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My Chili December 12, 2010

Filed under: Casual Eats,Home Cookery — Dobsessed @ 8:01 pm
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This is definitely not an authentic recipe, it is just how I make my Chili. I like making a huge pot of chili and then keeping it in individual containers and then eating it with rice and cheese or topping it on a tray of corn totillas for some quick nachos. I also add a lot of extra veggies to mine because I like to make it healthy.

I don’t measure anything, I just throw it all in so it’s a bit of testing and tasting.

Ingredients
– 600g of Heart smart Beef mince
– A can of kidney beans, drained
– A can of corn kernels, drained
– 2 or 3 medium carrots, diced
– 2 zucchini, diced
– 1 – 2 large red capsicums, diced
– 3 medium onions, diced
– 4 cloves of garlic, crushed
– 1 – 2 Chorizo sausage
spices are approximate:
– 1.5 tsp of ground cumin
– 1.5 tsp of ground coriander
– 1 tsp of ground cinnamon
– 5 cardamon pods, bruised
– 3 – 4 bay leaves
– quarter cup of sweet chili sauce
– salt to taste
– 10 small red chili or dried chili flakes (to taste)
– 1 cup of red wine
– olive oil
– butter
– 1 – 2 jars of chunky tomato pasta sauce

Method:

1. Fry the garlic and the onions in some olive oil and butter, I used a good chunk of butter, I love butter, and a good pinch of salt to stop the onions burning.
2. Add the chorizo, once it starts to brown, add the mince, brown it.
3. Add half of the red wine until it’s all absorbed.
4. Add all the spices and cook for a further 5 minutes.
5. Add all the vegetables, beans and add the pasta sauce
6. Once it’s bubbling nicely, drop the heat down, add the rest of the wine and simmer for about 3 hours stirring occasionally to stop it from burning.
7. Add sugar, salt, chili to taste and you’re done!

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Chinese Lion’s Head Soup August 29, 2010

Filed under: Home Cookery — Dobsessed @ 9:10 am
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I’ve been on this low-car diet lately, so I haven’t been updating this blog very much recently…after all, who wants to read about how all I eat is meat? And my mum, watching my daily consumption of meat makes me worry for my kidneys. I’m still eating out, but whenever I do…my dish choices tend towards the unremarkable….or remarkable because every ends up commenting on my food choices. Yes…I’ve become one of those people I hate. I. Am. A. Food. Bitch.

No bread, no rice, no pasta, no corn, no potatoes, no peas! Very restricting!! And what am I cooking? Bolognaise sauce, that I just eat straight…I never knew how important pasta was until I have to eat Bolognaise by itself with nothing else to accompany it…definitely no crusty bread. I eat meatballs constantly…lucky I’m not sick of it, yet.

I’ve got the flu at the moment, so I’m in need of a lot of comfort food. Usually this is loads and loads of creamy, garlicky, bacony pasta…but not allowed on my diet, so I’ve had to make something else. This recipe for Lion’s Head Soup is a muted version to the original version. The original version’s sauce is usually more thick and meatballs, juicier…this is my comforting diet-friendly version.

Ingredients
Meatballs
500g of Heartsmart (or lean) pork mince (don’t use beef because it’ll be way too strong flavoured
1 tsp of salt
1 spring onion finely chopped
1 tablespoons of grated ginger
1 egg
2 tsp of sesame oil
broth
2 cups of chicken stock
2 cups of water
1 Chinese cabbage (wombak)
1-2 tablespoon of soy sauce (I used low salt – to taste)
1-2 tablespoons of oyster sauce (optional to taste)
1 tablespoons of grated ginger
2 tsp of sesame oil
1 spring onion chopped

– Mix all the ingredients for the meatballs together until slightly sticky.
– Put everything for the broth into a big pot and press down the cabbage until they are all wilted. This may take a while as there are a lot of vegetables.
– Once the cabbage has wilted and the broth has started bubbling, drop the meatballs in. I use a rounded teaspoon and roll into a ball and drop them in.
– Let them bubble away, but try not to stir too much or you’ll end up breaking up the meatballs
– Add more water if you like if you think it needs it.
– Simmer for about 30 minutes, and it’s ready to serve.

It’s a lightly flavoured soup that’s very good when you’re sick!

 

Scallops with fried egg and balsamic vinegar July 11, 2010

Filed under: Food,Home Cookery — Dobsessed @ 6:17 pm
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This is an adaption of Gordon Ramsey’s scallops and quail egg recipe.  I made this for dinner tonight and it was delicious, probably works better as a starter because it’s not filling, but I ate like 4 lamb sheek kebabs, a hot dog, two sausage sizzles, butter chicken, naan, steak…and more today, so this was more than enough.  I made this with what was available in my pantry and my fridge, so no quail eggs, no pea purees…but it tastes delicious.  I like my scallops lightly seared, and raw in the middle so that it keeps its al dente-ness (don’t know if you can use al dante to describe scallops…but I hate over cooked scallops!) and I also like my egg yolks runny and they ooze all over the scallops and that with the balsamic gives it a nice, rich creaminess.
Ingredients

– Scallops, I used 10 small scallops, but if you have fat scallops,  you could slice them through the middle so that you get two thinner ‘coin’ shapes

– 1 egg

– curry powder

– salt and pepper

– drizzle of balsamic vinegar, mine was flavoured with macadamia nuts

1 Cook the scallops for about 30 seconds on each side, and as it’s cooking, dust it lighting with a slight pinch of curry powder, flip and repeat

2 Remove scallops onto a plate and fry your egg until the whites are cooked but the yellow is runny

3 Place the egg on the scallops and season with salt and pepper and lightly drizzle with balsamic vinegar.  I would recommend not using more than a teaspoon

4 Break the yolk over the scallops and EAT!