlets up to 45mins before serving.

Happy Cooking!

Happy New Year 2011

Happy New Year! Hope 2011 bring everyone good health, great happiness and prosperity. I had a brilliant celebration on New Years Eve with my friends in my house. Lots of food, drink, games and laughter.
I was pretty busy in the kitchen, and will update this blog with the recipes.

I was so delighted to be able to host my first afternoon tea and on the 3 tier cake stand which i got for christmas present.

Afternoon tea with Lemon Cupcakes, scones with jam and clotted cream & filo tartlets

 




For finger food snack - i made some chicken drummettes. 

Honey Mustard Drummettes

For main dinner - i made chinese chicken wing curry with rice & spring onion flatbread. 
 

Thanks my friends for their kitchen efforts

Rich T - Luxurious fish pie

Elaine - Pear & Ginger Muffins

 Many thanks to all my friends came along and made it a memorable time!

All the best to fab 2011! x