Yummy Kobe Steaks

Preparing Kobe steaks at home is cheaper.

Kobe steak can be cooked the same manner as a regular steak and is especially good on the griller.

Remember over cooking the steak will change not only the tender texture but also take away the unique flavour that the prized Kobe style beef.

Method:

Thaw the steaks half an hour before cooking time and leave it to room temperature.

Just pepper the meat before cooking and only add salt after cooking.

Heat the pan to moderate heat as the meat is very delicate and the fats melt very fast.

Add a little oil to the steaks, grill the meat on both sides to a good colour and take the meat off from the direct heat.

Allow the heat slowly get into the meat. Should be done within 3 to 5 minutes depending on the thickness.

Its been to cook the steaks rare to medium rare.

Let the steak rest for a few minutes before serving.

Simple and yummy.

 

The bright white fat marbled throughout makes a stark contrast to the deep and vibrant red of the muscle.

The texture of Kobe beef is soft and tender and both the fat and the meat are extremely flavorful.

Check out this link for different style of preparing beef.

https://flofoodventure.wordpress.com/category/beefilicious/

 

Honey Glazed Ham

Introduction:

This method is to flavour the ham from underneath.

End result having a caramelized and crispy finish from a normal Honey Baked Ham.

Ingredients:

1 medium size Honey Baked Ham

4 pieces Star Anise Seeds

12 pieces cloves

Cooking Honey

Raw Sugar

Apple Vinegar

Worcestershire sauce

Grounded Black Pepper

Cinnamon Powder

Method:

Add cloves and star anise into a baking pan filled with water.

Place the ham on top of the rack.

Ensure the ham is not wet, clean with some paper hand towel to remove any moisture.

Score the ham with a sharp knife from one end of the ham to the other.

About half an inch apart.

This is to flavour the meat of the ham.

Preheat oven at 180 degrees C.

Place the scored ham into the centre of the baking tray and roast for 20 minutes.

In a mixing bowl, add raw sugar, cooking honey, mustard sauce, apple vinegar, grounded black pepper, worcestershire sauce and cinnamon powder.

Mix well and set aside.

Remove the roasted ham from the oven and start the first glaze of the ham with the prepared sauce.

Brush a layer over the entire ham and return to roast for about 15 to 20 minutes at 200 degrees C.

Continue to do so for a couple of times until the roasted ham is well roasted, flavourful and well glazed.

When  done, let the honey glazed ham to rest for about 10 minutes.

This is my first attempt and I am happy with the end results though some parts are slightly charred.

Sliced to your desired thickness and serve with your favourite garnishing.

Recommendation:

How about preparing a healthy Christmas soup.

Check out here.

https://flofoodventure.wordpress.com/2015/12/24/healthy-christmas-soup-sweet-potato-and-pumpkin-soup/

Healthy Christmas Soup – Sweet Potato and Pumpkin Soup

Introduction:

Combination two vegetables together to provide a nutritious soup.

Sweet potatoes are naturally sweet tasting.

Both vegetables are high in carotenoids which helps to strengthen our eyesight and our body immunity.

Ingredients:

One medium Pumpkin

4 medium size Sweet Potatoes

1 large Sweet Onion

2 tablespoons Cinnamon Powder

Organic Olive Oil

Home Prepared Chicken Stock

Method:

Preheat oven at 200 degrees C.

Cut the pumpkin, sweet potatoes and sweet onions into chunks.

Place the vegetables in the baking tray and sprinkle generous amount of olive oil.

Sprinkle cinnamon powder over the ingredients.

Roast the vegetables for an hour until they are golden browned and cooked through.

Leave the vegetable to cool and peeled off the pumpkin and sweet potato skin.

Bring about 800ml of home prepared chicken stock to a boil.

Add the roasted vegetables into the pot and blend the ingredients.

Use a stick blender to puree the soup.

If the soup is too thick, add more chicken stock to thin the soup.

Simmer the soup and add seasonings to taste.

Recommendation:

Check out Christmas dishes at this link.

https://flofoodventure.wordpress.com/category/christmas-dishes/

 

Crackling Pork Hock

Introduction:

There are two main methods of preparing Pork Hocks.

I prefer cooking the Pork Hock on the stove and finishing off in the oven.

May sound tedious but trust me its worth the effort.

Ingredients:

1 medium/large fresh Pork Hock

1 tablespoon whole black peppercorns

4 pieces Star Anise Seeds (whole)

Method:

Check the fresh pork hock to see if there are any hairs on the hocks before  you cook them. If there are, the easiest way to get rid of them is to singe them off.

In a pot, add black peppercorns, Star Anise Seeds and Pork Hock.

Add sufficient water to cover the whole Pork Hock and bring to a boil, simmer and cook until Pork Hock is just tender. Do not overcook.

Drain and set aside.

Preheat oven at 220 degrees C.

Leave a tray of water below the baking rack.

Rub the cooked Pork Hock with Lawry’s Seasoned Salt and Five Spice Powder.

Score the skin of the Pork Hock with a sharp knife.

Roast for about 40 minutes (depending on the size of the Pork Hock)

Continue to cook until the skin of the Pork Hock become crispy and crackled.

Leave the roasted Pork Hock on the baking rack for about 2o minutes before cutting.

Served with your favourite salad and sauces.

Today, I served the Pork Hock with fresh pineapple cubes and cherry tomatoes.

Recommendation:

Here’s how I prepare last Christmas Pork Hock.

https://flofoodventure.wordpress.com/2014/12/02/roasted-pork-knuckle/

Christmas Roasted Chicken

Introduction:

There is nothing better than a well cooked delicious  roasted  chicken using the classic lemon and herbs.

Simple to cook and yummilicious.

Ingredients:

One fresh chicken (1.4 kg)

1 large Pomegranate

15 Brussel Sprouts

10 Cherry Tomatoes

3 tablespoons Minced Garlic

4 tablespoons Organic Olive Oil

MasterFoods Thyme Leaves

MasterFoods Parsley Flakes

Lawry’s Seasoned Salt

Grounded Black Peppercorns

4 tablespoons White Wine

Method:

Sprinkle olive oil over the entire chicken.

Seasoned with  salt and grounded black peppercorns.

Add herbs inside the chicken cavity.

Cut one medium size lemon into four pieces and popped into the chicken.

In a mixing bowl, add minced garlic and white wine to ferment.

Mixed well and set aside for at least 30 minutes.

The cooking time for chicken per kilo is about 45 minutes.

Preheat oven at 190 degrees and place the chicken to roast.

Leave the baking tray to collect the juices from the roasting.

After half hour, turn the chicken to the other side to cook.

Flip over to the other side of the chicken and cook for another half hour.

When done, remove the chicken from the oven and pour the fermented garlic and white wine on top of the chicken and sides for a flavoursome finish.

Pop into the oven for about 15 minutes at 220 degrees C.

Do the same for the other side of the chicken as well.

The garlic will also browned the chicken and provide fragrance to the roasted bird.

Keep watch on the rapid roasting process.

You may need to adjust your timing to your required doneness.

Remove the chicken from the oven and pour the chicken juices into your dressing.

Leave the chicken about 10 minutes to settle down before serving.

 

Add about two tablespoons of the juices into the frying pan and fry the Brussel sprouts and cherry tomatoes until they are soft.

Remove from the pan and decorate along the roasted chicken.

Cut and deseed pomegranate:

Use a sharp knife to remove the flower (top of the pomegranate).

By cutting an angle and removing a cone of pith from the flower will prevent from cutting into the seeds.

Leave the fruit on a plate to hold the seeds while you sectioned.

Now the pomegranate seeds are  ready for garnishing with the roasted chicken.

This is only one pomegranate So much from just one fruit.

Sprinkle your desired quantity of these Pomegranate seeds  over the Roasted Chicken.

Recommendations:

Here are some other dishes for the Holiday Seasons.

https://flofoodventure.wordpress.com/category/christmas-dishes/

 

Appetizer for Xmas

Introduction:

Mouth Watering Appetizer for Christmas.

Aside from traditional meal like turkey and other roasts.

These sea prawns makes a “glorious entry” to any feast from Ocean to the Dining Table.

Simply steam these Sea Prawns until they turn red.

Set aside to cool.

Prepare your favourite dressing to go along this dish.

The salad dressing for this dish comprises of Wasabi, Mayo and Plum Sauce.

Simply a winning combination.

Recommendation:

Check out this link for more Christmas dishes.

https://flofoodventure.wordpress.com/category/christmas-dishes/

 

Roasted Beef Sandwich

Ingredients:

3/4 kilo Netted Fresh Topside of Beef

2 large red onions

1 large Japanese cucumber

1 large carrots

Olive oil

Lawry’s Seasoned Salt

Freshly grounded black peppercorns

Method:

Leave the beef at room temperature at least half an hour before it goes into the oven.

Preheat oven at 240 degrees C.

Roughly chop all the vegetables and pile them into the middle of the large roasting tray.

Drizzle with olive oil.

Marinate beef with seasoned salt, crushed grounded black peppercorns and drizzled with olive oil.

Place the beef on top of the vegetables.

Place the roasting tray in the preheated oven and reduce heat to 200 degrees C for

about 45 minutes to an hour depending on the weight of the beef.

Guidelines:

1.5 kg at 200 degrees C for an hour for medium beef.

5 to 10 minutes earlier for medium rare.

Leave for another 10  – 15 minutes for well done.

Caramelized Onions

Sliced the sweet onions and set aside.

Heat pan with unsalted butter and fry the sweet onions until transparent and slightly browned.

Drizzle some Sherry cooking wine to the caramelized onions.

Toasted bread slices in the oven.

Cut the roasted beef into thin slices.

Sandwich the beef slices between the toasted bread. Topped with  fresh lettuces, sliced tomatoes and a generous amount of caramelized onions.

You can secure these thick Roasted Beef Sandwiches with food picker.

 

A close-up of the yummilicious Roasted Beef Sandwich.

Recommendations:

Do you wish to prepare your own home made pork chop bun?

Check out here:

https://flofoodventure.wordpress.com/2014/08/05/home-made-pork-chop-bun/

Christmas Greetings

Baby Back Ribs Fall Off The Bone

Introduction:

The spirit of Christmas has never been better than dishing new recipes for my family and friends.

Which type do you belong to?

1. Rib lovers who prefer to have meat fall off the bone or

2. Gnaw and tear meat off each rib?

 

Ingredients:

1 row baby back ribs

Marinade:

3 tablespoons Hoisin Sauce

1 tablespoon Tomato Sauce

2 tablespoons Five Spice Powder

2 teaspoon Sesame Oil

 

Method:

Remove the layer of tough and stringy white membrane covering the ribs with the aid of a butter knife, wedge underneath the membrane and pull up and off the bone.

At times the membrane are really thick and sometimes thin which will be more difficult to remove but try to get as much as you can.

Season all the ribs with Lawry’s Seasoned Salt.

Apply the marinade generously over both sides of the ribs.

Leave the marinated baby back ribs tightly sealed overnight.

Cover with aluminium foil and refrigerate overnight.

Preheat oven to 160 degrees C .

Place the ribs meat side down on aluminium foil and prick back of ribs a couple of times with a knife.

Coat generously the marinade to all sides of rib rack.

Placing the rib rack meat side down, fold the aluminium foil around it to create a tight seal.

Transfer to the grilling rack in the oven and bake until tender and cooked through about 2 hours.

Remove to cool for 15 minutes.

Increase the oven temperature to about 180 degrees C.

Remove the foil, discard the juices and brush the marinade on all sides of the rib rack.

Place rib rack meat side up and return to the oven and bake for 10 to 15 minutes.

Continue to do so until you are happy with the doneness of the rib rack.

Cut back ribs into individual segments and serve with your own preferred salad.

Recommendation:

https://flofoodventure.wordpress.com/2014/12/14/roasted-chicken-with-pumpkin-glutinous-rice/

 

Rack of Pork served with Apple Chutney

How about a rack of pork for this Christmas Holidays?

This is my first attempt of the dish.

Introduction:

Only recently have I noticed the indulgence of more racks of pork instead of the traditional racks of lamb.

I have specially placed an order for a row of rack of pork but unfortunately my butcher did not get the right type for me as the long bones were chopped off.

Rack of pork is a cut of meat cut perpendicularly to the spine.

This what I got.

Rack of pork—the loin including the rib bones—makes an excellent party roast and served with sides or salad.

Ingredients:

1 rack of pork (six in one row)

Grounded Five Spice Powder

Grounded Coriander Powder

Lawry’s Seasoned Salt

Method:

Pat the pork rind dry with paper towel. Using a sharp knife, score rind at intervals, cutting into the fat to allow it to drain but do not cut right through to the flesh.

Place the pork on a rack in a baking dish.

Brush the rind with cinnamon and five spice powder then rub with seasoned salt. Rub rind with cooking oil.

Preheat oven to 240 degrees C. Roast for about 40 minutes or until the skin blisters.

Once you get the desired crackling, reduced the oven temperature to 180 degrees C and roast for another 40 minutes or until the pork is cooked through.

Its best to use a meat thermometer to check the doneness of the meat.

The meat thermometer to be inserted into the centre of the rack registered at 65 degrees C. Leave the roasted rack of ribs in a new baking dish  to rest for about 20 minutes and here’s the excess oil from the meat.

When ready to serve, slice the rack into chops which will be extra large and serve with a dish side or your own choice of salad.

For this recipe, I have prepare apple chutney and roasted baby carrots to go along with the chunky chops.

Check out this link for the Apple Chutney recipe.

https://flofoodventure.wordpress.com/2014/12/16/apple-chutney/