A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!
1¾ all-purpose flour
1¼ cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoon minced fresh Rosemary leaves
½ teaspoon salt
Pinch of grated nutmeg
250g butter (softened at room temperature)
1 teaspoon lemon zest
1 large egg yolk
75ml heavy cream
Additional rosemary leaves and coarse salt for garnishing
Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds. Add in the egg yolk and cream.
In another bowl, combine all the dry ingredients.
Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
Divide the dough in half. Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter. Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
Preheat oven to 160˚C. Line baking sheet with parchment paper.
Slice each log into 1/3-inch thick slices. Space them 1 inch apart on the prepared baking sheet.
Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
Bake for 25-30 minutes until just golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Salt baked chicken is one of the most classic dishes in the Hakka repertoire. The dish is both clever and flavorful. Traditionally it is made by sealing the chicken with a tight cocoon of lotus leaf or parchment paper, which is then baked in scorching coarse salt. Despite the fact that the bird is packed solidly in a thick layer of coarse salt as it cooks, it doesn’t get unbearably salty because the salt doesn’t penetrate the wrapping. The salt coat mainly serves to retain heat and cook the bird evenly.
This week I tried to remake the dish by giving it a western twist – the chicken wings were marinated with cayenne, garlic and lemon zest, before it was baked in my reliable Staub cocotte. The unique cooking method locks in all the flavors and bastes the bird in its very own essence, the chicken turned out juicy and succulent. And once the ceremonious unveiling began, herb-scented steam curled out of the parcel of goodness, filling the room with gratifying aromas. =)
Ingredients (serves 2):
8 chicken wings (mid-joint)
2 egg whites
500g rock salt
1 tbsp garlic powder
1 tbsp cayenne powder
1 tbsp crushed black pepper
Zest from 2 lemons
2 sprigs rosemary (chopped)
Preheat the oven to 250 deg C.
Wash chicken wings, pat dry. Mix with marinade.
Wrap the chicken wings with tin foil.
Whisk the egg whites until foams form. Add salt and mix well.
Line a French oven with tin foil. Spread a layer of salt mixture. Put in the chicken wing wrap and cover it with the remaining salt mixture.
Bake the whole French oven for 30mins. Do not cover up the French oven while baking, otherwise the salt mixture cannot be dried, making the chicken very salty.
Smash to remove the salt on the surface. Take out the chicken wings and serve!
Soak the French oven with hot water until the salt melt before washing.
Trust me when I say, there is nothing more decadent than this rich, fragrant, creamy wooden box of gooey goodness. In this recipe, my favorite cheese is baked to a pouring consistency and is then served with crusty bread. It is the perfect way to end a long day at work or brace yourself for an afternoon of shopping in the cold. If…that is, it ever gets cold in Hong Kong!
Camembert, in a box
1/2 garlic clove, thinly sliced
Few rosemary sprigs
2 tsp white wine
1 tsp honey
Drizzle of truffle oil
Pinch of freshly grind black pepper
Remove the cheese from the fridge 1 hour before cooking, so that it can come to room temperature.
(otherwise it will take forever to cook)
Preheat the oven to 200C.
Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.
Poke the garlic and rosemary into the holes, pour over the wine and honey, then grind over some black pepper.
Bake for 15-20 minutes, or until the centre of the cheese is melted.
Remove from the oven and leave the Camembert to cool a little before drizzling with the truffle oil.