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Thanks giving dinner!

Faith Faith

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I’ve always been a big fan of Thanksgiving. Family and friends, cooking, rainy weather strikes a perfect balance between wading through a pool of your own sweat and feeling as if every bone in your body has been replaced. The occasional potato salad, the coleslaw, the fried chicken or turkey let us face it; the real star here is food.

We’re talking stuffing, gravy, cranberry sauce, mashed potatoes, biscuits, green beans, yams, mac and cheese, malva pudding — I live for it. It’s the best meal of the year. You know it, I know it, and you know who else knows it. My family and I are already preparing and they can’t for a piping hot pile of turkey, gravy, cornbread dressing, cranberry sauce, vegetables, buttermilk biscuits and corn muffins.

ROASTED BIRD
INGREDIENTS
*1/4 pound (1 stick) unsalted butter
*1 lemon, zested and juiced
*1 teaspoon chopped fresh thyme leaves
*1 fresh turkey (10 to 12 pounds)
*Kosher salt
*Freshly ground black pepper
*1 large bunch fresh thyme
*1 whole lemon, halved
*1 Spanish onion, quartered
*1 head garlic, halved crosswise

METHOD
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

CHEF’S TIP
*You can substitute with chicken or gammon.
P.s. Like my facebook Chef Faith for more recipes and feedback. Happy Cooking!

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SunKitchen

COOKING METHODS AND TECHNIQUES

Faith Faith

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When you are staring at a cut of meat at a grocery store and you are wondering how you’re going to cook so it tastes beautiful, what’s going through your head? Is it a blank stare?

Do you know which method to apply to, say, beef short ribs? What about those cheap cuts of meat you are always tempted into buying and are subsequently disappointed by? The point is that we must know how to apply the cooking methods if we are to put that knowledge to any use.

You don’t know the feeling of control and power you have when you can close your eyes, pick up a piece of meat and know exactly how to cook it. Not only that, but you start saving some real cash too. You don’t have to buy a filet mignon to get a tender flavorful steak. All it takes is understanding how to apply the cooking methods! A true chef can make the cheapest cut of meat taste spectacular.

INGREDIENTS
*2x300g beef steak
*2 tablespoons salted butter
*Salt and pepper
*For the sauce
*200g button mushroom, quartered
*One garlic clove, lightly crushed
*One sprig
*150ml dry sherry
*One tablespoon sherry or balsamic vinegar
*150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
*2 tablespoons double cream yoghurt
*One tablespoon grain mustard
*2 tablespoons chopped flat leaf parsley
*3 tablespoons olive oil

METHOD
Season the steak with salt and pepper. Melt the butter and fry steak for 4- 5 minutes on both sides or until golden brown
Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened.
Pour in 100ml sherry and cook until reduced to a glaze, about 3 minutes. Add the vinegar and cook for a few seconds more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 minutes.
Remove the garlic and thyme, then mix in the crème fraiche and mustard. Pour in any juices from the steak, then add the parsley.
Serve steak with mushroom sauce.
CHEF’S TIP
*Can also serve steak with herb mayonnaise, pepper sauce as well as cheese sauce.
Note… these are two servings.

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Morning Glory

Faith Faith

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Quick Masala French Toast is a perfect fusion recipe, which you can make for your breakfast with no time. It is a perfect combination of toast, eggs and vegetables, which is not only healthy but also very delicious to eat.

Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling scrumptious breakfast.

EGG TOAST

INGREDIENTS
*3 Bread slices
*Four Whole Eggs
*Cooking oil, or butter as required
*2 tablespoons Milk
*1 tablespoon red chilli flakes
*Salt, as per your taste
*3 sprig coriander (Dhania) leaves, finely chopped
*1/4 tablespoon Black pepper powder
*1 Onion, finely chopped
*2 to 3 Green Chillies, finely chopped

METHOD
To begin making the Quick Masala French Toast recipe, beat the eggs in a mixing bowl.
Add milk, beat it again and make sure that it is mixed properly. Add chilli flakes, salt and black pepper.
Once it is done, heat oil in a wide pan. Take a bread slice, dip it in the egg mixture and put it on the pan.
Spread some onion, green chilies and coriander on the top of bread and pour some egg mixture on it again.
Turn the bread and let the other side also cooked properly. Once it turns light brown in colour, take it out of the stove and it is ready to be served.

CHEF’S TIP
Chop a wide variety of fruits and vegetables and coat together with the eggs before preparation. Best served with a hot beverage.

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