Category Archives: main

Aloo Keema Curry (Potato and Ground Beef)

I haven’t made this dish in ages so I’m doing a quick repost to LJ, sharing here, with a composite picture I shared on FB … cause I’m a lazy person.

The recipe can be found in the original post I did, eight years ago, with credit to the blog that I found it on. I made it with regular potatoes this time, as that’s all that I had, and it’s what her recipe called for.

REVIEW: Fast and delicious with simple ingredients likely available in most people’s kitchens. The recipe calls for Madras curry but you can use whatever Indian curry you have.

Spaghetti Napolitan

This is a Japanese pasta dish called spaghetti Napolitan. Ketchup is used to flavour the pasta instead of a marinara/tomato sauce. Lighting was poor so the shot I took of the pasta dressed with some green onion for colour was out of focus so you’ll have to use your imagination.



   

I used fresh hot Italian sausages and mushrooms but the rest of the dish was based on this recipe.

Chinese Sausage Fried Rice

TEST POST

Quick supper of Chinese sausage fried rice – two cooked and thinly sliced Chinese sausage, diced red and orange peppers, peas, white part of a green onion, two Thai red chilis with seeds left in, scrambled egg, 2 cups of cold leftover sushi rice seasoned with soy sauce, oyster sauce and toasted sesame oil and garnished with thinly sliced green onion tops.

For a recipe/technique, check out Uncle Nigel on Youtube. He’s a hoot.

Chicken Doria

I’m cooking a lot of old favourites and a few new recipes but just haven’t had the enthusiasm to post much over the last five or six months.

Today I made a baked Japanese rice casserole called doria so I decided to share the results.

Sauteed diced chicken thighs, mushrooms and onions are seasoned with ketchup, salt and white pepper, topped with simple bechamel sauce and grated mozzarella cheese and baked until the top is browned. I used one cup ramekins and found that I had too much bechamel to fit into the ramekin. A larger container is planned for the next time.

REVIEW: It’s a great recipe. Relatively fast, easy to put together and economical. One chicken thigh (120 gm) is enough for two servings. And it tastes delicious.

PS: The new WordPress editor is still a challenge to me. To be honest, I absolutely hate it as I can’t paste from LJ without losing my picture formatting, so I’m deleting a lot of it from the final post. For a nicer looking post, you can visit there.

Picspam: Gyoza Wrappers from Scratch

I’ve been cutting back on my grocery shopping trips so when I had a craving for potstickers/gyoza, rather than going out and buying a couple of packages of the ready made wrappers, I finally buckled down and decided to make them from scratch using this recipe.

The ingredients are simple, flour and salt and boiling water. And time … to let the dough hydrate and to roll them out.

Pleating also takes some time and, of course, practice.

After all that, I’m quite pleased with the results for a first try and WILL be making them again.

Pasta for One: Pasta Carbonara

I revised my old carbonara recipe because I was inspired by a ‘saucier’ version I saw posted on FB yesterday. Pretty amazing, if I do say so myself.

Pasta Carbonara for One

90-100 gm dry pasta
2 egg yolks
1 tbsp bacon fat or olive oil
4 tbsp grated Parmesan cheese, divided
pasta water, as needed, cooled slightly
3 strips of crispy bacon, cut into 1/2 inch pieces
freshly ground black pepper
salt, to taste
dry parsley flakes

Time is crucial for a carbonara as it waits for no-one to be served.

Cook the pasta according to package directions. Remove about a cup of the pasta water to a bowl and let cool slightly. Drain the pasta and reserve for a minute or two as the sauce is prepared.

In a small bowl, whisk together the yolks, bacon fat and 3 tbsp of Parmesan cheese. Whisk 2-3 tablespoon of cooled pasta water into the egg mixture, a tablespoon at a time.

Pour the carbonara sauce in a large saute pan and place on the stove over the lowest heat to barely warm up the sauce and melt the cheese but not enough to start cooking the egg yolks.

Add the drained pasta and the bacon pieces to the pan, toss with a pair of tongs until the pasta is well coated and everything is warmed through. If the sauce starts tightening up, add another tablespoon or so of cooled pasta water to the pan.

Plate and sprinkle the parsley flakes over the top. Add more grated cheese if desired.

Happy St. Paddy’s Day!

As close as I can get to an Irish meal to celebrate the occasion.

Corned beef brisket, colcannon and carrots.

I forgot to buy any beer but a nice pint glass of an Irish beer (is Harp beer good?) would be a nice accompaniment, I think. Dessert will be a slice of cran-apple pie though a piece of Irish “Brick” cake with some custard sauce might be more appropriate.

PS: I have some creamy potato-leek soup in the fridge but just wasn’t hungry enough to serve it.

Pasta For One: Pasta Alfredo

Continued from previous post.

Another pasta dish which is fast and easy to prepare and not that pricey, depending on the protein used.

Today’s post features shrimp and mushrooms. I like to pair a protein and a vegetable.

Basic Alfredo Recipe for One

90 gm pasta (fettuccine, linguine, spaghetti)
2 tbsp butter, extra virgin olive oil or equal parts of each
3-4 mushrooms, thickly sliced
100-125 gm raw shrimp, peeled and de-veined
1 clove garlic, finely minced
1/2 cup whipping cream
1/4 cup grated Parmesan cheese

Fresh or dried parsley and more grated Parmesan for garnish

Cook pasta according to package directions. Drain and set aside.

In a large saute pan over medium high heat, add one tablespoon of butter and when it has melted and starts to bubble, add the mushrooms. Cook until golden brown on one side, turn and repeat with second side. Remove the mushrooms to a large bowl and reserve. Depending on how much butter remains in the pan, add a second tablespoon and when it melts, add the shrimp. Saute quickly, flipping over until both sides have begun to turn pink, then remove to the bowl with the mushrooms.

Add the minced garlic and saute briefly, stirring, until the garlic barely begins to pick up some colour, turn down the heat to medium and add the whipping cream and Parmesan cheese. Stir until the mixture starts to bubble, the cheese melts and the mixture begins to thicken. Add the cooked pasta, mushrooms and shrimp, stirring to coat with the Alfredo sauce.

Transfer to a plate and serve immediately garnished with some more grated Parmesan and parsley for colour.

Other options: chicken and asparagus or ham and green peas.

Christmas 2020 … Leg of Lamb Dinner

Christmas for One

I wasn’t going to do anything special this year cause I had a case of the Christmas blahs, but, at the last minute I bought a fresh leg of lamb and roasted it off with rosemary, garlic and olive oil. Threw in some diced potatoes and carrots as sides. Washed the meal down with a spiked (vodka) cranberry lemonade. Dessert was slices of a bought dark fruit cake. And, it was, on the whole, a good Christmas.



Because I had a lot of leftover meat (sliced lamb and salami), I baked off a quick batch of enriched (eggs, milk, sugar and melted duck fat) kaisers and hamburger buns for sandwiches.





Lunch plate of nibbles … bought cracker assortment, cheese (smoked Gouda and old white cheddar), Genoa and Hungarian salami and some apple slices (Ambrosia).



Regardless of the way you celebrate this time of year, I hope you were surrounded, virtually or in person, by friends and family (blood or choice).

And here’s hoping for a much better New Year.

Menchi Katsu (Japanese Fried Hamburgers)

Some years ago, I made the Hungarian fried burgers/patties/balls called “fasirt”. These panko breaded and fried Japanese hamburgers, or “menchi katsu”, reminded me of them. They’re flavourful and the coating seals in the moisture making for a juicy patty.

I found the idea and basic recipe for these burgers on my favourite Japanese Youtube channel, TabiEats. I’ll post my rewritten version of the recipe at the bottom of the page.

Menchi Katsu – serves 2-3
from TabiEats

Meat patties
150 gm onion, diced, sauteed and cooled
300 gm ground beef, pork or a mixture of the two
1/3 tsp salt
1 tbsp Worchestershire sauce
1 tbsp ketchup
pinch nutmeg, reduces smell of pork
couple of pinches of black pepper
1 egg

Coating
flour
1 egg, beaten
Panko

Side dish
thinly shredded cabbage
rice
sliced tomatoes

Combine ground beef with everything, except the sauteed onion, by hand until sticky. It will be a very soft mixture. Add the onions. Mix again for 3-5 minutes. If it seems too wet, you can add a bit of bread crumb but it shouldn’t be necessary.

Shape into 4-6 evenly sized patties. If the meat mixture is very sticky, you may oil your hands lightly to prevent that. Throw the meat patty from one hand to the other to firm up the patty by eliminating excess air.

Coat with flour (be gentle so the patty doesn’t fall apart), dip into beaten egg to coat and then generously roll in the Panko bread crumbs.

Shallow fry at 350 deg F about 2 1/2 min on each side.

(Strain and reuse the oil for stir frying.)

Serve with tonkatsu sauce, as part of a complete meal or “set”, or include in a bento lunch.

Delicious with a bowl of miso soup, a side of ramen noodles and steamed broccoli.