Michael E. Generalisweet redemption
June 20th 2007 05:26
Well as much as I would have made today’s blog about the mixed success of the saints in the afl and miniature decorative Kugel hof moulds I have brulee success to report. To complete the notes I left on yesterdays posting just constantly stir your mix while it is over the heat and take off the heat as soon as you think it is ready. For the recipe I calculated that the fat content for 1 100ml serve would be 12.5 grams and the calories to be roughly 150, making it not ultra light by modern pre-prepared standards but certainly well short of the 35grams fat and almost 400 calories you would find in most restaurant brullee tonight is official chicken night in our house we have some tender loins that need using. The tenderloin is a sliver of meat that is lightly attached to the under side off the breast. This muscle gets its name and tender reputation from the fact that it’s the laziest muscle in a chicken. When you buy these already off the breast the only preparation they may need is to remove the sinew from the middle, this is not mandatory but the sinew can provide chewiness to an otherwise compliant piece of meat. Tonight I will be making a pasta bake with chicken bacon and mushroom.
ingredidient
1 tbsp olive oil
1 onion
2 cloves garlic
500gms chicken
3 rashers bacon
250gms mushroom
2 tblsp tomato paste
1 can diced tomatoes
stock cube
300gms spiral pasta
200 grams light grated cheddar
1 handful of breadcrumbs
1. chop up ingredients to your needs. I will be chopping all except the chicken quite small but if I was cooking for a more adult clientele I would keep it chunky
2. fry off the ingredients in order of list down to the tomato paste. Make sure the onion and garlic are clear before adding the mush rooms ( other wise they will take a long time to cook) cook the tomato paste a little before adding the tinned tomato (this will aid in the thickening process)
3. add the stock cube and cook until a desired consistency is reached. Add salt and pepper at this stage if so desired.
4. your pasta (which you already have cooked off earlier) can now be added to the mix. Transfer the lot to an oven proof dish cover with the cheese and sprinkle evenly with the breadcrumbs
5. place the dish into a mod oven ( or an old one if you don’t have a new kitchen just make sure its heated to 180 degrees Celsius ) if the dish is placed in hot then you just have to melt the cheese and brown the top.
6. serve on your best plates and garnish with deep fried basil leaves parsley oil and a bit of shaved grana padano with a room temperature bottle of 1986 baron de Rothschild if you are a pretentious git with a bunch of pretentious git friends who want to pretend they are having something other than your Wednesday night backup dish that would probably go better with a Margaret river 1996 cab merlot any way.
7. I will be eating with my children and if 75% of it makes their mouth and not the floor then I will be a very happy man. Tomorrow ….the kids verdict and more on football…go saint Kilda!!!!!. Regards dave
ingredidient
1 tbsp olive oil
1 onion
2 cloves garlic
500gms chicken
3 rashers bacon
250gms mushroom
2 tblsp tomato paste
1 can diced tomatoes
stock cube
300gms spiral pasta
200 grams light grated cheddar
1 handful of breadcrumbs
1. chop up ingredients to your needs. I will be chopping all except the chicken quite small but if I was cooking for a more adult clientele I would keep it chunky
2. fry off the ingredients in order of list down to the tomato paste. Make sure the onion and garlic are clear before adding the mush rooms ( other wise they will take a long time to cook) cook the tomato paste a little before adding the tinned tomato (this will aid in the thickening process)
4. your pasta (which you already have cooked off earlier) can now be added to the mix. Transfer the lot to an oven proof dish cover with the cheese and sprinkle evenly with the breadcrumbs
5. place the dish into a mod oven ( or an old one if you don’t have a new kitchen just make sure its heated to 180 degrees Celsius ) if the dish is placed in hot then you just have to melt the cheese and brown the top.
6. serve on your best plates and garnish with deep fried basil leaves parsley oil and a bit of shaved grana padano with a room temperature bottle of 1986 baron de Rothschild if you are a pretentious git with a bunch of pretentious git friends who want to pretend they are having something other than your Wednesday night backup dish that would probably go better with a Margaret river 1996 cab merlot any way.
7. I will be eating with my children and if 75% of it makes their mouth and not the floor then I will be a very happy man. Tomorrow ….the kids verdict and more on football…go saint Kilda!!!!!. Regards dave
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