Beer Batter Fish & Chips

chattykathychatsandcooks

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It took me long enough to perfect my batter recipe.   Finally discovered the secret (well, for me anyway) and it was to add some rice flour to the batter.  This created a lighter batter that was bursting with flavour, and had a very satisfying crunch when you bite into it.  This may be a treat that we only indulge in once in a long while, but when we do we want it to be totally satisfying.

Another hint …… make sure you fry your potatoes twice to get a nice crunch on them.  Once you have slivered them, fry initially at 325 degrees, just until soft – barely cooked through.  Remove from the fry oil and allow to cool, on a drain rack.

Fries Something so satisfying about home fries, fresh out of the deep fry and crispy.  Make sure to season with salt & pepper as soon as they…

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Boston Cream Pie

I finally got a good photo of this cake, probably my most requested dessert.

chattykathychatsandcooks

Boston Cream Pie This Boston Cream Pie is much easier to make than many desserts, and will quickly be a family favourite.

This easy to prepare cake has become a favorite for birthdays,

or any special occasion in our house – it will in yours too!

CAKE

Preheat oven to 350                       

1 cup flour

3/4 cup white sugar

1/4 tsp salt

1/3 cup milk

1 1/2 tsp baking powder

1/4 tsp baking soda

6 tbsp butter or margarine

1 1/2 tsp vanilla

2 eggs

(I have listed these ingredients in random order to show you just how simple this cake is – throw everything in a bowl and mix!)  It will quickly become your “go to” cake any time you need a simple white cake.

Mix well with hand beater at low speed until mixed, then high speed for 2 minutes.  Pour…

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Sticky Thai Chicken Wings

Thai Chicken Wings

Not my first Thai chicken recipe, and I’m sure it won’t be the last, but loved the tart, slightly sweet and hint of spice these wings provided.  Get out the napkins!

3 pounds chicken wings, drums and tips separated

1/2 tbsp sea salt flakes

MARINADE

  • 3/4 cup Thai sweet chili sauce
  • 3 tbsp brown sugar
  • 1/4 cup soy sauce
  • 4 tbsp rice wine vinegar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp minced or grated garlic
  • 1 tbsp minced or grated ginger
  • 1 tbsp minced lemongrass
  • 1 tbsp sesame oil

GARNISH

  • fresh cilantro, roughly chopped
  • sesame seeds
  • green onions, sliced

Mix all marinade ingredients together and pour half over chicken wings.  Allow to marinate for 30 minutes, up to overnight.  Put the rest of the marinade in a small saucepan and bring to a boil over medium heat.  Reduce by about half and set aside.

Preheat oven to 400

Lightly grease, or line a baking sheet with parchment paper.  Put wings on baking sheet in a single layer.

Roast for 20 minutes, then remove and toss in a bit of reduced marinade.  Sprinkle sesame seeds & sea salt over and roast for a further 20 minutes until shiny and crispy.

Garnish with cilantro, green onion and more sesame seeds.

Tonkatsu Sauce

Who knew tonkatsu sauce was so easy to make?  We were lucky enough to get some Japanese chow mein from the Japanese bazaar, and it seemed a perfect time to cook up a pork cutlet with tonkatsu sauce.

Pork cutlet with Tonkatsu

Japanese chow mein is such a treat, I love the way it tastes crunchy with the lightest of seasonings.  It goes so well with many dishes.  Tonight we served it alongside the pork cutlet with tonkatsu and bok choy with peppers and lemon tahini sauce.

  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp oyster sauce
  • 1/2 tsp hot chili oil

Whisk together and adjust to your liking.  Traditionalists will use 1 tsp sugar instead of the chili oil but we really like the additional bite of heat.

 

Summer Mexican Cobb Salad

Mexican Cobb Salad

Chipotle Chicken and Cilantro Vinaigrette give this one dish dinner a real taste of Mexico.

Combine the taste of cilantro dressing with fresh and lively salad crunch, and top it with grilled spicy chipotle chicken – you’ll have the best summer salad … this one will be on repeat.

CHIPOTLE CHICKEN MARINADE

  • 3-4 chicken breasts, or 8 boneless, skinless thighs
  • 2 chipotles in adobo sauce, minced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2 tbsp fresh lime juice

Blend all ingredients until smooth, and pour over chicken.  Marinate for at least 1 hour, and up to overnight.

Grill until cooked through, and set aside.  Do not slice until chicken has rested at least 15 minutes.

CILANTRO VINAIGRETTE

  • 1 huge bunch cilantro – chopped up
  • 1/2 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 loved garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 1 tsp dijon mustard

Put all ingredients in blender and process until smooth.

This vinaigrette is delicious!  Use it on a salad, or as a topping for your steak ….. dip your prawns into it …. the list is endless.

SALAD

Summer Salad

include any number of ingredients to create texture, bright, crispy crunchy fresh vegetables as well as creamy avocado, tasty fruit and toasted nuts

 

  • salad greens
  • spinach
  • cucumber
  • sweet peppers
  • snap peas
  • corn, grilled and sliced off the cobb
  • avocado
  • sliced strawberries
  • cooked bacon
  • toasted nuts

Toss salad ingredients together, and drizzle with cilantro vinaigrette.

Top with sliced chicken and drizzle a little more vinaigrette over the chicken.

 

Mini Lemon Cheesecake

Easter means brighter, fresher desserts, and this fits that description perfectly.  Ideal for brunch, lunch or dinner, these are a real treat.  I found the recipe on “Live Well Bake Often”, and, unusually for me ….. I didn’t change a thing!

Mini Lemon Cheesecake

When spring is peaking around the corner, I immediately think of lighter, fresher desserts …. and usually lemon figures in there somewhere!  These light, lemony cheesecakes topped with fresh whipped cream and berries are an ideal way to finish off dinner.

Cheesecake graham crumb

If you have a mini cheesecake pan, that would be ideal, but this straight sided silicone muffin tin I had worked perfectly.

For the crust:
  • 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
  • 3 tablespoons (45 grams) butter, melted
  • 2 tablespoons (25 grams) granulated sugar
Graham crumb 2

It’s important to get the crumbs settled smoothly into the bottom of the tin, and I used the bottom of a small glass to get it all flattened out.

To make the crust:
  1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. (or silicone muffin pan).  If you want to use a traditional muffin tin I would recommend using liners for easier removal.
  2. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
Mini cheesecake

These muffin tins used 1/4 cup of the cheesecake batter to make the perfect little mini cheesecake.

For the lemon cheesecake filling:
  • 12-ounces brick-style cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (45 ml) fresh lemon juice
  • Zest of one lemon
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
To make the cheesecake filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
  2. Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
  3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!

 

KFC – Korean Fried Cauliflower

KFC

Slightly spicy, slightly sticky and a world of deliciousness.  Welcome to KFC.

I can tell you right now, this is worthy of the time investment.  Hayley had mentioned this dish to me years ago, when she and Andrea had it in Vancouver.  I was intrigued at that point, and tried it in a few restaurants, without feeling the love.  (at least not the love Andrea and Hayley expressed)   We finally did experience that, in Mexico City of all places!  Fat Boy Moves is the name of a Korean restaurant there, and it had such amazing reviews we had to try it out.  We went twice.  This cauliflower is the one item that makes Grant say he could be vegetarian … me too.  Once we got home I went on the search.  There are lots of recipes out there, but none of them had the steps or the ingredients I thought it would take to get that taste experience you just can’t get enough of.  Finally, with a recipe sourced out of “Carbon Bar” (restaurant in Toronto) I think I’ve nailed it.  The sauce makes more than you will need, so just enjoy that, and use it on whatever you feel like.

(sidebar here …. I have no idea if this is authentically Korean, but we had it in a Korean restaurant, so I’m calling it Korean!)

1 head cauliflower

green onions (for garnish)

Cauliflower

BUTTERMILK MIXTURE

  • 2 cups buttermilk
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground nutmeg
  • 2 sprigs finely chopped fresh thyme leaves

FLOUR MIXTURE

  • 2 cups all purpose flour
  • 1 tbsp black pepper
  • 1/2 tbsp kosher salt
  • 1/2 tbsp baking powder

KFC SAUCE

  • 1 cup gochujang (Korean fermented chili paste)
  • 3/4 cup rice vinegar
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce (I use reduced sodium)
  • 1/4 cup water
  • 1/4 cup mirin (Japanese cooking wine)
  • 1/4 cup vegetable oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

 

Bring a pot of water to a boil, salt it and add cauliflower florets.  Cook for only 1 minute, then shock in ice water bath and allow to drain completely.

To make the KFC sauce, combine all ingredients in heavy bottom saucepan and stir until it comes to a boil.  Reduce heat and continue to stir occasionally until it reduces slightly and becomes somewhat like a syrup.  (Should take about 15 min) Remove from heat and allow to cool to room temperature.  This keeps well in the fridge for 10-14 days in a covered container.

KFC Sauce

Whisk buttermilk with cayenne pepper, nutmeg and thyme.  Refrigerate for at least an hour or up to 4 days to allow seasonings to permeate buttermilk.

Whisk flour and dry ingredients together.

If you have a deep fryer, set it to 350, if not use a heavy bottom, deep saucepan and about 8 cups of vegetable oil for frying.  If you don’t have a thermometer, stick a chopstick into the oil … if little bubbles form around the chopstick you are ready to go!

Put your buttermilk mixture, and your flour mixture into separate large bowls.

Toss handfuls of florets into flour mixture and shake off excess flour.  Using a slotted spoon, dip cauliflower into buttermilk and again, let excess drip off.  Roll wet cauliflower back in flour mixture again, to coat.  Place on plate.  Repeat until all florets have been coated.

In small batches, carefully place florets in hot oil.  Do not overcrowd your pot or the temperature will drop and the florets will stick together.  You don’t want either to happen!  Fry until golden brown, about 3-4 minutes.  Remove with slotted spoon to a paper towel line plate.

In large bowl toss fried cauliflower with about 3/4 cup of the KFC sauce until each is covered lightly and evenly.  Garnish with the green onions and serve immediately.

Prepare to be licking your fingers, looking for more, and already planning the next time you’ll make it.

Messy kitchen

Sadly, this is what my kitchen looked like by the time I finished. Was it worth it?  You bet, a thousand times yes, and I’ll be doing it again soon.  (and, I have no idea why the reflection out the window looks more like an apartment building and not like the tomato field it is …..)