Bourbon-Maple Glazed Pork Belly

Posted on February 24, 2018 by missamateurchef

The more you weigh the harder you are to kidnap. Stay safe… Eat pork belly!

Ingredients:

1 pound fresh pork belly
2½ cups chicken stock
½ onion, chopped
4 cloves garlic, chopped
½ cinnamon stick
1 bay leaf
3-5 whole allspice cloves/ anises

Sauce:

¼ cup real maple syrup
100ml bourbon whiskey
4 tbsp tomato ketchup
2 tbsp soy sauce

Directions:

Preheat your oven to 180C.
Heat enough oil to cover the bottom of a large pot or Dutch oven. Sauté onion, garlic, cinnamon stick, bay leaf, and spices until fragrant.
Add in stock and cook for 20-30 minutes.
Place pork belly in the Dutch oven, bake for 2½ hours, until tender.
Drain away sauce; chill the pork overnight to improve the texture of the meat.
When ready, tip the ketchup, soy sauce, maple syrup and bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 15-20 mins more until sticky.
Serve with risotto!

Mushroom Garlic Butter Chicken Bake

Posted on February 5, 2018 by missamateurchef

Winter is here! Dark days of winter make me want to pull on my heaviest sweater and stay in bed all day. That’s where these simple, casserole recipes come in handy. Baked to perfection in a single pan – a hearty casserole always satisfies your hunger and warms you from the inside out.

Ingredients:

4 bone-in chicken thighs
2 Tablespoons Olive oil
Salt & Pepper
1 bowl sliced mushrooms

Creamy Parmesan Garlic Sauce:

¼ cup butter
2 garlic cloves, minced
½ cup chicken broth
1 cup heavy cream
½ cup bacon
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt

Directions

Preheat oven to 180 degree C. Season chicken with generous amount of salt and pepper.
Heat olive oil in a skillet over medium heat. Sear chicken on both sides, for about 3-5 minutes each side, until golden all over. Transfer chicken to a plate.
Fry bacon in the remaining oil, add in mushroom and cook for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken
To make the sauce, melt butter, add in garlic and cook until tender. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
Put chicken and mushrooms back to the sauce, brush chicken with butter and sprinkle with extra salt and pepper, bake for 30-40 minutes.

Taiwanese Beef Noodles made with Dutch oven

Posted on August 20, 2017 by missamateurchef

My go-to recipe for a hearty meal full of braised tender beef, vegetables and plenty of carbssss!

Sluuuurp~

Ingredients:

2 pounds meaty beef short ribs
2 onions
2 tomatoes
3 slices of peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
1.5 cup Chinese rice wine
¾ cup soy sauce
1 fresh red chile
3 tablespoons of Doubanjiang
3 cups of water
1 teaspoon of freshly grinded pepper
2-3 cubes of rock sugar
10 ounces dried Chinese wheat noodles
Bok Choy for garnishing

Directions:

Preheat oven to 180 deg C.
Cut onions and tomatoes into wedges, scallions into sections.
Chop short ribs into 3-inch cubes.
Heat the olive oil in a large Dutch oven. Add the onions, tomatoes, scallions and ginger slices and cook over medium heat for 10 minutes, stirring occasionally, until the onion is lightly browned.
Dry the beef cubes with paper towels. Toss into the Dutch oven, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
Add the soya sauce, water plus Chinese rice wine, just enough to almost cover the meat.
Add the rock sugar, pepper and Doubanjiang , toss in red chili. Bring to a simmer.
Cover the pot with a tight-fitting lid and place it in the oven for about 2.5 hours or until the meat and vegetables are very tender when pierced with a fork.
Serve with noodles and bok choy!

Cod en Papillote with Tomatoes and Olives

Posted on July 2, 2017 by missamateurchef

The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.

En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.

Ummm… So easy and so delicious!

The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!

Ingredients:

- Parchment paper
- 2 cod fillets
- 2 tablespoon olive oil
- 2 cloves garlic (thinly sliced)
- 1/2 cup grape tomatoes, halved
- 6 large, pitted olives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons dry white wine
- 2 teaspoons unsalted butter
- 2 fresh thyme sprigs

Directions:

Heat oven to 240°C
Place the fish fillet on the parchment. Season with salt and pepper.
In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
Top fillets with wine, butter and thyme sprigs.
Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
The parcel should look like a giant sweet. Bake for 8-10 minutes.

Teriyaki Chicken puff pastry pizza

Posted on March 18, 2017 by missamateurchef

As much as I love pizza, tell me any pizza recipe that requires a rolling pin and I’ll probably respond with an eye roll. Tell me I have to let the dough rise for an hour after a long day of work and I’ll probably say, “Nope, not happening.” The truth is… an amateur chef with a full-time job can’t afford spending two hours on making her dinner!

Are you looking for yummy and instant pizza recipes just like me? If yes, you have come to the right place. This recipe needs no kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Voilà, dinner is ready!

Ingredients:

1 sheet store-bought puff pastry, thawed
1 cup chicken (diced and seasoned with salt and pepper)
1 cup mozzarella cheese, shredded
1 teaspoon finely chopped spring onions
Teriyaki sauce
1 Tablespoon sake
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 Tablespoons water

Directions:

Preheat oven to 210 degrees Celsius. Place defrosted sheet of puff pastry onto the parchment.
Sauté chicken slightly, for 2min, under medium heat.
Combine Teriyaki sauce ingredients in a bowl. Add the teriyaki sauce to the chicken, cook until the sauce is thickened and glossy, stirring occasionally, for around another 3 minutes.
Remove the chicken from the sauce.
Spread the teriyaki sauce onto the puff pastry, leaving a ½ ” border around the edges.
Distribute chicken evenly over teriyaki sauce then top with shredded mozzarella.
Bake for 15-20 minutes until the cheese is bubbly and just beginning to brown and the pastry crust is golden brown.
Remove from oven and let cool for 2 minutes before sprinkling with chopped spring onions.

Baked Oysters with Miso-Mayonnaise

Posted on January 8, 2017 by missamateurchef

I am a real party animal, house parties, to be exact. Nothing beats sharing hearty laughs and intimate conversation with your closest friends in a cozy environment. The truth is, I approach house parties with the same mix of excitement and apprehension you might feel before a first date—what if my home looks messy? What if I get an elaborate menu planned, and then they cancel at the last minute? And obviously you don’t want to look like you’re trying too hard… To ease off the pressure of hosting a house party, every hostess should have a few quick, easy recipes up her sleeve for any event on the calendar.

Made this very simple dish with the leftover miso from last week, this serves as a great snack or party appetizer, taking next to no time or effort to do. Add this dish to your arsenal and you won’t regret it, I promise!

Ingredients:

½ Dozen oysters
¼ Onion (minced)
1 cup Japanese mayonnaise
1 tablespoon miso
1 teaspoon butter
Paprika (for garnishing)

Directions:

Preheat oven to 180 deg C.
In a small bowl, combine the miso and mayonnaise into a smooth paste; set aside.
Heat up butter in a small skillet over medium heat. When the oil is shimmering, sauté the minced onion until they turn transparent.
Divide the onion evenly into shells and top off thickly with the miso-mayonnaise mixture, make sure to completely cover everything in the shell with the mixture.
Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
Remove oysters from the oven, garnish with paprika and serve!

Skillet Pork Chops with Apples and Onions

Posted on June 1, 2016 by missamateurchef

The dish sounds like something you can find in the menu of some fancy restaurants. By deglazing the pan with a combination of chicken stock, cream and a little bit of whisky… everyone can turn those pan drippings into a fantastic sauce, no culinary school degree required!

Ingredients

2 bone-in pork chops (1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 apples and onions, cut into wedges
1/3 cup chicken broth
1 cup whipping cream
1/2 cup Dijon mustard
2 tablespoons whisky
8 small fresh thyme sprigs

Methods:
1. Preheat oven to 240°C. Sprinkle pork with salt and pepper. Cook in hot oil in a cast-iron skillet over medium heat for 5 to 6 minutes on each side until golden brown. Remove from skillet.
2. Add apples and onion to skillet; cook until browned. Remove from skillet
3. Add broth to skillet, stir to loosen browned bits from bottom of skillet, cook for 1 to 2 minutes.
4. Whisk together cream and mustard; add to skillet, cook and stir constantly, cook for 2 minutes or until bubbly.
5. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
6. Bake at 240°C for 15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

Chicken Cordon Bleu

Posted on March 26, 2016 by missamateurchef

Happy Easter everyone! To me, Easter means more than just chocolate eggs, it also signifies the start of spring. While I am busy updating my wardrobe with all the pastel-color items. My slumbering taste buds also tingle in anticipation of the fresh new flavors of the approaching season. Lighter dishes for brighter days- it’s time to bid farewell to all the hearty soup and stew!

Chicken cordon bleu is possibly the most famous “French” chicken recipe in the world when, in fact, it is not historically connected to France. Chicken cordon bleu was an American creation in the mid-20th century. Only its name, which means “blue ribbon” in French, can be traced to France. In a typical chicken cordon bleu recipe, ham and cheese are rolled up inside a chicken breast and fried until crispy. For this lighter version, the whole thing is baked until the outside is crispy and the cheese inside becomes oozy. The chicken remains très délicieux despite a modest amount of oil used, and it pairs well with a tangy salad!

Ingredients (2 serving):

2 chicken thighs (skinless and boneless)
2 thin slices prosciutto
2 slices of Emmental cheese
1/4 cup all-purpose flour
1/2 cup bread crumbs
1 eggs
Salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
Extra-virgin olive oil

Directions”
1) Preheat oven to 180 degrees C.
2) Lay the chicken thigh between 2 pieces of plastic wrap. Gently pound the chicken to 1/4-inch thickness.
3) Remove the top sheet of plastic, lay 1 slice of prosciutto over the top of the chicken then add a slice of cheese over.
4) Tuck in the sides of the chicken and roll it up tightly inside the plastic wrap. Seal and twist both ends tightly to form a log. Repeat with remaining chicken. Put in refrigerator to set for 30min.
5) Season the flour with salt and pepper.
6) Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
7) In a small skillet, brown chicken in oil on all sides.
8) Carefully transfer the chicken to a baking dish. Add the melted butter on top of the chicken as it will help the crust brown.
9) Bake for 35 minutes until browned and cooked through.

Chicken and Creamy Dijon Linguine

Posted on March 14, 2016 by missamateurchef

“Life is a combination of magic and pasta.” – Federico Fellini.

Very few women I know today lead simple lives. Most of us are juggling multiple roles with work, family and friends, let alone all the work-out regimes and beauty routines. Whenever I catch up with my girlfriends and ask how they’re doing, the most common response is not “Fine, thanks!” but “Busy, really busy.”

Life gets busy, but that doesn’t mean we need to compromise the taste of our meal as a result! This rich and decadent Dijon cream sauce is very easy to make and it pairs well with chicken, pork and even fish and can be used to create many other great dishes. Exactly what we need for a busy mid-week dinner!

Ingredients:

200 gram linguine, cooked
2 boneless chicken cutlets (sliced and seasoned with salt & pepper)
2 tablespoons olive oil
2 cloves minced garlic
1 small onion (sliced)
1/2 cup of white wine
1 cups whipping cream
2 tbsp whole-grain Dijon mustard
2 tsp of chicken broth

Directions:
1. Heat olive oil in a large frying pan over medium low heat.
2. Add chicken and garlic; fry the chicken until completely cooked.
3. Remove chicken from pan.
4. Add onion to pan, salute until they turn transparent.
5. Add the white wine to the pan.
6. Simmer until the volume is reduced by half, then add the whipping cream, mustard and chicken broth.
7. Simmer until sauce thickens enough to coat a spoon.
8. Return Chicken to the sauce, and simmer for an additional 1 minutes.
9. Serve over cooked linguine.

Pan-seared Foie Gras with Fig and Balsamic Reduction

Posted on February 17, 2016 by missamateurchef

The rich flavor and the smooth creamy texture of the fat liver is just so delicate and heavenly that I find it very difficult to describe. To enhance the already excellent delicacy, I like to add some sweet, plump figs as the accompaniments, and balances its richness with the acidity of the balsamic reduction.

Ingredients:

2 thick slabs of foie gras
5 figs, split into quarters (reserve one for plating)
1⁄4 cup red wine
1 tablespoon balsamic vinegar
Pinch of salt, fresh ground pepper
1 teaspoon sugar

Directions:

For the fig and balsamic reduction.

Combine all ingredients with 1/2 cup water in a saucepan.
Cover; bring to boil over high heat.
Reduce to a simmer, cook for 10 minutes or until fruit has broken down.

For the Foie Gras:

Season foie gras liberally on all sides with salt and pepper.
Heat a small skillet over high heat for at least 3 minutes.
Place foie gras in skillet, cook, swirling pan gently from time to time, until golden brown and crisp on first side, about 30 seconds.
Flip foie gras onto second side and cook for 30 second longer.
Transfer to paper towel-lined plate and let rest for 1 minute.