The Cook Book Challenge week 52 : Outdoors

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Week 52 : Outdoors
Recipe :  Adobong Puti (Chicken with vinegar) and Pizza Twists
Cook Book : Kulinarya.  A guide to Philippine Cuisine and Donna Hay.  Modern Classics Book 1

So… It’s the last week of the Cookbook Challenge.  Week 52.  I have to say, that I am disappointed that I was unable to keep up with the challenge.  It was difficult to cook and blog each theme every week.  I made a great effort up to week 20.  You can see the weeks I manage to blog here.  As the weeks went by, more and more bloggers started dropping off but there were great participants that did it all to the end.  Good job to those who made it all the way to the end.

For the last and final week, our host, April from My Food Trail Blog, organised a potluck lunch where we were to bring something related to this week’s theme, Outdoors.

I brought Chicken Adobong Puti (Filipino Chicken in vinegar) and Pizza twists.  
I think the decision to make pizza twists is self explanitory.  It’s portable and easy to eat when outdoors.  It is also easy to make.  Simply take already made puff pastry and brush with a thick layer of pizza base sauce, sprinkle dried oregano and grated cheese all over.  Cut into 2cm wide strips. Place on prepared tray, giving it a couple of twists. Bake in a preheated oven of 200deg for 10minutes.
However, I think my adobo might need explaining as it’s a dish that has gravy/both, best eaten hot and with steamed rice.  It’s not really what normal people may take to a picnic or to a lunch outdoors.
When I was younger and like many recent migrants from The Philippines at the time, picnicking and camping was very popular.  Unlike, the other picnickers at the park, we brought our whole kitchen.  My mum would pack hot, freshly cooked chicken adobo and rice still in our rice cooker.  Forget sandwiches and salads, adobo was the popular choice amongst us Filipinos.
This version was taken from “Kulinarya” Cookbook.  Puti means “white” as this version, only vinegar is used. There are many versions out there.  My mum adds soy sauce to hers and I personally prefer it.  You can get her recipe here.
1 kg chicken pieces ( I used wingettes and drumettes)
6 cloves garlic, grushed
1/2 tbs black peppercorns, cracked
1/2 cup vinegar
2 bay leaves
1 tbs cooking oil
2 cups water
splash of fish sauce
1 tbs salt
1.  In a large bowl, combine the garlic, peppercorns, bay leaves and the vinegar.
2.  Add the chicken pieces.  Let sit in the marinade for at least for 1 hour
3.  In a heated pan, fry the chicken pieces in oil until bowl.  Reserve the marinade
4.  Once the chicken is browned, add the marinade, the water and fish sauce.
5.  Simmer for about 20 minutes until the meat is tender and the liquid has almost evaporated.
6.  Serve with steamed rice.

Other Cookbook challengers that joined the party  and this is what they brought along.

Shellie (Iron Chef Shellie) – Tomato, ham, cheese and chutney wrap

April (My Food Trail) – Sweet potato and blue cheese tart

Agnes (Off the Spork) – Onion Foccacia

Agnes (Off the Spork) – Asparagus and Gruy√®re tart

Leigh (Chit Chat Chomp) – Chorizo and potato bake

Kat (Spatula, Spoon and Saturday) – Beehoon Goreng (Stirfry rice noodles)

 

Penny (Jeroxie. Addictive & Consuming) – Meatballs and chilli sauce

Shellie (Iron Chef Shellie) – Chocolate cake with blueberries

Leigh (Chit Chat Chomp) – Dark chocolate and orange muffins

April (My Food Trail) – Banana Cake

Kat (Spatula, Spoon and Saturday) – Jasmine scented coconut slice

Bring the next challenge on.

The Cook Book Challenge – Week 20 : Tangy

Week 20 : Tangy

Recipe :  Thousand Island Dressing
Cook Book : The Australian Women’s Weekly Cook.
I got this cookbook as a Christmas Present last year from my Mother-in-law.  I  have used a few times already, there are so many simple recipes in here it’s hard not to.

For this week’s theme, I had no idea at first on what to make. Tangy…  I thought about it for about a week and looked through a few of my cookbooks.  Then, I thought about making home-made mayonnaise.  Even better, home-made Thousand Island Dressing.
I’ve seen and read about how easy it is to make mayonnaise, I actually didn’t think that it would that easy.

  • 2 egg yolks
  • 1 tsp dijon mustard
  • 250ml olive oil
  • 1 tbl lemon juice
  • 60ml tomato sauce
  • 1/2 small red onion, finely chopped
  • 4 tbl capers, finely chopped
  • 4 tbl red capsicum, finely chopped
  • salt
  1. In a bowl, whisk together the egg yolks and dijon mustard till combined and smooth
  2. While whisking, slowly drizzle in the olive oil
  3. Keep whisking till the mixture thickens
  4. Stir in the lemon juice
  5. Add the rest of the ingredients and stir
  6. Serve with seafood or chicken

My thousand Island dressing was perfect with the Australian Salmon my brother @MrEd2U caught while holidaying in Lakes Entrance in Victoria.  I’m such a lucky girl :)

Bon Appetite,
Cherrie

The Cook Book Challenge – Week 19 : Rice

Week 19 : Rice
Recipe :  Kedgeree
Cook Book : Nigella Bites by Nigella Lawson

I have quite a few of Nigella’s Cook books and I have to say, I do use quite a bit.  I love her recipes as most are simple and easy to make.

Kedgeree is a rice dish said to have originated from India then brought to England by soldiers that were stationed there and developed a taste for the spices.  It is a breakfast dish and was popular back in the day when there were no refrigeration and leftovers were used.  It is a hearty but light dish to have so it can be easily eaten for dinner as well.  Just like we did.

I have seen this cooked many times on TV and have been wanting to make it.  This week seemed like the perfect opportunity.  I found three different versions in three of my cookbooks.  I opted for Nigella’s version though I did add extra ingredients to it.  It was the easiest and had ingredients that I liked.

  • 45g unsalted butter
  • 1 tsp oil
  • 1 onion, finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tbl curry powder
  • 225g basmati rice
  • 1/4 cup sultanas
  • 1 can tuna
  • 4 hard boiled eggs, quartered
  • lemon
  1. Melt butter in a heavy saucepan with a tight fitting lid. Add oil to stop it from burning
  2. Soften the onion and add the spices, then keep cooking till the onion is slightly translucent
  3. Add the rice and stir with a wooden spoon so that it’s all well coated.
  4. Pour in 500ml water. Stir then cover
  5. Cook gently for about 15 minutes until the rice is tender
  6. Turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid
  7. Add the tuna and gently flake it with a fork.
  8. Add the eggs, sultanas and lemon juice and zest of half of the lemon
  9. Gently mix
  10. To serve, serve on a large plate with wedges of the other half of the lemon.

http://www.grouprecipes.com/113070/kedgeree.html

Bon Appetite,
Cherrie

The Cook Book Challenge – Week 18 : BBQ

Week 18 : BBQ

Recipe :  Beef Kofte and Bulgogi
Cook Book : Ben’s Barbecue by Ben O’Donoghue
Since we fixed up the back yard, we love hanging out there on balmy evenings.  Even better, we are now able to cook on our barbecue and eat al fresco.
This week’s challenge was BBQ.  I scoured through my cookbooks to find a marinade for some lamb chops and beef mince that I had in the freezer.  I found a couple from Ben’s barbecue cook book.  I got this book for my birthday last year and this was the first time I actually used it.  Thanks Cook book Challenge!
I found two marinades that I wanted to try. 
So, while I say Bulgogi, I mean it in the loosest of terms.  I added a couple more ingredients.  I marinated the lamb chops with this and it was fantastic.  The sweetness of the marinade really stood out.  I left the lamb chops marinading for 8 hours but 2 hours is fine.  
For the Beef kofte, it’s not really a marinade but more of a seasoning.  It’s best to let this mixture sit for about half an hour for the flavours to infuse, then mould them into patties or sausages before barbecuing them.

Bulgogi Style Marinade : (for  lamb chops)

3 tbl palm sugar
125ml light soy sauce
4 garlic cloves, crushed
50ml rice wine
50ml hoi sin sauce
50ml oyster sauce
1 tbl sesame oil
Beef Kofte Seasoning: (for 500g lean mince )

2 tbl chopped oregano
4 tbl chopped parsley
4 chopped spring onions
1 tsp ground cumin
salt and pepper
1 egg, beaten
Bon Appetite,
Cherrie