jo rosenblum gets a life. Bits and pieces,like a patchwork of what's taking my fancy, food, family, friends, photos and funstuff.
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Wednesday, 28 May 2014
Sunday, 25 May 2014
Asian style Brocolli...
Cut Brocolli into small segments, cut up an onion, crush a clove of Garlic soak and chop up some dried mild Chilli, and thinly slice some Ginger. |
Pizza...From Scratch
Last night I made some Pizza dough.... simple enough recipe... (the secret ingredient is a mashed potato) |
for lunch I made a Pizza with thin slices of Tomato, Salami, Black Olives, Cheese and Pesto dotted around a bit. I prefer Pizza that has just a scattering of topping. |
Cooked for about 20 min in a hot oven... crunchy and delicious. |
Monday, 19 May 2014
Chicken Penang Curry...
Or what I had for dinner... |
Grind Star Anise, Coriander and Cumin seeds in a mortar and pestle. |
Add Ginger, Galangal, Shallot, Garlic, Lemongrass and Lime peel... and continue to grind to a paste |
Add dried Red Chillies which have been soaked in warm water. |
And continue to pound it to a paste. |
Add Shrimp Paste and Coriander Root... and keep on pounding until you have a paste consistency. |
Bring some Coconut Cream to the boil and cook the paste of in that. Add some Lime juice and a bit of water if it's too thick... also add a teaspoon of sugar to balance the flavour. |
Add Chicken Breast cubes and simmer until cooked... serve with Basil , Coriander and Rice. Delicious. |
Saturday, 17 May 2014
What's On My Kitchen Bench...
After all the inspiration of cooking Vietnamese last night I've come home with lots of fun ingredients to try out |
Young Ginger and Galangal, Lemongrass, Garlic Chives, Bitter Gourd. |
Coriander, Zucchini Flowers and Heirloom Tomatoes. |
Shallots and Figs. |
Baby Calamari. |
Pork Spare Ribs and a Black Bream. |
Cooking Vietnamese Style....
Cut them into 2inch lengths and set aside. |
Cut up a block of Tofu into slices and then again into squares. |
Heat up oil in a pan and gently fry the Tofu shaking the pan to stop them sticking...being careful not to break them up. |
Add the Garlic Chives and let them wilt down a bit... toss over a little Fish Sauce and it's done. |
Take the cleaned Mackerel and marinate in Fish Sauce for 10 minutes... then pat dry . |
Deep Fry a couple of the fish at a time until crunchy, then drain on kitchen paper |
They'll look something like this. |
Serve with rice...delicious. We also had caramelised Pork Spare Ribs and Bitter Mellon and Egg. I didn't take photos ...so perhaps I'll have a go at making some myself and posting about that. |
Saturday, 10 May 2014
Sunday, 4 May 2014
Saturday, 3 May 2014
Squid... With Squid Ink Pasta...
I've been looking at cooking shows this afternoon...and It's inspired this dish.. simple, economical and delicious. |
Crushed Garlic, Capers, Anchovy, Parsley and dried Thai Chilly... which has been soaked in warm water. And some Lemon Juice. |
Simply slice the Squid into rings, and cut the tentacles up as well. |
Heat some oil in a fry pan...quickly fry the Squid, add the chopped Garlic etc. Cook the pasta at the same time, and toss through some black olives too. Season to taste. |
And enjoy all that delicious flavour! I grated some Parmigano on mine. |
Thursday, 1 May 2014
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