Golden Puffs Prawn Cutlet stuffed with Mango Chutney

Ingredients:

-        12 Tiger prawns, about 13 cm or 5 in long with shell and head on (NZ size 26/32 per 800 grammes)

-        8 egg whites

-        2 tablespoons plain flour

-        2 teaspoons Corn flour

-        Mango Chutney

-        Corn flour for dusting

Seasoning:

-        ½ teaspoon sea salt

-        Sesame oil

-        ground white pepper

Method:

1.      Peel the prawns but leave the tails intact. Devein prawns by slitting the centre of their back. Run them under cold running water to wash off all slimy substances. Continue doing so until the prawns start to change translucent. Dry them thoroughly with a kitchen or paper towel and season them with sea salt, ground pepper and drops of sesame oil for at least 5 minutes.

2.      Cut the slit at the back of the prawn deeper but do not cut through and create a “pocket”.  Fill the “pockets” with mango chutney and set the prawns aside.

3.      Beat egg white until fairly stiff, add in the flour and the corn flour and continue to whip till the mixture becomes firm peaks.

4.      Heat the oil for deep frying, when hot, turn it down slightly. Coat the prawn lightly with corn flour to keep the chutney in place then dip each prawn into the egg white mixture and coat them thickly.  Deep fry a maximum of 4 prawns at one time till they just cooked and turned golden brown about 2 to 3 minutes. Drain and serve immediately.

Hint:

-        Make sure the egg white mixture has been beaten to firm peaks before dipping in the prawn

-        Do not deep fry too much prawn at a time, the prawn will “puff up” a lot.  This also make sure the temperature of the oil will be maintained.

-        Serve as soon as the prawns are cooked and drained. If left too long, the egg white pastry will shrink.

Simple Baked Pears with Vanilla Ice Cream and Passion Fruit

Ingredients:

-        4 ripe Bosc pears

-        1 good size lemon

-        2 tablespoons Grand Marnier

-        3 – 4 tablespoons soft brown sugar

-        2 passion fruits

-        Vanilla Ice Cream

Method:

1.      Preheat the oven to 170C or 340F, for convection oven, 160C or 320F.

2.      Peel the Bosc pears and take the core out from the bottom, slightly trim the bottom so that the pears can stand properly. Place the pears in a roasting tin or ovenproof dish.

3.      Squeeze the lemon and drain the juice, pour them evenly on top of the pears and leave some to “rinse” the cavity where the cores were.

4.      Pour the Grand Marnier evenly on each pear, sprinkle about 1 tablespoon of soft brown sugar evenly on each pear. Lay the pear down on one side so that part of the pear is in the lemon juice and Grand Marnier.

5.      Put the pear in the middle of the preheated oven for 15 minutes, then turn the pears to the other side and cook for another 15 minutes.

6.      Meanwhile, cut the passion fruits in halves and scoop out the seed and the content.

7.      When the pears are ready, stand each one on the side of a serving plate and scoop some Vanilla Ice cream and top with the passion fruit. Spoon some of the juice from the roasting tin on the pear before serving.

Hint:

-        Ripe Bosc pear is best for this recipe, both in taste and texture

-        When choosing passion fruit, try to pick the crinkled ones, they are riper and therefore sweeter

Salt and Pepper Spare Ribs

Ingredients:

-        6 meaty pork spare ribs or 4 pork loin chops about 700 grammes/1.5 lbs

Marinades:

-        1/2 teaspoon white ground pepper

-        ½ teaspoon five spice powder

-        1 teaspoon sea salt

-        ½ teaspoon caster sugar

-        2 teaspoon lemon juice

-        2 cloves garlic

Method:

1.      Rinse and pat dry the spare ribs, if pork loin chops are used, use the back of your knife or cleaver or meat tenderise to tenderise the chop.

2.      Sprinkle the ground pepper, five spice powder, sea salt and sugar evenly on the ribs, rub them in gently. Sprinkle lemon juice on the ribs.

3.      Grate the garlic using the smallest holes of your cheese grater or use a microplane grater.  Smear the finely grated garlic on the ribs evenly. Put the ribs in the fridge and leave them to marinade for a few hours.

4.      Take the ribs out from the fridge to cool down to room temperate, grill/broil them at high grill or 220C/425F for 7 minutes and turn to the other side till the ribs are cooked through and turned brown.

5.      Transfer the ribs to a serving plate and cover them loosely with tinfoil. Rest the ribs for a few  minutes before serving.

Hint:

-        Use meaty ribs or pork loin chops with bones and a fair bit of fat. A lot of fat will be rendered from grilling the ribs, it is not necessary to cut off all the fat from the ribs before you put them under the grill. The fat will keep the meat moist and tender.

-        The lemon juice is used to tenderised the meat.

-        The longer you marinade the ribs, the better the taste.

-        Do not grill/broil the ribs for too long, they will become dry easily especially when all the fats are rendered.

4 Different Toppings for a 20 cm/8 inch pizza or half of a 35  cm/14 inch pizza

 Bacon and mushroom toppings

-        4 rashers of streaky bacon

-        2 white button mushrooms

-        2 tablespoons chopped onion

-        4 cherry tomatoes

-        50 grammes or 4 tablespoon tomato base pizza sauce

-        50 grammes or 4 tablespoon grated mozzarella or blended cheese for pizza

Method:

1. 1.      Cut the bacon into 2.5cm/1in pieces and put them in a medium hot frying pan, after rendering a little fat out from the bacon, put in the chopped onion and fry them till the bacon pieces are cooked. Leave them to cool down.
2. 2.      Cut the mushrooms into thin slices, cut each cherry tomatoes in half.
3. 3.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the pizza sauce and sprinkle the grated cheese evenly on the crust. Distribute the bacon and onion, cherry tomatoes and mushroom on the crust and put it back into the oven to bake till the crust turn brown and crispy, about 10 minutes.

  Salmon and olives toppings

-        4 slices of cold smoke or gravlax Salmon

-        6 olives

-        4 cherry tomatoes

-        8 or Several thinly cut onion rings

-        50 grammes or 4 tablespoon tomato base pizza sauce

-        50 grammes or 4 tablespoon grated mozzarella or blended cheese for pizza

Method:

1. 1.      Cut each slice of salmon in half, also cut the olives and cherry tomatoes in half
2. 2.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the pizza sauce and sprinkle the grated cheese evenly on the crust. Distribute the olives, cherry tomatoes and onion rings on the crust and put it back into the oven to bake till the crust turn brown and crispy, about 10 minutes.
3. 3.      Take the pizza out from the oven and slide it onto a wire rack, put the salmon pieces on top and serve after the pizza cool down for a couple of minutes. 

 Prosciutto, Buffalo Mozzarella, fresh figs and arugula or rocket toppings

-        4 slices of prosciutto

-        1 small ball of Buffalo Mozzarella

-        Handful of Arugula or Rocket

-        1 or 2 fresh figs

-        4 tablespoons mascarpone or cream cheese

Method:

1. 1.      Cut each slice of prosciutto in half. Drain and cut the buffalo mozzarella cheese into slices
2. 2.      Depends on the size of the fresh figs, cut 1 or 2 fresh figs into quarters or 8 wedges.
3. 3.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the mascarpone or cream cheese evenly on the crust. Add in the figs and put the crust back into the oven to bake till it turn brown and crispy, about 10 minutes.
4. 4.      Take the pizza out from the oven and slide it onto a wire rack, put the prosciutto,  buffalo mozzarella and arugula/rocket and serve after the pizza cool down for a couple of minutes.

  Sundried tomatoes, marinated Feta and Portobello mushroom toppings (Vegetarian)

-        6 pieces of sundried tomatoes

-        4 to 6 small Portobello mushrooms (depends on the size)

-        2 to 3 tablespoons marinated feta cheese

-        Handful of Arugula or Rocket

-        4 olives

-        Several thinly sliced onion rings

-        Several thinly slices capsicum strips or rings

-        Olive oil

-        sea salt

-        50 grammes or 4 tablespoon tomato base pizza sauce

-        50 grammes or 4 tablespoon grated mozzarella or blended cheese for pizza

Method:

1. 1.      Rehydrate the sundried tomatoes in lukewarm water for 20 minutes, stir them occasionally  then drain and set aside.
2. 2.      Turn the Portobello mushroom smooth side down and remove the stem then sprinkle a few drops of olive oil and a pinch of sea salt into each mushroom. Set them aside.
3. 3.      Drain and break the feta cheese into big crumbs or small chunks. Cut the olives in halves and prepare the onion rings and capsicum strips
4. 4.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the pizza sauce and sprinkle the grated cheese evenly on the crust. Distribute the sundried tomatoes, Portobello mushroom, olives, onion rings and capsicum strips on the crust and put it back into the oven to bake till the crust turn brown and crispy, about 10 minutes.
5. 5.      Take the pizza out from the oven and slide it onto a wire rack, put the feta cheese  and arugula on top and serve after the pizza cool down for a couple of minutes.

Hints:

-        Quantities of the ingredients for the toppings are all adjustable, feel free to add or reduce to your liking.

-        You can put 2 different toppings on one 35cm/14inch pizza

Very Crispy Thin Crust Pizza 

Ingredients for the crust:

-        3 ½ cups or 450 grammes High Grade (high Gluten) flour and 1 cup for dusting.

-        1 ½ teaspoon or 5 grammes instant yeast

-        1 cup warm water

-        1 tablespoon olive oil

-        1 ½ teaspoon caster sugar

-        1 teaspoon salt

Method:

1.      Mix the yeast, sugar, salt and warm water together well in a mixing bowl. Put the mixture in a warm area till froth is developed on the surface, about 10 minutes.

2.      Sieve in the flour and mix well to make a firm dough ball, add water or flour if needed, but only add a small quantity at a time. For thin crust, you do not need to knead the dough.

3.      Put the dough into a large bowl, cover it tightly with cling film and refrigerate for 24 hours.

4.      Take the dough out the next day an hour or 2 from the fridge to cool down to room temperature before rolling. Preheat the oven to 250 – 260 C or 500F at least an hour before baking with the metal baking sheet or baking pan on the rack closest to the bottom of the oven.

5.      Cut the dough into 2 or 4 even portions. Half of the whole dough will make a 35cm or 14 inch crust, a quarter of the dough will make a 20cm or 8 inch crust.

6.      Dust your work top with flour, Use your hand to roll each portion into a ball, press it flat, sprinkle some flour on top and roll the ball out with a heavy rolling pin.

7.      After you roll one side for several times, turn to the other side, sprinkle flour on the surface and roll a few times.  Repeat this at least 4 times each side and till the dough becomes a thin round sheet of 20cm or 35cm.

8.      Prick the sheet with a fork thoroughly. When the oven is ready, slide the sheet onto the metal baking sheet preheated in the oven and bake for 4 minutes.

9.      Take the pizza crust out after 4 minutes and pop all air bubbles that may have formed. Spread the pizza sauce, sprinkle the grated mozzarella and add the toppings you have prepared (some ingredients of the toppings should be added just before serving)

10.   Slide the pizza back into the oven and bake till the crust is brown and crispy, about 10 minutes. Take the pizza out and put it on a wire rack when ready, put the rest of the ingredients onto the pizza if any, cool the pizza down for 2 – 3 minutes before transferring to a board and cut it into wedges and serve.

 Hints:

-        Thin crust dough does not need kneading. It is important to wrap the dough tightly in a big bowl and put it in the fridge for 24 hours if you want crispy result. The dough will expand double the size overnight.

-        When rolling out the dough, it is important to sprinkle flour on top of the surface several times on each side when you roll. This is to incorporate more flour into the sheet and make the crust crispier.

-        Pricking the sheet thoroughly is very important, this is to avoid large air pockets developed when baking.

-        Precook the crust for 4 minutes before adding sauce and toppings will help the crust to “crisp up” before being “weighing down” by the toppings.

I can never finish a standard 35cm/14inch pizza, therefore I put up some toppings recipes for a 20cm/8 inch or half of a 35cm/14 inch pizza so that you can share with your family members. Please see separate posts in the blog

Main Dish

Roast Rack of Lamb with Herb Crust

Ingredients:

-        2 racks of lamb, about 350 – 400 grammes and eight ribs each rack

-        2 – 3 tablespoon Dijon mustard

-        Flaky sea salt

-        Freshly ground pepper

-        2 tablespoon Olive oil

Herb Crust:

-        Handful of parsley

-        Handful of mint

-        Few sprigs of Rosemary

-        Handful of Thyme

-        4 tablespoon bread crumbs

-        Pinches of fine sea salt

Method:

1.      Preheat the oven to 200C/390F or 190C/370F for a fan forced oven. Clean the racks of lamb and pat them dry with paper towels. Season the pieces with the flaky sea salt and ground pepper. Let them stand for a while.

2.      Prepare the herb crust by chopping all the herbs finely or put them in a food processor. The quantity of the finely chopped herbs should be at least 4 tablespoons. Add 4 tablespoon of bread crumbs to the herbs and season with fine sea salt, mix them well and set aside.

3.      Heat a frying pan and add 2 tablespoon of olive oil.  When hot, put in the racks of lamb to sear both sides. About 2 minutes each side.

4.      Remove the lamb from the frying pan and leave them to cool down to touch. When ready, brush the Dijon mustard onto the meat surfaces of the racks and coat them with the herb crust. Press the crust on firmly and put the racks on a roasting tin.

5.      Put the lamb into the preheated oven and roast for 18 - 20 minutes for medium and 5 more minutes for well done. Take the lamb out from the oven when ready, transfer them to a plate and cover them loosely with a tinfoil and rest for a few minutes. Cut the racks into individual chops and serve 4 pieces each person.

Hint:

-        You can use days old bread to make bread crumbs by putting them in a food processor

-        Dijon Mustard could be replaced by English mustard.  Watch out if replacing it with whole grain mustard, though I like it better, the whole grain mustard does not hold the crust to the lamb so well as the other mustard.

-        If you sear the meat longer than 2 minutes each side, the roasting time should be reduced accordingly.