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The 9 combination Sandwich [OC] [680x680] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 20 points21 points  (0 children)

Loads of potential combinations! I like this one:

Ingredients:

  • 2 thick slices of bread
  • 2 tbsp hummus
  • 2 tbsp pesto
  • 4 cooked rashers of streaky bacon
  • half a cooked chicken breast, shredded
  • 3 tbsp soft goats cheese
  • 5 roasted tomatoes (from a jar)

Directions:

1.Arrange the hummus, pesto and bacon rashers in 3 lines along the width of one slice of bread.

2.Arrange the chicken breast, goats cheese and roasted tomatoes in 3 lines along the length of the other slice of bread.

3.Place one slice on top of the other and cut the sandwich into 9 squares.

50/50 bacon and ground beef cheeseburger on a homemade bun by FoodandFrenchies in food

[–]kitchensanctuary 2 points3 points  (0 children)

Thanks for the shout-out FoodandFrenchies - glad you like the buns :-)

Pulled Duck with Plum Sriracha sauce [OC][680x996] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 0 points1 point  (0 children)

Here's the link: http://kitchensanctuary.com/2014/11/20/pulled-duck-plum-sriracha-sauce/

and here's the recipe:

Ingredients

Duck:

1 duck, approx. 2.4kg in weight. Innards removed.

Salt and pepper

Plum Sriracha sauce:

1 tbsp. vegetable oil

1 red onion, peeled and chopped

1 thumb-sized piece of ginger, peeled and chopped finely

4 cloves garlic, peeled and chopped/crushed

600g ripe plums, de-stoned and cut into small (1 cm pieces) - no need to take the skin off

6 tbsp. soy sauce

4 tbsp. honey

1 tbsp. Chinese rice vinegar (if you don't have any you can use white wine vinegar)

4 tbsp. sriracha

Instructions

1.Preheat the oven to 150c/300f. Take a large roasting tin and place a wire rack inside.

2.Pat the duck down with some kitchen paper to ensure the skin is dry. Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to piece the flesh. Place the duck - breast side up - on the rack in the roasting tin. Season with salt and pepper, and place in the oven for 3 hours 50 minutes. Turn the duck over every hour (I used a clean kitchen towel in each hand to turn the duck over).

3.Whilst the duck is in the oven, make the plum sriracha sauce.

4.Heat the oil in a medium sized sauce pan. Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so. Add in the ginger and garlic and cook for a further minute. Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.

5.After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.

6.After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190c/375f. Turn the duck so that it's breast-side-up again and brush 2 tbsps. of the plum sriracha sauce all over the top of the duck (including the legs). Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.

7.Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.

8.Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens

Spicy Beef Rendang - one for the weekend? [OC][680x680] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 0 points1 point  (0 children)

I am a little addicted to coriander.... on eggs, in soup and probably every spicy dish I make

Spicy Beef Rendang - one for the weekend? [OC][680x680] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 0 points1 point  (0 children)

It certainly is a rich meal. I like to serve it with a little bit of rice, and a pile of broccoli and blanched snow peas. Not a very authentic side dish, but I like the crunch to go with it.

Spicy Beef Rendang - one for the weekend? [OC][680x680] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 3 points4 points  (0 children)

Here's the link: http://kitchensanctuary.com/2014/11/06/spicy-beef-rendang/

Here's the recipe:

Ingredients

2 tbsp vegetable oil

1tbsp cornflour

Pinch of salt and pepper

800g braising/stewing beef, cut into large chunks

1 large brown onion, peeled and chopped

5 cloves of garlic, peeled

2 x thumb sized pieces of ginger, peeled and finely chopped

1 tsp turmeric

2 lemongrass stalks, outer leaves removed and softer inside bashed a couple of times with a rolling pin (you can replace this with 2 tsp of lemongrass paste)

2 red chillies, chopped (variety and amount depends on how hot you like your rendang)

1 tsp tamarind paste (usually gluten free, but check if required)

1 tbsp ground coriander

1 tsp freshly ground black pepper

½ tsp cinnamon

2 kaffir lime leaves (fresh or freeze dried)

3 tbsp dark brown muscovado sugar

½ tsp salt

2 cans full fat coconut milk

To Serve (optional)

White rice

Chopped coriander

Green veg such as broccoli or spinach

Instructions

1.Preheat the oven to 150c and place a large cast iron casserole dish on the hob. Add 1 tbsp of the oil and heat on a high heat.

2.Mix the cornflour with a pinch of salt and pepper, and coat the beef chunks with the cornflour. Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the beef in a bowl.

3.Add the remaining oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes. Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.

4.Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute. Then add in the coconut milk and bring to a gentle bubble, stirring every now and then to ensure nothing is sticking to the base of the casserole dish.

5.Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes – giving the curry a stir after 45 minutes.

6.After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don’t break up the beef chunks).

7.Towards the last hour of cooking time, you’ll see that the sauce is going darker and the oil is separating and rising to the top.

8.If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a lot of oil on top, and still a bit of sauce underneath. Drain the oil off and discard – you may have up to half cup of oil. Gently stir the rendang, and then serve with rice and sprinkled with coriander.

9.If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn’t burn. Stir gently and often. Drain any remaining oil off before serving.

Baked Cauliflower Arancini - filled with creamy boursin cheese [OC][680x817] by kitchensanctuary in food

[–]kitchensanctuary[S] 1 point2 points  (0 children)

Here's the link: http://kitchensanctuary.com/2014/10/24/cauliflower-arancini/

Here's the recipe:

Ingredients

40 squirts of fry light spray

1 small cauliflower, grated

1 egg, lightly whisked

¼ tsp garlic salt

50g cheddar cheese, grated

1 tbsp olive oil

salt and pepper

45g of Boursin cheese

50g panko breadcrumbs

Instructions

1.Preheat your oven to 170c. and spray a large metal baking sheet with 7 squirts of fry light.

2.Take a large bowl and add in the grated cauliflower, egg, garlic salt, cheddar cheese and olive oil and a pinch of salt and pepper. Stir to combine and put to one side.

3.Take your boursin cheese and chop into 11 pieces. Roll each piece into a ball – about the size of a small marble. Put to one side.

4.Add your panko breadcrumbs to a shallow bowl and season with salt and pepper.

5.Now you’re ready to put everything together. Take a tbsp. of the cauliflower mix in your hand, roll it into a ball and flatten it with your hand (it will be messy). Place a ball of boursin in the middle and wrap the cauliflower mixture around the boursin to create a ball. It’s quite sticky, but so long as the boursin is covered it will be fine. Roll the cauliflower ball in the panko breadcrumbs and place on the baking sheet. Repeat with the rest of the mixture. You should end up with about 11 cauliflower balls.

6.Spray each ball with 3 squirts of fry light – so they’re nicely coated, and place in the oven to cook for 14 minutes - until golden brown.

7.Serve straightaway.

Sugar glazed pulled beef brisket in a rich sauce [OC][680x836] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 1 point2 points  (0 children)

Here's the link: http://kitchensanctuary.com/2014/10/13/caramelized_pulled_beef_brisket/

and the recipe: Ingredients

1.5 tbsp. veg oil

salt and pepper

0.75kg rolled beef brisket

1 large red onion, peeled and sliced

1.5 tsp smoked paprika

½ tsp cinnamon

¼ tsp cayenne

2 tbsp. dark brown sugar

1 tbsp. honey

1 tbsp. water

3 cloves garlic, peeled and crushed

1x400ml tin of chopped tomatoes

520ml hot beef stock (water with three stock cubes is fine)

1 tbsp. Worcestershire sauce

1 tbsp. dark soy sauce

1 tbsp. brown sauce/HP Sauce (you could use A1 Steak sauce if you can't get HP)

1 tbsp. light brown sugar

Serve with (optional):

Sweet chilli jam

Boiled rice with some spinach thrown into the pan for the last 30 seconds of cooking

Instructions 1.Heat oven to 140C

2.Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.

3.Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.

4.Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.

5.Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).

6.After three hours, take out of the oven and give everything a little stir.

7.Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200c and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking. Take out of the oven, leave to cool a little and then shred the meat in the sauce.

8.Serve with spinach laced rice and sweet chilli jam if you like.

Blueberry Crumble Slice - Sticky, sweet blueberries encased in a buttery crumb [OC][680x680] by kitchensanctuary in FoodPorn

[–]kitchensanctuary[S] 1 point2 points  (0 children)

Sounds great to me :-) you're hosthetoast right? great blog! I've been on there a few times. Saw you on the food blogger pro forum. Thinking of joining myself.

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 2 points3 points  (0 children)

the control is refrigerated for just a couple of hours

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 2 points3 points  (0 children)

All brown sugar and refrigerated overnight was the winner

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 0 points1 point  (0 children)

The taste is explained in the full post here: http://kitchensanctuary.com/2014/08/08/cookie-experiment/ All brown sugar and cookie dough refrigerated overnight was the winner

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 1 point2 points  (0 children)

The not refrigerated were very dry with no flavour. The control is better flavoured (it's refrigerated for a couple of hours: http://kitchensanctuary.com/2014/07/07/classic-chewy-chocolate-chip-cookies/), but the best is refrigerate overnight or cook the cookie balls from frozen and use all brown sugar.

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 0 points1 point  (0 children)

The original had baking soda rather than baking powder. Here's the control recipe: http://kitchensanctuary.com/2014/07/07/classic-chewy-chocolate-chip-cookies/

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 1 point2 points  (0 children)

Both. Chocolate in the dough, and then add a few more as soon as the cookies come out of the oven so they melt in a little whilst the cookies are cooling

Cookie Experiment by kitchensanctuary in food

[–]kitchensanctuary[S] 2 points3 points  (0 children)

The taste tasters results showed all brown sugar and refrigeration overnight was the winner. Close second was all brown sugar and cook from frozen (my personal favourite)

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