Tag Archives: Mushrooms

Grilled Peppers & Sage Chicken Pasta

I wouldn’t call this a Mediterranean dish ‘cos it isn’t exactly one. But the combination of peppers and sage remind me of Greece. Anyway, here’s a simple recipe for a slight taste of the Great Middlelands.

Grilled Peppers & Sage Chicken Pasta

Ingredients:

  • 1 serving of long pasta
  • 1 tsp of olive oil
  • half a small white onion, minced
  • 1 handful of sliced red peppers, inch-long
  • 1 handful of sliced yellow peppers, inch-long
  • 1 handful of sliced mushrooms
  • 1 handful of chicken fillet, breast or drumstick meat, cubed bite-size
  • half tsp of dried sage
  • salt and pepper, for seasoning, to taste
  • handful of spinach leaves, for colour
Cooking:
  1. Get your pasta cooking on the hob. (Remember: The Italians say the water used to cook pasta should be as salty as the Mediterranean
  2. Put a wok on the hob too. Turn the switch up to full whack and get the wok screaming hot. Add the oil in.
  3. Toss the minced white onion into the wok to flavour the oil.
  4. Before the onion turns brown, get the peppers to join the party. This time, let them sit still up to 2 minutes each time before tossing, until they show signs of slight charring. TIP! The trick here is that you don’t have the time to heat up an oven to specially grill your peppers. Pan-searing does the trick.
  5. Add mushrooms and toss.
  6. When the mushrooms are just about done, get everything out and put your chicken cubes in. You want to dry stir-fry them. This means you use the starchy water from the pasta, to stir-fry the meat. By adding the water in small quantities, stirring as you go along, you allow the meat to absorb all the liquid. Result: the chicken cubes are ‘dry’ yet juicy.
  7. Once the chicken is just done, add all the ingredients back in. And add salt, pepper and sage. Stir.
  8. The pasta should be just about done. Drain and add to the wok.
  9. Turn the heat off and add the lush green spinach leaves.
  10. Mix and serve.

Melt-In-Your-Mouth Pork

I had a friend who once told me that his favourite meat is pork. Personally, if I sink my teeth into pork that is done this way, I literally fall to my knees right away.

Okay, not literally. But heads up for some melt-in-your-mouth goodness.

It should look something like this. And taste absolutely phenomenal. Very Asian, extremely happy-fying.

Ingredients:

  • 75g of pork shoulder, sliced thinly
  • 1 tsp of cornflour
  • 3 tsp of soy sauce
  • 1 tsp of sesame oil
  • 1 dash of white pepper
  • half a clove of garlic, minced
  • 1 slice of ginger
  • 75ml of water
  • 1 tsp of cooking oil
  • (optional) quarter a white onion, sliced
  • (optional) 1 closed cup mushroom, sliced

N.B. If you’re going for lean tender soft meat, use pork shoulder. If you’re like me and always prefer it just slighty chewy with fatty bits, use pork loin.

Preparation & Cooking:

  1. In a small bowl, combine the first five ingredients.
  2. Stick a pan or wok onto the hob, put the oil in and get it to be screaming hot.
  3. When the pan is ready, fry the ginger and garlic first, till fragrant.
  4. Then dump your seasoned pork into the pan. Toss and fry about for a bit.
  5. Add water in small amounts. Stir-fry till the water more or less dries up each time. Here, you’re stewing the pork in high heat, building a gravy steadily.
  6. If you’re having it with onions and mushrooms, toss them in now.
  7. In less than 3-5 minutes, your pork should be done. You’re aiming for it to be just cooked, not overdone.
  8. Serve with steamed Thai fragrant rice, or with nothing else.

Mushroom & Mince Marmite Miracle

Recall Marmite PowerMushroom Marmite Magic.

Now combine both.

Have it with a light green salad. Happy days.


Baked Tortellini

Baked dishes are a breeze; simply shoving the tray into the oven and waiting for a lush treat is not difficult to do at all. Best part is, you’ll get a crispy layer on top, and succulent parts below. You can bake just about anything – from rice to pasta, vegetable to poultry. But here’s what I did last night:

Baked Tortellini

Dump whatever tickles your fancy into a tray, with the parboiled pasta dumplings. For this, I had a base layer of fresh wild rocket leaves, then a bunch of mushrooms and a couple of white onions, all sliced up. The tortellini of choice was bacon-filled, but if you’re vegetarian, spinach-filled ones works too! After adding the tortellini, I grated a hunk of cheese to cover the top, making sure every inch of that pasta goodness was sitting under a snug blanket of mature cheddar. Drizzled with nuts and chopped rocket, the tray goes into the oven, baked till golden and precious.

Welcome the Aroma Fairies to your kitchen.

Before devouring, more rocket is laid atop, together with a sprinkle of paprika for colour.


Black Saturday Tea

It being Black Saturday, I wanted to make a black meal. But I didn’t plan ahead. Also, because of all days, I ran out of dark soy sauce today, this is all I could come up with:

Fusilli is easy to cook to I’m not gonna go into the details of how to cook it – set pot on hob with a little water inside. Turn switch to full whack. Boil water in electric kettle, just enough to cook pasta. Once water boils, pour it into the hot hob and then dump in the fusilli to be cooked.

Personally, I prefer getting the quick-cook type of pasta. Not only does it cook faster, it also has a bouncier bite.

So, with the lack of my blackening agent i.e. dark soy sauce, I attempted to blacken the green beans and mushrooms ‘naturally’. When setting the fusilli boiling pot on the hob, I also set a non-stick pot on the next hob and turned the switch to the max as well. While I was preparing the ingredients, that pot had all the time to get really hot. Finally, when the time was right, in went the beans, mushrooms, a small hunk of butter and patience.

Tick-tock, tick-tock. Sit and wait for the lovelies to get blackish, whilst tossing them about every now and then.

I did the same with the beef mince (which cannot be seen in the photograph) – marinating it first with basil, cornflour, salt and pepper. Then, dumping everything in, after I got the blackened beans and mushrooms out.

Most importantly, not forgetting the last step of getting everything into the pot for a final toss about. If I had my blackening agent, it would’ve been the perfect black saturday tea-time snack. :/

If only.


Super Supper

It’s not midnight; I should be sleeping, but I got hungry.

This photo really doesn’t do justice to the taste, especially after you have a bite of it in your mouth.  It literally only took five minutes to make though.

But, imagine:
The explosion of garlic and pepper mixed with savoury cheese, and the pleasant hang of nutty rocket and olive oil, meaty mushrooms and earthy beef mince, sitting on crunchy crusty bread.

Now I can sleep happy.