Super Easy Thomas Keller inspired Roast Chicken

WHOLE BIRD

CARVED

SIMPLE ROASTED CHICKEN, IT CANNOT GET EASIER THAN THIS!

TO ME NOTHING BEAT THE FRESH ROASTED CHICKEN, CRISPY ON THE SKINS AND JUICY ON THE INSIDE! AND HERE I WILL SHOW YOU HOW!

INSPIRED BY TOP CHEF THOMAS KELLER, WITH A TWIST ON THE FLAVOURING, ADDED WITH ROSEMARY AND GARLICS, GIVES THE BIRD AN INCREDIBLE FROM THE INSIDE OUT!

INGREDIENTS:

WHOLE BIRD..........................................1 WHOLE

GARLIC GLOVES....................................4 GLOVES

ROSEMARY..............................................2 SMALL BUNCHES

THYME.....................................................OPTIONAL

METHODS:

1) PREHEAT OVEN TO 230 DEGREE.

2) WASH AND DRY THE BIRD WITH KITCHEN TOWEL, AND ALLOW TO DRY ON RACK FOR 1 HOUR TO GET THE BIRD TO ROOM TEMPERATURE.

3) REMOVE WISHBONE OF THE CHICKEN, FOR EASIER CARVING.

4) SEASON THE INSIDE OF BIRD WITH SALT AND PEPPER, INSERT TWO GARLIC GLOVES AND A BUNCH OF ROSEMARY.

5) SALT AND PEPPER ON THE BIRD, WITH SLICED GARLICS AND CHOPPED ROSEMARY/THYME.

6) ROAST IN OVEN FOR 40MINS AT 230 DEGREE, OR UNTIL SKINS GOLDER BROWN AND CRISPY.

TIPS:

1) DRYING THE BIRD ON RACK WILL MAKE THE SKIN CRISPIER AT THE END.

2) YOU WILL ALSO WANT TO ADD GENEROUS AMOUNT OF SALT ON THE SKIN, THIS WILL GIVE THE CHICKEN A BEAUTIFUL CRUST.

3) SPRINKLE SALT FROM HIGH ABOVE TO ENSURE IT SPREAD EVENLY.

4) I ALSO HAVE A BEAUTIFUL BOILED VEGGIE ON THE PLATE, BOIL WITH SALT AND A LITTLE OF SUGAR, THEY SUGAR WITH GIVE IT A BEAUTIFUL .

HE SAYS

THOMAS KELLER'S ROASTED CHICKEN VIDEO

Easy Mince Pasta sauce

TWO ONION =)

BROWNING ONION AND MINCE

ADDING MIXED VEG

ADD THICKENER

SERVE HOT

COLD WINTER IN THE SOUTHERN HEMISPHERE! ESPECIALLY IN CAPE TOWN. WET AND COLD.

QUICK AND EASY. ONE POT. (WELL, TWO IF YOU COUNTING THE PASTA POT)

INGREDIENTS:

MINCE...................................500G

FROZEN VEG........................1 BAG

ONION...................................2

SAUCE:

TOMATO PASTE..................2 SMALL CANS

TOMATO SAUCE.................2 TABLE SPOONS

BLACK PEPPER...................A GOOD PINCH

WHITE PEPPER....................2 SHAKES, DEPENDS ON THE HEAT LEVEL YOU PREFER

CHICKEN STOCK...............500ML

THICKENER:

CORN STARCH...................1 TABLE SPOON

WATER..................................1 TABLE SPOON

METHOD:

1. DICE ONION, HEAT PAN WITH 2 TABLE SPOON OF OLIVE OIL.

2. BROWN ONION IN DEEP PAN, ONCE ONION SOFTEN, MOVE TO ONE SIDE THEN ADD MINCE.

3. ONCE LIQUID FROM MINCE DRIED OUT, MIX ONION AND MINCE THEN ADD THE FROZEN VEG.

4. COOK ON HIGH HEAT FOR 5MINS.

5. MIX SAUCE IN THE PAN, STIR FOR A MIN BEFORE ADDING CHICKEN STOCKS.

6. COVER AND SIMMER FOR 5MINS, THICKEN WITH THE THICKENER TO PREFERRED THICKNESS.

7. SERVER OF BED OF HOT JASMINE RICE OR PASTA.

TIPS:

1. MAKE SURE THE TOMATO PASTE AND TOMATO SAUCE TOUCHES THE PAN BY STIRRING IT BEFORE ADDING STOCKS, THIS HELPS TO BRING THE TOMATOES FLAVOUR OUT.

2. YOU CAN ADD PARMESAN  CHEESE WHEN SERVING TO ADD EXTRA THICKNESS AND FLAVOUR.

Pork dices in Sweetcorn - Super quick easy cooking @Home

MARINATING

SWEETCORN CREAM STYLE (RECOMMENDING KOO IF YOU LIVE IN SA)

BROWNING DICED PORK

TOP OF PASTA OR JASMINE RICE

 WARM HEARTY QUICK MEAL

COLD WINTER, YOU NEED PLENTY OF ENERGY TO KEEP YOU WARM.

IN THE MEANTIME YOU DO NOT WANT TO MOVE TOO MUCH.

THIS IS THE PERFECT DISH TO SOLVE THE PROBLEM.

WARM AND SWEET

INGREDIENTS:

PORK FILLET...............................500G

SWEETCORN CREAM STYLE.............1 CAN

THIN SPRING ONION......................1 BUNCH

BEATEN EGGS.............................2 LARGE

MARINATE:

RICE WINE (OR ANY CLEAR SPIRIT)....1 TBSP

SOY SAUCE ...............................1 TBSP

SUGAR.....................................1 TBSP

WHITE PEPPER...........................A LITTLE
CORN STARCH............................2 TSP

THICKENER:

CORN STARCH............................2 TBSP

WATER....................................2 TBSP

MIX WELL

METHOD:

1) DICE PORK TO 1.5CM CUBES, AND MARINATE FOR 15MINS IN FRIDGE.

2) BROWN DICED PORK IN A FRYING PAN WITH A TBSP OF OLIVE OIL.

3) POUR IN THE CAN OF SWEETCORN, COOK ON HIGH FOR 30S.

4) POUR 500ML OF WATER IN AND STIR WHILE BRINGING UP TO BOIL.

5) SEASON TO TASTE WITH SALT, PEPPER AND CHICKEN POWDER, THEN ADD THE BEATEN EGGS.

6) THICKEN IT WITH THICKENER, (WHILE IT'S BOILING)

7) PUT ON TOP OF A BED OF RICE OR PASTA, SPRINKLE WITH SMALL SPRING ONION.

TIPS: 

1) ADD THICKENING BIT BY BIT TO YOUR PREFERRED THICKNESS.

2) IF YOU WANT TO BE ABLE TO FEEL SOME EGG BITS, WAIT 30S BEFORE YOU STIR.

3) BEAT THE EGG LIGHTLY, TRY AVOID BUBBLES.

4) USE THE CHINESE SMALL SPRING ONION, THEY GIVES BETTER FLAVOUR.
5) ADD RICE WINE TO MARINATE TO GET RID OF THE FUNNY SMELL AND TASTE OF PORK.
6) ADD THE CORN STARCH IN THE MARINATE LAST AFTER YOU MIXED IT WELL, IT HELP SEALS THE FLAVOUR IN THE MEAT.

Pork with Cabbage - Super Easy!

We were wondering what to make over the weekend as eating out is just too costly these days. While I was walking through Woolworths food store, I remembered the simple pork recipe from the Japanese manga -  "Genius Chef  Han Zou" (Japanese: おかわり飯蔵 & Chinese: 天才廚師飯藏). The "Genius Chef Han Zou" is about a young man with extensive food & cooking knowledge try help out people around him with food. "Genius Chef" offers very simple everyday recipes using ingredients that are available easily.

The simple "Pork with Cabbage" is in book 1 chapter 8, here is all you need:
- Thinly sliced pork
- A few layers of cabbage
- Salt
- Cornflour
- Sake (1 teaspoon) or rice wine
- Egg (optional)

1. Chop the cabbage or tear the cabbage leafs by hand into medium to large pieces
2. Place the cabbage on the wok
3. Add a pinch of salt to the meat and mix it
4. Add a pinch of cornflour to the meat, make sure it covers all the meat
5. Put the meat on the cabbage, make sure the meat does not touch the wok surface
6. Add a teaspoon of sake & egg
7. Put the wok cover on and heat up the wok to mid-temperature for 5~7 minutes
8. WALA, the meat will be soft and tender - ready to eat!

The photo above is after I stirred as the meat must not touch the wok surface during the cooking process. This was very quick and easy, perfect for lazy cookers like myself.