Chicken Marsala with Mushroom Risotto

After buying a bottle of marsala wine to make my tiramisu and obviously I know wouldn't be using the whole bottle to make the tiramisu so I started to look for recipes to use up the remaining marsala wine. And if you Google marsala wine, the first food will definitely be Chicken Marsala but please do not be confused with the Indian Chicken Masala. This Chicken Marsala is nothing India about it but Italian.

And being myself, I would never allow myself to cook just the chicken without whipping out something to go with it and what is more Italian then a risotto. Found a recipe from my favorite chef, Gordon Ramsay and make some modification to it to suit what I have in my pantry to come out with my version of the Mushroom Risotto.

Recipes (serve 4)

For the Chicken Marsala 

1/4 cup       plain flour
1/2 tsp        salt
1/4 tsp        ground black pepper
1/2 tsp        dried oregano
4                 skinless chicken breast
4 tbsp         butter
4 tbsp          olive oil
1 cup          slice mushroom ( I use portabella)
1/2 cup       marsala wine
1/2 cup       chicken stock
few sprig of fresh oregano
2 clove of garlic, un-peel but smashed lightly

Method

• Mix the flour, salt, pepper and dried oregano together 
• Pound the chicken breast to ensure even thickness
• Coat the chicken in the seasoned flour
• Melt butter in the olive oil and add in the chicken
• Pan fry till lightly brown, turn over, add mushroom, fresh oregano, garlic
• Pour in Marsala wine, be careful as it will flambe. 
• Add in chicken stock 
• Cover and simmer for about 5 min 
• Remove chicken and set aside
• Deglaze the pan with a little more marsala, about 1/2 cup. Reduce to a syrup like sauce. 

Mushroom risotto 

1 large     shallot (finely chopped)
2 clove    garlic (finely chopped)

4 tbsp      olive oil

200g        baby portabella mushrooms

280g        arborio rice (I use carnaroli but any kind will do)

1/2 cup    dry white wine

4 cups      low sodium chicken broth

1 tbsp       fresh basil

1 tbsp       fresh parsley 

2 tbsp       marcarpone cheese

3 tbsp       freshly grated parmesan

Sea salt and pepper to season 

Method 

• In a large sauce pan, sweat the shallot and garlic in the olive oil in low heat for about 3 to 4 minutes
• In a separate saucepan, heat the chicken broth. 
• Add in the mushrooms and saute for a further 5 minutes until the mushroom softened, stirring frequently 
• Stir in the rice and cook for another min or 2. Add the wine and stir. Cook until all the liquid is absorbed, stirring frequently 
• Gradually add the broth over the next 15 minutes, adding more as each amount is absorbed by the rice. This will help to give a creamy texture.Keep stirring frequently. 
• When the rice is al dente (a little resistance in the middle when you bite in), add the herbs, taste check and stir in the cheeses. 
• The risotto can be serve alone with fresh shaved parmesan too.  

To finish the dish, simply serve the chicken on a bed of mushroom risotto and ppour some of the sauce over the chicken and around the plate.

Heston's perfect Fish and Chips

In search of the perfect fish and chips, I have decided to give Heston's perfect fish and chips a go. Thank God I already have the special equipment that is need on hand, well at least something similar. The recipes call for a soda siphon but I do have a cream whipper which is basically the almost the same.

To ensure that the batter cook fast enough not to over cook the fish, this recipes calls for the use of vodka instead of water as water based batter takes a long time to go brown because the water have to first evaporate before it can starts to brown. Vodka is more volatile hence it evaporates more quickly and it also does not develop the gluten in the flour the way water does. This will result in a crisper crust. And the beer and charging the batter with CO2 enchances the batter's crunchiness by introuducing more bubbles.

The chips for this recipes call for a 3 steps process, allowing the chips to cool right down between each steps gets rid of excess moisture that would otherwise escape from the chips as steam during frying causing soggy exterior. The dry air of the fridge helps to remove the excess moisture from the chips.


Recipes (Serve 2)

For the chips

500g of potatoes

Method

• Wash and peel potatoes. 
• Cut into chips about 1.5 to 2 cm thick. 
• Place chips into a bowl of cold running water for about 5 min to rinse off some of the starch. Drain and set aside. 
• Bring a pot of salted water to boil. 10g salt per liter of water 
• Add chips and bring back to boil, once it is back to boil, lower the heat so that the chips will not break apart before they are cooked through. Cook till the chips have almost broken up. 
• Carefully remove the potatoes with a slotted spoon and place on a cake rack. Leave to cool then put in the fridge until cold. 
• Heat oil to 130 degree C and plunge the chips into the oil. Cook until they take on a dry appearance and are slightly colour. 
• Remove from heat and drain off excess oil. Cool on cake rack and return to fridge until cool
• Heat oil to 190 degree C and plunge the potatoes into the oil for the final fry. Cook till golden brown, about 8 to 10 minutes. 
• Drain and season with sea salt to serve.

For the batter and fish 

2 large fillets of firm fish (I use halibut but recipes calls for turbot)

100g         plain flour
100g         rice flour
1/2 tsp      baking powder
1/2 tblsp    honey
150ml       Vodka
150ml        beer (chilled)

Method

• Mix the different flour into a bowl and stir to combine. 
• Add honey, vodka into the flour, stir to combine. 
• Open the beer and pour 150ml into the mixture, stir to combine. It is fine if it is a little lumpy. 
• Pour the mixture into the siphon or cream whipper.
• Charge it with 2 CO2 charger and put in fridge for a minimum of 30 minutes. 
• Rinse and dry the fish fillet with paper towel
• Coat with rice flour seasoned with salt and pepper. Shake of excess flour
• Heat oil in a large pan to 220 degree C. 
• Remove siphon from the fridge, shake vigorously before ejecting the batter onto a medium sized bowl. Don't eject all at once as the batter will lose its bubbles once it leave the siphon. 
• Dip the batter into the foamy batter and into the hot oil. 
• As the fish fry, drizzle a little extra batter over to give it a lovely crusty exterior. When it starts to brown, turn the fillet over and drizzle more  batter on that side. 
• Cook till a golden brown and remove from oil. 

Tiramisu with edible soil (Recipes adapted from Heston Blumenthal, How to cook like Heston)

Plant or dessert?? Was watching how to cook like Heston on Youtube when I came across him making this interesting version of tiramisu, you can also watch his video right here. Hence I decided to take up this challenge and make one myself. It may seen like alot of work but if you get all your ingredient ready, it isn't all that hard at all.

Recipes (makes about 6 to 8 small flower pot)

For the crystallized dark chocolate

200g      white castor sugar
80g        dark chocolate, roughly chopped

For the caramelized grape nuts 

50g          grape nuts cereal (I use macadamia nuts, you can use any nuts)
1/4tsp      salt
15g          brown sugar






To finish the soil

60g          white chocolate
20g          cocoa powder
1/2 tsp     salt
60ml        hazelnut oil (I use macadamia nuts oil)
caramelized grape nuts
crystallized dark chocolate

For dark chocolate layer

200g       dark chocolate

For the marsala cream 

3          eggs
50g      castor sugar
300g    mascarpone
200ml  whipping cream
60ml    Marsala
1.5g    leaf gelatine, softened in a little cold water. (I use gelatine powder)

For the sponge fingers

24          sponge finger
150ml    ground coffee brewed in 400ml water
100ml    Marsala

To serve 

Basil and mint leaves to garnish

Method

• For the crystallized dark chocolate, put 75ml cold tap water and sugar into a saucepan and place over high heat. Bring to a boil and continue to heat until liquid reach 135 degree C or syrup at the side of pan begins to colour.

• Remove from the heat and immediately add the chopped chocolate. Whisk to incorporate and whisk until the liquid has completely crystallized.  

• Pour crystal onto a baking tray to cool. This can be kept in an airtight container in the freezer for up to 1 month.

• To caramelize the Grape nuts, place them in a frying pan over a high heat and allow to toast for about 4 min, shaking the pan from time to time. Add salt and continue to toast for another min. 

• Sprinkle the sugar over the surface of the nuts and stir until surface of nuts is well caramelized. 

• Pour the nuts on to a parchment line baking tray to cool to room temperature.

• To caramelize the white chocolate, preheat the oven to 190 degree C. Place the white chocolate on a parchment lined baking tray and place in oven for 15 min. After the first 5 min, begin to stir the chocolate every couple of minutes until fully caramelized. 

• Mix the crystallized dark chocolate, caramelized white chocolate with the cocoa powder and caramelized nut then add the salt and the hazelnut oil. 

• to make the dark chocolate layers, break the chocolate into pieces and melt in in a bowl over a saucepan of simmering water.

• Pour the melted chocolate over 2 sheet of acetate and place another sheet of acetate over each sheet. Then place a heavy chopping board on top to create a thin layer and place in freezer for 10 min. 

• Using a pastry cutter the size of the inside of the flower pots, cut out 18 discs (You will need 3 discs per pot)

• For the marsala cream, whisk the egg and sugar til light and fluffy.

• In another bowl, whisk the marcapone, whipping cream and marsala until soft peaks form. Fold the cream mixture into the egg mixture in a few addition.

• Place 5 tblsp of the cream mixture in a small sucepan and squeeze out excess water. Add to the pan and warm till just enough to melt the gelatine. Whisk this mixture back into the bulk of the marsala cream. 

• Place all the sponge finger in a flat tray. Mix the coffee and marsala. Drizzle some on top and allow to soak for about 1 min. Turn over the finger and drizzle the remaining coffee mixture over. 

• To assemble, place a disc on the bottom of each pot, add some sponge finger, marsala cream. Place another chocolate disc on top then some more marsala cream, another chocolate disc on top and top with a final layer of marsala cream. Chill in fridge for at least 2 hours 

• Sprinkle the soil on top of each tiramisu flower pot to cover the surface. 

• "plant" the basil or mint leave on top and serve!! 

Okonomiyaki お好み焼き

Okonomiyaki is basically a Japanese savoury pancake containing a variety of ingredients. Okonomi means "what you like" or "what you want" with "yaki" meaning grill hence other the basic ingredient of flour, stock and cabbage, you can very much add what ever you like in the batter, things like cheese, seafood, bacons are some of thing things I can think of right away. If you cannot find Nagaimo which is a type of yam, feel free to leave it out but it can be found usually in Japanese supermarket. 

Recipes 

1 cup      Plain flour
1/2 tsp    Baking powder
1/4 tsp    Salt
1/4 tsp    Sugar
3/4 cup   Dashi stock or water
2            Egg
1/4        Cabbage, about 2 to 3 cups packed and shredded
2-3 in    Nagaimo (grated)
2            Spring onion (finely chopped)
1/2         leek (finely chopped)
1 cup     Squid (cut into small pieces)

Method

• Combine the flour, baking powder, salt, sugar and dashi stock and egg. Whisk to combine.
• Add in the remaining ingredient and mix well
•  In a oil pan, scoop a ladle of batter onto the pan. Do not flatten too much or it will break apart when you try to turn it over. 
• Cook on one side for about 1 to 2 minutes.
• If you are adding bacon, you can lay about 2 to 3 slices onto before you turn over to the other side
• Cook for another 2 minutes or 5 minutes if using bacon.
• Remove from heat, top with Japanese mayonnaise, Okomiyaki sauce, Katsuobushi 

Cheesy Beef Korokke コロッケ

Having some potato in the kitchen and do not know what to do with it hence decided to make some korokke. Korokke is the Japanese name for croquette which is basically mash potato with filling like meat or seafood, breaded and fried to a golden brown. After going through some recipes online and doing some modification of my own to suit my taste. You can easy omit the cheese or change the filling as you need. Simple recipes which take no effort at all to make. Make a bigger batch and you can store the leftover in your freezer for up to a month.

Recipes (Makes about 8 to 10)

4            Medium potatoes (washed and peeled)
1             Egg
1             Onion (Diced finely)
1/2          Carrot (shredded)
5             Shitake mushroom (Diced)
50g         Mozzarella cheese
200g       Minced beef

1 Tsp      Japanese Soy sauce
Salt and pepper to taste

For breading 

3             Egg
2 cup      Panko (Japanese Breadcrumbs)
1/2 cup   All purpose flour

Method 

• Cook the potato till skewer goes through easily about 10 to 15 minutes depending on the size of your potato. Cut it smaller for faster cooking
• Mash potato but do not mash it too finely, we want to have some chunks of potato for texture 
• Saute onion for about 5 min in a lightly oiled pan
• Add carrot, mushroom and cook for about 1 to 2 minutes
• Add meat and brown the meat. Season to taste. 
• Add meat mixture into potato and stir to combine
• When the mixture cool slightly, add egg and mix well
• Form into individual korokke and fill each korokke with about a tblsp of mozzarella cheese
• Heat oil in a heavy bottom saucepan to about 180 degree C
• Dredge in flour, egg then panko.
• Fried till golden brown, served with tokatsu sauce readily available at any supermarket, usually you will find the Bull Dog brand.   

Triple Chocolate Brownies

Just made a batch of vanilla ice cream and when I see vanilla ice cream I automatically think... BROWNIES!!! Hence I decided I shall make this quick simple and absolutely delicious chocolate brownies to go with my ice cream.. YUM!!

To make everything more chocolaty then ever, I just dump in all kinds of chocolate I have in my chocolate fridge.. Milk chocolate, Dark chocolate, white chocolate... the result, definitively chocolaty brownies paired with my velvety vanilla ice cream, HEAVEN!!

Recipes 

185g          Unsalted butter
185g          Dark chocolate
85g            Flour
40g            Cocoa Powder
50g            White chocolate
50g            Milk chocolate
3                Large egg
185g          Castor sugar









Method 

• Preheat oven 180 degree C, prepare a 20cm square tin (greased and line bottom with baking paper for easy removal) 
• Melt the butter and dark chocolate in a bain marie or microwave 
• Sift Coco powder and flour together and set aside
• Chop the white and milk chocolate into chunks
• Whisk egg and sugar until pale yellow and double in volume (Ribbon stage) 
• Fold the chocolate and butter mixture into the egg mixture 
• Fold in sifted flour and coco mixture
• Stir in chocolate chunks
• Bake for about 25 mins or stick inserted in center comes out clean. 

 

Vanilla Ice Cream

Vanilla Ice Cream... Nothing can be more simple and enjoyable as a rich creamy velvety ice cream full of vanilla flavor. This recipe that I have is adapted book Couture Chocolate by William Curley and I use Madagascar Bourbon vanilla beans for the best vanilla flavor, definitely beat the crap out of those store bought vanilla ice cream hand down anytime of the day!!

Recipes

500ml        Milk
200ml        Double cream
120g         Castor Sugar
1               Vanilla Pod
120g         Egg yolk (abt 6 yolk)

Methods

• Put the cream, milk and 60g of the sugar into a saucepan
• Scrape the seed of the vanilla pod into the saucepan and add the empty pod in as well
• Bring to a boil and remove from heat, rest for 30 min to infuse the vanilla flavor
• Whisk egg yolk and sugar in a stand mixer until light in colour (2-3 mins)
• Slowly pour half of the milk mixture into the egg mixture.. Slowly stir together carefully not to add to much air into the mixture
• Add the mixture into the remaining milk mixture in the saucepan and return to heat
• Heat to 82-84 degree C, mixture will be thick enough to coat the back of a metal spoon
• Remove from heat, pass the mixture through a sieve and cool over in bowl place in a ice water bath.
• Cover mixture with cling wrap and place in fridge overnight
• Churn mixture in ice cream machine according to manufacturer instructions.

Churros with Hot Chocolate

Churro which is sometime referred to as a Spanish doughnut. Every time I ate this, I will always be in a theme park somewhere and making this reminds me of all the fun that I have. Came across this recipes while watching YouTube, this recipe is from the man himself, Gordon Ramsay... The delicious churros is served with a hot chocolate infused with orange, chilli and vanilla pod.

Recipes 

For the Churros:

250g    Plain flour
50g      Unslated butter
200ml  Water
Pinch of salt
                                                                
                                     For the hot chocolate

150g       70% Dark chocolate
300ml      Double cream
1              Vanilla pod
2"            Cinnamon stick
1/4          Chilli unchopped
3-4          Pieces of orange zest

For the cinnamon sugar 

50g         Castor sugar
3             Tsp cinnamon





Methods 

• Place the salt and flour in a mixing bowl of the stand mixer
• Melt butter in a saucepan and add water then bring to a boil
• Pour straight into flour and whisk to a smooth paste, add warm water to reach desired consistency 
• The finish dough should be slowly drop from the whisk
• Place into a piping bag with star nozzle and chill in fridge for at least 30 min. 
• Place all the ingredient for the hot chocolate into a saucepan
• Stir until all the chocolate have melted completely 
• Remove from heat

• In a frying pan, heat oil to 180 degree C
• Pipe out churros and cut each piece at 3 to 4 inches. 
• Fry for about 3 to 4 miinutes till golden brown
• Remove and drain off excess oil and coat with cinnamon sugar 
• Serve with hot chocolate.... YUMMY!!