Nuffnang

Monday, August 24, 2015

Miso Chicken

While looking for inspiration for dinner, I stumbled across this recipe from Yotam Ottolenghi. It was so simple to lure me. Just his mere words "Marinating chicken in miso adds lots of character to the meat with little work" and I was sold.
 
If you think I'm too easily sold, then you should try this and give me your comments on it ;) I'm convinced this is better than your usual roast chicken for sure.
 
This recipe is from The Guardian magazine 9 April 2011.
 
Ingredients:
 
150g sweet miso paste (I used the regular miso paste I could find in the supermarket)
2 tbsp mirin
1 tbsp English mustard
2 tbsp caster sugar (I used brown sugar instead of caster)
1 tbsp lemon juice (I used the juice of a whole lemon)
12 free range boneless chicken thighs, skin on (I used a whole chicken)
 
Method:
  1. In a bowl, mix the miso, mirin, sugar and lemon juice together.
  2. Add the chicken and rub in the marinade.
  3. Cover with clingflim and marinate for at least an hour.
  4. Set oven to 190 180 degrees celsius.
  5. Lay the thighs well apart on a baking tray and roast for 20 to 25 minutes, until well cooked and skin golden brown. I roasted the whole chicken for about 1.5 hours and turning it each side about half hour.
I told you this recipe is super easy right? Just a mere 3 steps and you are done!



If you are a lover of roasted chicken, you will love this miso chicken. It really does the meat a bit more character than usual. I love this. For dinner. So does Mr G. He has been really silent on this. I always take his silence as his way of nodding ;)
 
I'm submitting this post to I Heart Cooking Clubs for our August Potluck.
 
 

I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchenflavours.
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Sunday, August 23, 2015

Vinaigrette in a Jar

On most days, you wouldn't probably see me post a salad at all. Haha!! Yes I do eat my vegetables but protein is equally important to me.
 
When I found out that our theme for this week at IHCC is Salads and Vinaigrettes, I was pretty intrigued as I found a super easy peasy vinaigrette from Jacques Pepin at Jacques and Julia at Home. Yes, it's so easy peasy you can make it everyday. You got to trust me on this one. Further, I added this vinaigrette to my modified salad nicoise from Jacques Pepin too.
 
To make the vinaigrette, you would need the following ingredients:
 
Ingredients:
 
2 tsp chopped garlic
2 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/4 cup red wine vinegar
1 cup extra virgin olive oil
 
Method:
  1. Combine all the ingredients into a jar.
  2. Shake well before serving.
*This vinaigrette can be kept refrigerated up to 2 weeks.
 
I added this vinaigrette to a bunch of rocket leaves, cherry tomatoes and sliced capiscum and toss it really well. Check it out below!!
 
 
Look at how fresh the salad was. I love the refreshing taste of the vinaigrette on this salad. Perfect for a vegan meal or a side dish to the mains.
 
I'm submitting this post to I Heart Cooking Clubs.
 
 
I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchenflavours.
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Thursday, August 20, 2015

Chocolate Fudge Cake

There were 2 upcoming birthdays and I thought of baking a cake that would be a crowd pleaser. Immediately Nigella came to mind. Nigella always reminds me of a good ol' chocolate cake and with her recipes, you will usually be spot on ;)

Incidentally, I have a few chocolate cakes from Nigella's collection that I have bookmarked for a long time. Now I'm able to bake this recipe from Nigella Bites. I'm delighted and hope the cake will turn out well. Please see my modifications in blue.

Cake ingredients:

  • 400 grams plain flour
  • 250 150 grams golden caster sugar
  • 100 50 grams light brown muscovado sugar
  • 50 grams best-quality cocoa powder
  • teaspoons baking powder
  • teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • large eggs
  • 142 ml sour cream
  • tablespoon vanilla extract
  • 175 grams unsalted butter (melted and cooled)
  • 125 ml corn oil
  • 300 ml chilled water

Fudge icing

  • 175 grams dark chocolate (minimum 70% cocoa solids)
  • 250 grams unsalted butter (softened)
  • 275 180 grams icing sugar (sifted)
  • tablespoon vanilla extract
Method
  1. Preheat the oven to 180°C/gas mark 4/350ºF. I used 160 degrees celsius instead.
  2. Butter and line the bottom of two 20cm / 8 inch sandwich tins. I poured the batter equally into 3 round sandwich tins instead.
  3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. 
  4. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. 
  5. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. 
  6. Add the dry ingredients all at once and mix together on a slow speed. 
  7. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
  8. Bake the cakes for 50-55 25 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
  9. To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  10. In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  11. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
 
 
 
What do you think of my cake? I thought it was pretty rustic like Nigella's who doesn't excel in beautifully decorated cakes. For me, it is good because it looks pretty homemade in that case. A good tip for this is, you may want to crumb coat a layer of the fudge on the cake first and put it in the fridge to let it set for about 15 to 30 minutes. Thereafter, the fudge will go on the cake easily.
 
I thought the cake tasted pretty good just a tad dry maybe I didn't take out the cakes immediately. Apart from that, this cake is quite good. Next, I want to try the Devil's Chocolate cake from Nigella ;) You can tell I'm beginning to get more ambitious LOL!!
 
I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchenflavours.
 
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I'm also submitting this post to Simply Eggcellent #6 organized by Dominic of Belleau Kitchen.
 
 
 
 
Link up your recipe of the week
 
 
This post is linked to Little Thumbs Up (August 2015: Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.