Baked, Battered and Braised - BBB

Baked, Battered and Braised - BBB

Sample Recipes to DROOL over

Battered: Crispy Skin Salmon Sushi Rolls

Baked: Almond and Fig Biscotti

Baked: Fresh fruit Salad Meringue Braised: Pork Braised Dumplings

Braised: Pork Dumplings

Baked, Battered and Braised - BBB

battered

Crispy Wontons

Fried Wontons
200g minced pork
12 tiger prawns (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 strand of spring onion, finely chopped
small knob of ginger, minced
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
1/2 teaspoon of soy sauce
A few dashes of white pepper powder

Salt to taste

Oil for deep frying

In a bowl, mix the minced pork, tiger prawns, water
chestnuts, chopped spring onions, ginger and corn flour. Add in a splash of cold water and mix lightly with your hands in a circular motion.
Season with the remaining ingredients and put in the fridge until ready to use.
Ideally, this mix should be left to marinate for at least 30 minutes to overnight, if desired

When ready, wrap the wontons with the skins - step-by-step method will be provided

Heat up some cooking oil in a wok so that the wontons can sit nicely in the pot.
Slowly add in the wontons without over crowding the pan which will reduce the temperature of the oil.

When the wontons are golden and cooked through, place them on a wire rack to drain off the excess oil. Repeat for the rest of the wontons.

Serve hot with chilli
sauce or extra soy.

OTHER RECIPES

Crispy Rice topped with Fresh Thai Salad

Spicy Potato Fritters

Baked, Battered and Braised - BBB

baked

Pumpkin Souffle with Ginger Ice-cream

Pumpkin Souffle Recipe

5 tablespoons butter, extra for greasing the moulds
¾ can pumpkin puree
½ teaspoon cinnamon
½ teaspoon ginger
Sprinkle of nutmeg
Sprinkle of ground cloves
Sprinkle salt
Drop of vanilla
1 cup milk
1 teaspoon grated ginger
1/4 cup granulated sugar
¼ cup flour
2 tablespoons brown sugar
4 eggs, separated

In a bowl, combine the pumpkin puree with the spices, and vanilla extract.
Cover and set aside so that the flavours can develop
In a small saucepan, combine the milk, grated ginger, bring to slight boil without
scalding the milk and set aside to infuse
Pre-heat oven to 200 degrees and lightly butter the moulds before sprinkling with
sugar

Melt butter in saucepan and add in the flour
Add in the milk until the mixture is thicker in consistency, whisking constantly
Add in the pumpkin puree mix and brown sugar
Stir in egg yolks

In a separate bowl, mix the egg whites with 1/8 cup granulated sugar until soft peaks;
continue to beat mixing in more sugar 1/8 cup until stiff peaks are formed
Fold in the egg whites to the pumpkin mix, carefully not deflating the mixture
Pour into the prepared moulds and bake in a water bath for about 20 minutes.

OTHER RECIPES

Three Cheese, Ham & Olive Scrolls

Savoury Baked Crème Caramel with Goats Cheese

Honey Baked Ham

Baked, Battered and Braised - BBB

braised

Carrots served with Grilled Haloumi & Roasted Red Capsicum

Sweet and Sour Braised Carrots

Bunch of baby carrots with the tops
thoroughly washed and trimmed to 1cm
2 tablespoons of olive oil
Salt and pepper
¼ cup fresh orange juice
1/8 cup fresh lemon juice
Arrange the carrots in a heavy casserole
dish that can be used on the stove
Add olive oil, sprinkle of salt and pepper
and just enough water to cover the
carrots.

Simmer on a low heat until the carrots are
tender, approximately 30 minutes
Add the orange and lemon juice and
simmer further for 5 minutes
Remove off the heat and swirl in the
butter

Sprinkle with fresh coriander if desired
and pepper

Serve warm with roasted red capsicum and
grilled haloumi cheese

OTHER RECIPES

Braised Ham with Sticky Rice

Braised Egg with spicy noodles and pork

Miso Braised Tofu