Thursday, December 31, 2009

Crunchy Noodle Salad


I prepared this super simple crunchy noodle salad recently for my family's Xmas do. Chang's Original Fried Noodles is what makes this dish as great as it is. Unfortunately I can't seem to find this over here and have to get my supply from my cousins in Australia. Thanks Jean!


Pix from www.changs.com

The recipe is on the back of the packet itself. Just follow it to the letter and the salad turns out great!

What you need:
I Chinese Cabbage - shredded or chopped finely
6 spring onions - cut about 5mm in length
Sliced Almonds - toasted lightly

Seasoning:
60ml white vinegar
1/4 cup caster sugar
1 tablespoon light soya sauce
1 tsp sesame oil
120ml olive oil

Combine all dressing ingredients in a saucepan. Stir well over low heat until sugar dissolves. Cool. Toss cabbage, chopped spring onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.

Tips:
Add the noodles just before serving.
If someone is having a bbq, offer to bring this dish. TRUST ME it'll be a hit.

Here's a look at what else we had for dinner that night.



This Sudden Cook wishes all A Blessed 2010!

Wednesday, December 23, 2009

Roast Pork Chops with Creamy Mustard Sauce


So this year I thought I would make a special meal for my hubby for Christmas as a reward for putting up with me for 2009. I combed the Internet looking for a suitable recipe. At last, this recipe caught my kitchen-eye. He loves ( and I mean loves) pork. A combination of his favourite meat with mustard which he enjoys as well would be a sure winner. And I was right la as usual - husband are you reading this????

Serves 2

What you need:
2 pork chops - 250g each ( I bought mine in the Jaya 33 grocer - very cheap and extremely good pieces)
3 small potatoes, unpeeled, cut into wedges
60 ml mustard (4 tablespoons)
80ml chicken stock
1 tablespoon olive oil
200ml cream ( I use whipping cream)
Handful of parsley leaves, chopped
Salt + Black Pepper

What to do:
1) Sprinkle salt and black pepper on both sides of pork chops and set aside.
2) Parboil potatoes - Place them in a pot and cover with water. Boil for 10 mins and drain.
3) Transfer potatoes to a roasting pan.
4) Combine mustard, chicken stock, olive oil, 1/4 teaspoon salt and black pepper in a jug. Pour over potatoes and toss to combine.
5) Place pork chops on top of potatoes. Roast for 25-30mins in a pre-heated oven at 200C.
6) When pork is done, transfer to a plate, cover in foil and let stand for 10 mins.
7) Add cream and chopped parsley to potatoes in pan. Stir to combine. Return to oven for 10 mins.



To serve: Place potatoes and pork onto plate and spoon over creamy mustard sauce.
Tips:
#1Prepare some garlic bread to go with. It goes great with the sauce.
#2Potatoes must be par-boiled first otherwise they won't be done.
#3Tell your other-half you appreciate them.

Merry Christmas All!

Friday, December 18, 2009

Christmas Cupcakes



Make these for your Christmas office party. Super simple vanilla cupcakes with chocolate buttercream icing. Santa's Boot from Cake Connection.

Christmas wreath also from Cake Connection.

Put them in a nice box and they will almost look too cute to eat!

Arrange on a cake board or on a glass plate for nice presentation.

One week more to go for Christmas! Happy Holidays all:)

Thursday, December 10, 2009

Step-by-step Chicken, Ham & Mushroom Squares

After my last recipe which was the Creamy Chicken Mushroom Pie recipe, I had about 4 sheets of puff pastry left (brand: Pampas). Did I mention I LOVE PUFF PASTRY - so good for the hips too!
Anyways I decided to try this recipe and it turned out very very nicely.

Makes: 8
What you need for the filling:

1 tablespoon olive oil
20g butter
750g chicken thigh fillets, cut into 2cm cubes
200g button mushrooms, sliced
3 small onions, thinly sliced
100g ham, roughly chopped
2 tablespoons plain flour
3/4 cup milk or light cream (
I used whipping cream)
4 sheets ready-rolled puff pastry, thawed
1 egg, lightly beaten

What to do:

1) Heat a large frying pan over medium-high heat. Add oil and butter. When sizzling, add chicken. Reduce heat to medium. Cook for 8 to 10 minutes, stirring often, or until lightly browned.

2) Add mushrooms, onions and ham. Stir until well combined. Cook for a further 3 to 4 minutes or until mushrooms are just softened. Sprinkle over flour, stirring constantly until well combined.

3) Remove from heat. Slowly pour in milk, stirring until smooth. Return to heat. Cook, stirring, for 6 minutes or until sauce comes to the boil. Remove from heat. Season with salt and pepper. Set aside to cool completely. Note: Cool mixture completely before putting them on pastry sheets

Assembling:

1) Preheat oven to 200C. Line baking tray with baking paper. Cut each sheet of pastry into 4 even sqaures.
2) Spoon chicken mixture over squares, leaving a 1.50cm border around edges.
3) Place remaining pastry square over chicken mixture

4) Using a fork, press edges of pastry sheet gently down to seal

5) Brush tops of squares with egg wash before popping into oven

6) Bake for 25 minutes until golden and serve.


Tip:
These are quite filling! 8 is enough for 4 persons actually. Keep any leftovers in the freezer and when u wish to have them just thaw and toast in oven for a few mins. Perfecto!

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