VERY BUSY THIS WEEK SO I WONT POST THE RECIPE ONCE AGAIN.

SPAGHETTI MARINARA OF SQUID, PRAWN AND MULLET, SERVED WITH SALTY ICE-BERG SALAD – 8

ON MONDAY I COOKED A RED-BASE SPAGHETTI MARINARA USING PRAWNS, SQUID AND MULLET.
BY MAKING A WELL REDUCED, HEAVILY SALTED NEAPOLITANA SAUCE, I ADDED THE SEAFOOD ONLY 5 – 10 MINS BEFORE SERVING.

FOLLOWING DINNER WAS ANDY’S AWESOME RASPBERRY CAKE !

UNFORTUNATELY AS I’M WORKING LONGER AND LONGER HOURS, MONDAY MEALS ARE GOING TO BECOME MORE RARE OCCURRENCES.
HOWEVER WHEN I DO COOK, I WILL SHOW !

THANKS FOR LOOKING !

A BIT LATE TO POST THIS ONE, BUT ON MONDAY I COOKED A QUICK MEAL OF:

PORK RIB CHOPS, ZUCCHINI & EGGPLANT RATATOUILLE, ANISEED AND POLENTA

I HAVE CHOSEN NOT TO WRITE UP THE RECIPE THIS WEEK.
BECAUSE IT WAS A RELATIVELY SIMPLE MEAL, I’LL JUST OUTLINE THE INGREDIENTS.

I ROASTED THE CHOPS IN THE OVEN AND BRAISED THE ANISEED IN BUTTER, SALT AND PEPPER.
I COOKED THE POLENTA IN THE MORNING, LEFT IT TO REST IN THE DAY AND POPPED IT BACK IN THE OVEN, IN PORTIONED PIECES, BEFORE SERVING.

THE RATATOUILLE IS A GENTLE BRAISE OF THE FOLLOWING INGREDIENTS [IN ORDER]:
OLIVE OIL
GARLIC
TOMATO
DRIED OREGANO
EGGPLANT
ZUCCHINI
SALT & PEPPER
TOMATO PASTE
WATER
FRESH PARSLEY
LEMON JUICE

BEEN DOWN AT BREMER BAY FOR A BIT SO APOLOGIES FOR NO POSTS IN THE PAST WEEK.

ALL PHOTOS TAKEN ON 350D

I COOKED CHICKEN RICE ON MONDAY, AND WHILE IM NOT SURE IF I USED THE MOST AUTHENTIC METHODS, IT TASTED DELICIOUS.

HAINAN CHICKEN RICE [LARZ STYLE] – 8

CHICKEN [PER 1 CHICKEN]
INGREDIENTS:
- 1 WHOLE RAW CHICKEN [FREE RANGE IS BEST - MT BARKER] [RINSE UNDER COLD WATER]
- 3 SPRING ONIONS [CHOPPED INTO 2 CM LENGTHS]
- 1 CUP OF GINGER [SLICED]
- 10 CLOVES OF GARLIC [BRUISED]
- 1 BROWN ONION [QUARTERED]
- 1 LARGE HANDFUL OF PARSLEY [TORN]
- 1 TABLESPOON OF PEPPER CORNS
- 2 TABLESPOONS OF SALT

BOIL A LARGE POT OF WATER AND ADD ALL INGREDIENTS EXCEPT THE CHICKEN. AFTER 5 MINS ADD THE CHICKEN, BREAST SIDE FACING DOWN, MAKING SURE THERE IS ENOUGH WATER TO COVER IN COMPLETELY. ONCE THE POT COMES BACK TO THE BOIL, COOK FOR EXACTLY 14 MINUTES MORE WITH THE LID ON. THE SKEWER SHOULD GO THROUGH THE MEAT WITH EASE. THEN REMOVE FROM THE HEAT AND LET SIT FOR UP TO 2 HOURS WHILE IT COOLS DOWN. I ONLY LET IN SIT FOR ABOUT 40 MINS AND IT WAS STILL DELICIOUS, BUT THE LONGER THE BETTER. WHEN READY TO SERVE, CHOP THE CHICKEN UP CHINESE STYLE [SEE PICTURES]. AND SERVE AT ROOM TEMPERATURE.

WHILE THE CHICKEN IS RESTING, IT IS A GOOD CHANCE TO MAKE THE CRUCIAL AND IN MY OPINION, THE BEST PART OF THE MEAL, THE RICE.

RICE [THIS IS ENOUGH FOR 6 PEOPLE] [RECIPE CAN BE SPLIT]
INGREDIENTS:
- OIL SKIMMED FROM SURFACE OF STOCK OR VEGITABLE OIL
- 2 CLOVES OF GARLIC [FINELY CHOPPED]
- 1 CM PIECE GINGER [FINELY CHOPPED]
- 1 TEASPOON OF SALT
- 2 CUPS OF RICE [JASMIN]
- 4 1/5 CUPS OF HOT STOCK [FROM CHICKEN POT]

HEAT THE OIL AND ADD GARLIC AND GINGER. AFTER A MINUTE ADD THE RICE AND SALT. STIR WELL TO COAT THE RICE IN THE OIL. THEN ADD THE STOCK AND BRING BACK TO THE SIMMER. THEN TURN IT DOWN TO LOW HEAT, COVER WITH LID AND LET COOK UNTIL ALL WATER IS ABSORBED. STIR WITH FORK WHEN COOKING IS FINISHED. SERVE HOT.

TO COMPLEMENT THESE TWO DISHES, I SERVED DARK SOY SAUCE, AND ANOTHER MADE FROM BLENDING GARLIC, CHILLI, LEMON JUICE, SUGAR, SALT, AND CHICKEN STOCK. WE ALSO ATE SOME CHINESE BROCCOLI BLANCHED IN THE CHICKEN STOCK. PLUS THE ESSENTIAL GARNISH OF FRESH CORIANDER.

I HAD SOME TIPS FOR THIS MEAL FROM VARIOUS SOURCES INCLUDING LOIS AND JESSIE. THANKS !

NEXT WEEK I WONT BE POSTING A RECIPE, ILL BE DOWN SOUTH. BACK SOON !