Pickled Chilis

Found this method to pickle chilis somewhere:

– Score the chili peppers and de-seed them.

– Pour boiling water over the chili peppers in a pan/bowl and let it stand for 5 minutes.

– Heat some rice wine vinegar and add a pinch of caster sugar. Don’t boil.

– Place 4 bay leaves, pinch of salt, handful of full pepper corns in a jar.

– Add the chili peppers to the jar and pour on the rice wine.

– Leave in the fridge for at least 2 weeks.

Pickled Chilis... waiting process

Pickled Chilis... waiting process

Should be good. Watch this space. …. (and one day I will learn how to take decent photos.)

Advertisements

Chinese Hot and Sour Soup. Attempt 1

Tried a recipe from this blog: http://www.homemade-chinese-soups.com

This was the Chinese Hot and Sour Soup No 3

Chinese Hot and Sour Soup

Chinese Hot and Sour Soup

Considering that I’m not Chinese and hadn’t heard of most of the ingredients before I made it I don’ t think I did a bad job. The look might not be 100% perfect but I’m sure I got the taste because it was awesome!

First Ever Pork Roast… Here we go..

This was to be my first ever attempt at roasting some pork. It turned out pretty darn tasty!

What I used: Pork Loin, Balsamic Vinegar, Rosemary, Thyme, Garlic.

What I’ve experienced with pork it is that it tends to be quite difficult to get the right amount of ‘cooked’ as it is extremely prone to overcooking and tasting a bit dry. So it has to be done with care and needs to be checked on and turned regularly.

1. take a good pork loin

1. take a good pork loin

2. the balsamic vinegar used

2. the balsamic vinegar used

3. prepare the pork with chopped garlic rosemary a crushed up bay leaf and a splash of balsamic vinegar

3. prepare the pork with chopped garlic rosemary a crushed up bay leaf and a splash of balsamic vinegar

4. chop some of the pork off and boil the crap out of it

4. chop some of the pork off and boil the crap out of it

5. chop some carrots onion and celery

5. chop some carrots onion and celery

6. now the pork has had the crap boiled out of it

6. now the pork has had the crap boiled out of it

7. put the chopped up vegetables in a baking tray and pour the water from the boiled pork onto it

7. put the chopped up vegetables in a baking tray and pour the water from the boiled pork onto it

8. place the pork directly on the oven shelf with the tray of vegetables underneath so it can catch the juice from the pork whilst cooking

8. place the pork directly on the oven shelf with the tray of vegetables underneath so it can catch the juice from the pork whilst cooking

9. once cooked pour the vegetables back into the pot and theres the soup which can also be used as the gravy base

9. once cooked pour the vegetables back into the pot and theres the soup which can also be used as the gravy base

10. and there you go it is done not too well done not too undercooked

10. and there you go it is done not too well done not too undercooked

11. then it is served

11. then it is served

12 missing the gravy though

12 missing the gravy though

The other thing to note is that the tray of vegetables needs to be filled up with extra water regularly, or it dries up. I guess in future I could try making a large amount of pork stock and adding that in, instead of fresh water, to make it extra flavourful.

Gordon Ramsey’s Scrambled Eggs

These really have to be the best scrambled eggs ever. They were awesome even when I made them using his method:

http://www.youtube.com/watch?v=yUnybwlKw1Y

Although instead of chives, I used basil. Which makes them more awesome.

I love the way he teaches the viewers about the science behind adding the salt to the eggs at the right time too! Awesome!

Beef Udon

This one is totally one of my favourites:

Black Pepper and Oyster Sauce

1. Mix some Black Pepper and Oyster Sauce

2. Mix Chilli, Garlic, Ginger and Oil. Leave on the side for a while

2. Mix Chilli, Garlic, Ginger and Oil. Leave on the side for a while

3. Prepare some udon noodles by washing them

3. Prepare some udon noodles by washing them

4. Take some good beef slices. Marinate with a tiny bit of soy sauce if needed.

4. Take some good beef slices. Marinate with a tiny bit of soy sauce if needed.

5. Fry the oil, ginger, garlic and chili slightly

5. Fry the oil, ginger, garlic and chili slightly

6. Chop some oriental cabbage into shreds

6. Chop some oriental cabbage into shreds

7. Get some chicken stock ready.

7. Get some chicken stock ready.

8. Throw in your black pepper and oyster sauce

8. Throw in your black pepper and oyster sauce

9. After cooking the udon noodles in boiling water, drain them

9. After cooking the udon noodles in boiling water, drain them

10. Put the beef into the pan. Fry slowly

10. Put the beef into the pan. Fry slowly

11-once-the-beef-is-starting-to-brown-add-the-udon-in

12. Mix it all up and add in the chicken stock. You can also add in some rice wine here.

12. Mix it all up and add in the chicken stock. You can also add in some rice wine here.

13. Add in the cabbage

13. Add in the cabbage

14. Serve and enjoy

14. Serve and enjoy

Seafood (Clam) Pasta

A lot of people think this dish is quite difficult to make. I did for a while too until I tried it one day. In reality, it is probably one of the easiest things I’ve ever made as the ingredients are simple and can be prepared in next to no time at all. Although I’m sure to perfect it could take quite a good few attempts.

The ingredients are:

Butter, Clams, White Wine, Onion, Garlic, Basil, Olive Oil, Ex Virgin Olive Oil and Spaghetti (or whatever pasta you prefer)

What’s best is that this is relatively cheap to make (Clams from the supermarket were $1.80).

Here’s how I made it:

1. Heat a tiny bit of olive oil in a pan.

Olive Oil in Pan

Olive Oil in Pan

2. Throw in some chopped up garlic and onion.

Garlic, Onion & Olive Oil in Pan

Garlic, Onion & Olive Oil in Pan

3. Wash the clams by running them under the tap and giving them a light scrub on the shell.

Clams Washing

Clams Washing

4. After the garlic and onion have cooked enough to be fragrant, without browning, add in some butter and white wine to the sauce.

Add Butter and White Wine

Add Butter and White Wine

5. Cover the pan and cook for a minute or so, until the sauce turns kinda creamy.

Simmer with Lid on

Simmer with Lid on

Creamy Sauce

Creamy Sauce

6. Add the clams in, and place the lid over the pan again. Turn up the heat slightly and cook the clams for about 7-8 minutes, stirring them up occasionally.

Add Clams to Sauce

Add Clams to Sauce

7. You’ll know the clams are cooked when they open up. Throw away any that don’t open up.

Cooked Clams

Cooked Clams

8. Make spaghetti, or whatever pasta, a slight bit al-dente, and mix with black pepper, basil and extra virgin olive oil.

Spaghetti with basil and extra virgin olive oil

Spaghetti with basil and extra virgin olive oil

9. Toss the Clams onto the spaghetti and chow down!

Seafood Spaghetti

Seafood Spaghetti

Butter Chicken

Butter Chicken (Product of Wife)

My wife loves to use ziploc bags for just about everything. Marinating chicken is not excused:

Pretty good idea though. The chicken is nice and marinated.

Finished product:

Nom nom nom nom!