On yer Bike! Quick Chicken Biryani

The Flying Bicycle repair shop, George Town, Penang

Rice in all its various forms is the staple ingredient of all of the cuisines of Southern and Eastern Asia and Malaysian cooking is no exception. Here we have featured rice dishes a number of times in the past, Sushi rice (with Teriyaki Salmon) and fried rice, for example, but this one really is special. Biryani rice is a classic from India but it's name is actually derived from the Persian word berya(n) meaning fried or roasted as the dish itself was invented in the kitchens of the Mughal Emperors, who were originally from Persia but who ruled the Indian sub-continent for centuries. It is usually served up with a cooling Raita made with cucumber and yoghurt as the rice alone can be slightly dry and spicy. There are many recipes and methods of preparation, some of which can be quite involved but we have developed a speedy version which despite the seemingly long list of ingredients takes only minutes to prepare. You'll be on yer bike in no time at all!!

The recipe we suggest here calls for uncooked chicken and cooked rice but you could substitute cooked chicken or lamb if you prefer. (It can also made with fish, mutton or vegetables, but the rice should always be Basmati as it's less starchy and gives a better finished product.) It's a handy one pan dish so minimises the washing up. We had it many times on our trips around Malaysia but back in London we served it recently to a good friend who comes from the Gower Peninsula, who came around to watch the Ireland v Wales rugby match and it went down a bomb!

Ingredients

3 Tbsp Vegetable oil
2 Cloves Garlic crushed
2 Bay Leaves
1 Cinnamon stick
1 Star Anise
4 Medium onions thinly sliced
Salt to taste
1 Tbsp minced ginger
1 tbsp Chilli flakes
1 Tbsp Turmeric powder
1 Tbsp Coriander powder
1 Tbsp Cumin powder
Half tbsp Black pepper
1 Tbsp Garam Masala
200 mls Coconut milk
2-4 chopped tomatoes or tsp paste
Handful of Peas/Mange touts (optional)
1 Kg Chicken chopped into bite size
400g Cooked Basmati rice

Garnish

Handful Coriander leaves
Handful toasted Cashew nuts
Handful dried Shallots
Boiled eggs (optional)

Method

Heat the oil in a wok or deep sided pan and add cinnamon and star anise. As they start to crackle in the heat add the onions and sautee until translucent. Add the chicken pieces and fry until brown then add the turmeric, coriander, chilli flakes, cumin powder, black pepper and garam masala. Sautee for a further minute then pour in the coconut milk, tomatoes (and peas or mange touts). Simmer for approximately 2 to 3 minutes. When almost ready to serve stir in the cooked rice and mix gently. Turn into a serving dish and garnish with chopped coriander leaves, roasted cashew nuts and crispy shallots. Serve with raita (yoghurt, chopped cucumber and seasoning)


Posted by incredibly fed

Malaysia's "Flying Bread" - Roti Canai

Melaka Minaret

The cuisine of most cultures around the world can usually be defined by its simple staple dishes such as bread and Malay cooking is no different. Although a largely rice based cuisine, the flat bread Roti Canai (pronounced Chanai) is very popular and is sold with various accompanying sauces from Mamak stalls run by Tamil Muslims at almost every street corner all down the Malay peninsula, Singapore and the Indonesian archipelago where it is sometimes known as Roti Prata. It is cheap and filling and as school kids we often stopped on the way home for a quick Teh (Pronounced Tay) Tarik and several rounds of roti canai and curry sauce to tide us over until the next meal time.
Curiously like so many popular dishes in Malaysia, both the tea drink and this definitive bread are thought to have been imported by Indian immigrants. The word "Roti" means bread in Hindi and Urdu whilst "canai" in Malay has come to mean "to roll out dough" although it is thought to originate from the Chennai (Madras) region of the Indian sub continent where many migrant workers to the Malay peninsula originated. In Chinese roti canai is often referred to as "flying bread" due to the way it is tossed and spun in the air to thin out the dough similar to an expert pizza maker! There are alternative methods but undoubtedly there is more than a little skill required in getting the correct shape and texture to the dough before frying. (We suggest watching a few posts on YouTube where there are many demonstrations which show the technique well). It is usually served with curry sauce or Dhal. (See the post "Cooking with Romesh") and washed down with ice cold sugar cane juice.

Roti Canai served with curry sauce and ice cold sugar cane juice. 

Ingredients

Serves four

2 Cups Plain flour
2 Tsps Salt
2 Tsp Sugar
1 Cup Water
1 Cup Cooking Oil

Method

Mix sugar and salt in the water and add to the flour little by little mixing to make a dough. Knead until soft ensuring the texture is not sticky. Oil your hands with vegetable  oil and divide dough into palm sized balls, ensure the balls are well covered with oil and leave overnight. Next day oil a kneading board and flatten each dough ball into the size of a dinner plate. Flip like a pizza a few times until spread like thin paper. Take the edges and fold into the middle creating a square envelope shape. Pan fry on a well oiled skillet until golden brown. It is customary to fluff up the cooked pastry by crushing it between your hands. Serve with curry sauce or Dhal.





Posted by incredibly fed

Belacan Beware!!!

Which came first the chicken or the egg? Last week our Easter post was, naturally all about the egg. Well here comes the chicken....
One day during my visit back to KL I was pottering around my sister's house when suddenly I was drawn into the kitchen by a pungent smell which assaulted my nostrils. The cook was cooking with an unmistakable ingredient, a shrimp paste commonly known as Belacan.  Belacan (pronounced "bell-achan") is an iconic element of South East Asian cooking and is widely used in Malay cuisine. But why beware of it? Well if I tell you it is made from fermented shrimp mixed with salt you might get the idea. Just one sniff will confirm this warning. It comes in a wet form as paste or can be sun dried into blocks but whichever you choose we urge a note of extreme caution! Keep it in an air tight container at all times. In its natural uncooked state it is quite foul smelling and will leave your fridge or food cupboard with an offensive odour which is almost impossible to remove. But have faith and don't be deterred as a cooking ingredient it confers a unique depth and richness of flavour quite indispensable to many of the region's dishes. At Incredibly Fed we use it many of our dishes but one of favourites is this one....

Belacan Chicken Wings Incredibly Fed Style! 

Ingredients

2 Kilo Chicken Wings (Tips removed)

4 Tbsp plain flour

4 Tbsp Corn Starch

4 Tbsp Rice Flour

Marinade

1 Tbsp Ground Chilli Paste

1 Tbsp Garlic paste

1Tbsp Ginger paste

1 Tbsp Sugar

1 Tsp Sesame Oil

1 Tbsp Light Soy sauce

1 Tbsp Oyster Sauce

1 Tbsp Fish Sauce

2 Tbsp Belacan paste

1 Tsp Black pepper

1Tbsp Sugar

Half Tsp Salt

Vegetable Oil to deep fry

Method

Combine marinade ingredients in a large mixing bowl, mix well, add chicken pieces and ensure each is well coated. Transfer into an airtight container or sealed freezer bag and leave over night in the fridge.

Next day mix three flours in a bowl with pepper. Drain each piece of chicken so that each is quite dry and dip into flour. Shake off excess flour and deep fry in hot oil until cooked through and golden brown (approximately 6 - 8 minutes). Drain the chicken on kitchen paper and serve with sweet chilli sauce or your favourite dip!

Posted by incredibly fed

Ishtar's Eggs

Scotch Quail eggs in a filo nest.

You would never guess by looking at the images of white drifts, the snow covered landscape up and down the country and watching the thermometer mercury flatline that we've just passed one of the calendar's major annual punctuations - the spring equinox and that we are rapidly heading for Christianity's most important one.. the Eastertide festival. You would also never guess in less than two days time we will be pushing our clock and watch hour hands forward by one unit. All of the above are generally considered to be indicators of warmer weather, longer days and a general ushering in of a welcome and eagerly awaited seasonal metamorphosis. Despite the extreme low temperatures and stubborn persistence of wintry conditions though familiar Easter symbols of resurrection, renewal, rebirth, fertility and fecundity have made their appearance.

One theory has it that Easter was originally the celebration of Ishtar the Assyrian and Babylonian goddess of fertility and sex. Her symbols were the egg and the bunny but Christianity hijacked much of her paraphernalia and so the egg became associated with Jesus Christ and the resurrection of the body. The egg is still a potent symbol but these days are invariably made from chocolate and no doubt we will all be tucking in this weekend!


Here at incredibly Fed we put our heads together to come up with an appropriately seasonal post for our blog which you might enjoy. Well here it is... Scotch quail Eggs. We have put them in a nest of filo pastry which is edible lined with dried nori seaweed, also edible.

They are easy and quite fun to do. Boil quail eggs for several minutes, shell and leave to cool. Remove the skin from good quality sausages and combine filling. Wet your hands to prevent the sausage meat sticking to them and take enough to cover one egg generously and flatten out. Cover the egg making sure it is sealed in all around. Dip the covered egg in beaten egg and roll in breadcrumbs. Deep fry for several minutes until golden brown! Serve with your favourite pickle!




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Malaysia's Heritage Dish - Nasi Lemak

Malaysian cultural icons - Bicycle rickshaws and Nasi Lemak.  

No series of posts about Malaysian cuisine could possibly neglect to mention an iconic dish that is considered so important it ranks as part of the country's national heritage no less! It is such an integral element of the national diet that recently raging controversy was sparked when well meaning health experts dared to suggest that it's place on school and college menus should be curtailed due to the increasing obesity problem slowly becoming evident among pupils and students around the country. When I'm visiting my family there however, I eat it so often that I take it for granted and almost forget to talk about it or that it is worthy of a post all to itself!

Nasi Lemak is a dish eaten in Malaysia, Brunei, Singapore, the Riau Islands and Southern Thailand. It is rooted in Malay culture and the name literally means "Fatty Rice" derived from the cooking process whereby rice is soaked in coconut cream and then the mixture is steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Aromatics such as ginger and lemon grass may also be added for enhanced fragrance. Because of it's versatility it is now served and eaten at any time of the day. Traditionally the dish comes as a platter of food wrapped in a banana leaf with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, cucumber, hard boiled egg, and the all important spicy sauce (sambal). To make the dish more substantial and upmarket chicken, cuttlefish, cockles, pickled vegetables and beef rendang can be added.

Ingredients

Rice
3 Cups Rice
1half Cup Cocnut Rice
1 Tbsp Vegetable Oil
I and Half Cup Water
4 Cms Ginger thinly sliced
I medium red Onion thinly sliced
I Pandan Leaf Knotted
1 Stick Lemon Grass Bruised
Half Tbsp Salt
Half Tbsp Sugar

Sambal
100g Dried chillies soaked and blended
100g Red onion Sliced
60g Shallots blended
30g Garlic blended
30g Belacan
50ml Tamarind juice
100g Ikan bilis (Dried Anchovies)
Salt and sugar to taste

Condoments
5 Boiled eggs halved
150g Roasted Peanuts
1 Large cucumber sliced
150g Ikan Bilis deep fried

Method

Rice: Wash rice in cold water and drain. Put into rice cooker Add all the "Rice" ingredients. Cook for 30 minutes until soft.


Sambal: Heat oil in a wok add blended ingredients until oil separates (about 5 minutes) Add tamarind juice and cook for a further two minutes. Add Ikan bilis and onion slices. Finally add salt and sugar to taste and simmer for a further two minutes. Assemble the rice Sambal and condiments as per the photograph. Enjoy...!


Posted by incredibly fed

Chilli Crabs at Fatty Crabs

Petronas Twin Towers, Kuala Lumpur

One evening on my recent trip to Malaysia my nieces brought me to one of their favourite restaurants in KL - Fatty Crabs. Its a very popular city eatery specialising in Malay cuisine and in particular as the name suggests crab and all kinds of shell fish. We had great fun and a good laugh slowly working our way through the fare but take note this is not a meal for the faint hearted, those in a rush or the prissy!  Now you may think tackling whole crab is a lot of work for a little reward and you are of course entitled to your opinion but in my view nothing beats the rewarding taste of the rich crab meat covered in a tangy chilli sauce won with a little effort from its tough exoskeletal armour.

Back in London I really wanted to see if I could recreate this very memorable total eating experience. If you are tempted by this recipe but the prospect is a bit too daunting we would recommend you try cooking just crab claws or indeed an alternative more meaty crustacean such as lobster. The correct tools are essential. Forget a knife and fork which are useless, its a case of fingers with much needed help from a nut cracker type implement to break the shell. Fatty Crab provides small hammers as well as a long forked prong to extract the meat which we would say are also indispensable. An apron or bib which covers you from head to foot is advisable to avoid costly dry cleaning bills, oh, and finger bowls are useful too!

Incredibly Fed Crab in Chilli Sauce 

Ingredients
2 Large Cooked Mud crabs or other shell fish
1 Large Onion (Chopped)
2 Red Chillies (Chopped)
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
8 Tbsp Ketchup
4 Tbsp Sweet Chilli Sauce
1 Tbsp Light Soy
1 Tbsp Oyster Sauce
2 Tbsp Rice Wine
4 Tbsp Wine Vinegar
2 Tbsp Woscester Sauce
4 Tbsp Sugar
2 Tbsp Belacan
1 Stick Lemon Grass (Bruised)
4 Tbsp Vegetable Oil
Spring onion (Garnish)

Method
To make the sauce blend onion, chillies and belacan to a paste and fry on heated wok for 2-3 minutes. Add garlic, lemongrass and ginger and fry for another 3 minutes before adding the liquid ingredients and frying for a further 2 minutes then add sugar. If mixture is too thick let down with water. Simmer for 5 minutes. Adjust to taste. Sauce should be spicy and sweet. Finally add the cooked crab pieces, crab claws or lobster into the sauce and toss for a few minutes ensuring each piece is well coated. Transfer to a large serving dish and garnish with spring onion. Serve with generous amounts of warm or toasted bread to mop up the delicious sauce!




Posted by incredibly fed

Seared Duck for a long lost Friend

We are not huge fans of social networks and communicating in cyberspace finding face to face contact far more preferable. Indeed we find mobile phones deeply intrusive, intensely irritating and not to say downright rude when given priority by their owners over those who have made the effort to be physically present with them. But hey-ho our view is "if you can't beat them join them" and there is no doubt that cyberspace communication has its benefits. I recently reconnected with a friend from my days in Dublin and with whom I had lost contact when I moved to London well over twenty years ago. Thanks to the wizardry of Mark Zuckerberg and his mates we are now in touch again and find we still have much in common. He is now married to a Catalan partner and living just outside Barcelona. Need I say that he too loves his food. That's more than enough for me, we have reignited a friendship and I am very pleased about it.

Last week he was attending a course nearby and we planned to have dinner at my flat one evening. I wanted to show him a picture album I still had and in which he figured prominently... Ooooo believe it or not we were once the bright young things in town!

I decided on this easy one much of which could be done in advance leaving me free to chat and giggle over old photographs.

Seared ducked breasts with mixed beans and chorizo.

Ingredients

2 Duck breasts
Small handful Cardamom pods
Cinnamon stick
Star Anise
Half tbsp 5 Spice powder
1 Tsp Garlic salt

Mixed Beans

1 Tin Chick peas
1 Tin Broad beans
1 Tin Canaloni beans
1 Onion sliced
2-3 Celery sticks chopped
Chopped Parsly stems
2 Cloves Garlic chopped
5-6 cms of Chorizo sausage
1 Tbsp Tomato paste
300 mls Chicken stock
1 tsp Paprika
Half glass red wine
Dash Worcester Sauce
Dash Tabasco sauce
Seasoning
Chopped Parsly Leaves (Garnish)

Method

Place the ingredients for the dry marinade in a coffee grinder or blender and reduce to powder. Score the fat layer on each of the breasts into diamond shapes and rub in the powder. Leave for a few hours or overnight in a sealed container in the fridge.

Place the breasts on a cold pan and slowly bring up the heat melting much of the fat away. (approx 4 minutes) When nicely browned and crisp turn over and leave for a further 2 minutes. This will result in rare meat but you can adjust the length of cooking to taste. Meanwhile slice the chorizo fairly thinly and place in a separate pre-heated pan. Add the onion, celery, parsley stems, garlic and Paprika and cook until translucent. Add the red wine, Tabasco and Worcester sauces and chicken stock and simmer for a few minutes until stock reduces. Finally rinse the beans and add to the liquid. Season to taste. This can all be done well in advance. (Indeed its better if you do!) The duck breasts can be heated gently under tin foil in the oven. Slice diagonally and serve on top of the mixed beans with a garnish of fresh green parsley leaves.



Posted by incredibly fed

Kuih Koci

Kuih Koci, (pronounced Kway Kochi) is a Nyonya dessert of steamed glutinous rice flour filled with delicious brown sugar and grated coconut all wrapped up in banana leaf parcels. Nyonya cooking is very popular in Malaysia and developed as a result of the intermarriage between Chinese immigrants and native Malay over several centuries. Melaka and Penang are the main centres of Nyonya population, culture and cuisine to the present day.

Buddhist Temple in Melaka 

For a touch of Far Eastern Exotica which is guanteed to amuse your guests we suggest serving these delicious little treats for afternoon tea.

Ingredients

2 Cups Glutinous Flour
1 Cup Coconut Milk
2 Tbsp Salt
2 Cups Grated Coconut
1 Cup Brown Sugar
1 Stalk Pandan (Screwpine) leaves
Banana Leaves
Vegetable oil

Method

Cook the brown sugar with a little water until melted add in the Pandan leaf and leave to simmer for a minute on medium heat. Place the grated coconut and half the salt in and stir until the mixture dries out (approx 5 minutes).

Meanwhile make a dough by mixing the glutinous flour with  the remainder of the salt and coconut milk and a little water if necessary. Knead till a soft dough is formed. Divide the dough into ping pong ball size and flatten. Place a tsp of the sugar filling and surround with the dough making sure the filling is sealed inside. Cut the banana leaves into rectangles of approximately 6 cm x 12 cm and gently warm over heat to render them pliable. Coat the non shiny side of the leaves with a little vegetable oil and place the dough ball in the middle and fold into small parcels as shown in the photograph. Place in a steamer for about 15 to 20 minutes. Allow to cool and serve.


Posted by incredibly fed

Christmas Crackers... Clouds in my (Irish) Coffee

"I had some dreams they were clouds in my coffee, clouds in my coffee and...." 

Carly Simon 1972 

Cumulus, Nimbus, Cirrus, Stratus, sadly Carly's lyrics don't elaborate further ( not the only conundrum associated with that song ) but from the undoubtedly cloudy island of Ireland where all of them are frequently in evidence, come not one but two world famous beverages celebrated for their iconic, milky cloud cover. One is a well poured pint of Guinness and the other is of course an equally well dispensed and expertly crafted stemmed glass of Irish Coffee.

Irish whiskey can be distilled nowhere else in the world except in Ireland. It is a heavenly golden spirit which has conquered the world and helped put that Emerald Isle on the tourist map. Irish Whiskey - in Irish uisce beatha or "water of life" is smokier and some would say a less smooth version than its closest rivals. An acquired taste undoubtedly, it's the whiskey drinkers' whiskey, a whiskey connoisseur's first choice but for those of us not so lucky to be so well acquainted the best introduction is probably via another quintessential Irish classic - Irish Coffee. The combination of excellent coffee and Irish whiskey topped with rich cream with its classic monochrome good looks makes a uniquely elegant and delicious drink.

How to make one...If there's one skill you perfect this seasonal holiday let it be this one! Prepare all your ingredients in advance as time is of the essence. There is nothing worse than a luke warm drink. Make strong black coffee a long shot of espresso is ideal and keep hot. Lightly whip double cream with a half tsp castor sugar added. Hold in the fridge. Heat a stemmed goblet by dipping it in hot water. Dry and put a teaspoon of brown sugar in the glass followed by a measure of Irish Whiskey. Ideally the whiskey should be warmed so the sugar will dissolve easily. Pour in the hot coffee and stir until the sugar is completely dissolved. Now for the slightly tricky bit. Pour the cream over the back of a desert spoon so that it falls gently onto the coffee mixture. Under no circumstances should the cream mix with the coffee. Black and white, hot and cold......clouds in my coffee! 

Christmas Crackers...!

" I pull my aubergines on..." 
David Dundas (misheard) 1976

Aubergine biscuits with parmesan.

Slice aubergine. 

Coat first in flour, then beaten egg and finally grated parmesan.

Bake on a tray at 180 C until golden (about 20 mins) 

Serve with your favourite dip. 

Christmas Crackers...

What could be more refreshing than ripe sweet and chilled fresh pineapple slices? When looking for some ideas to post over Christmas this one "Acar Timun Nenas" popped out! On our last visit to Malaysia we had it a lot and thought it would be a great recipe to serve at home particularly during this season as it would be a fantastic condiment for all those Christmas cold meats or indeed that turkey curry!

Its an easy but unusual  pineapple and cucumber salad which removes pineapple from its usual fruit companions and launches it into the world of savoury dishes - a kind of "trompe l'oeil" for the palate!

Acar (pronounced Achar) Timun Nanas is such a popular sweet sour salad it is served as an accompaniment to almost everything. It is a terrific counter balance that cuts through the heat and spices of the many Malaysian curry dishes or the Malay national dish of beef rendang and adds a uniquely fresh and tangy note which would also be ideal with grilled or roast meats or barbecues.

Ingredients

1 small cucumber un-peeled
halved and deseeded cut into batons
Half small sweet pineapple cut into chunks
Handful coriander leaves coarsely torn
1 fresh red chilli thinly sliced (deseeded)
2 tsp sugar
i tsp salt
1 tbsp rice vinegar
Tbsp crushed roasted peanuts (garnish)







Method

Dissolve sugar and salt in vinegar and add cucumber pineapple chilli and coriander. Toss to mix. Re-fridgerate until ready to serve. Just before serving garnish with a sprinkling of crushed roasted peanuts.

Christmas Crackers...

Hand cut crisps... Why not liven up your fajitas or slices of cold meats and game with this classic accompaniment?
Thinly slice potatoes or root vegetables such as parsnip, beetroot, sweet potatoes or celeriac. A food processor or mandolin (mind your fingers) is probably best for this. Pat dry and gently drop into hot oil. Once lightly coloured remove and allow to cool on kitchen paper. To finish off repeat the process until a pleasing colour. Don't forget to season. The crisps will crispen nicely when allowed to dry on kitchen paper. Alternatively serve with your favourite dip. See posts below for suggestions



Posted by incredibly fed

Christmas Crackers!

Fajitas...Try this tasty way to finish off any of those left over Christmas cold meats. Slices of turkey, ham or game, with lettuce, tomatoes, cucumber, avocado seasoning and chopped coriander or mint all wrapped in warmed flat breads.

For more relaxed fun why not put out the ingredients and just let your guests assemble their own and for an extra twist smother in Coronation dip - Mix together yoghurt, mayonnaise, teaspoon curry powder, mango chutney, lime juice and seasoning. Adjust to taste! Simples!!

Posted by incredibly fed

Boxty

"Boxty on the griddle, boxty on the pan, if you can't make boxty you'll never get a man"

                                                                                                            
Old Irish rhyme

Many cultures have recipes for potato cakes and Ireland of course being one of the great potato eating nations of Europe is no exception. Boxty is a traditional Irish pancake made of potatoes but it's slightly unusual in that it calls for both cooked and raw potatoes. Aran bocht ti shortened to bacstai literally means poor house bread or poor house in the Irish language giving a strong clue as to the dish's humble origins. Humble though they may be they must be the most literate potato cakes in the world. As well as the ditty above they appear in the writings of Joyce, George Bernard Shaw, Kate O'Brien and Somerville and Ross among others.

Ingredients

250g cold mashed potato

250g raw potato

250g plain flour

The other bits and pieces are store cupboard/fridge staples:
1 teaspoon baking powder
Up to 1/2 teaspoon salt (optional)
1 large knob of butter (or bacon fat)
Some milk (about 120 ml) – buttermilk if you have it

Method


The potatoes, also known as the spuds, should by rights be floury, not waxy. Try Record, or even Kerr’s Pinks. 
Put the mashed potato into a large mixing bowl and leave it to one side. Next, grate the raw potatoes into another basin lined with a teacloth or napkin. Wring them very tightly in the cloth over the basin, to squeeze out  as much starchy liquid as possible. Put the grated potato in with the mashed potato. Melt the butter in your frying pan, very gently so that it doesn’t burn. Pour it into the potato mix. Add the flour and the baking powder, and salt. Then add some milk in small amounts until there’s just enough to form a soft dough. Spread the dough ball out onto a floured work surface. Knead the mixture lightly or, better still, mix it well with a knife and do a minimum of kneading at the end. Finally cut the ball up into about four smaller balls and shape them into flat round cakes, then gently cut each one into quarters.Pop them into your frying pan and fry them in a small amount of oil. 

Kohlrabi

Some time ago we posted an item on cassava and this one on kohlrabi was set to follow in the 'series" on somewhat unusual and underused vegetables. We were also drafting a separate item on saag aloo, one of our favourite Indian vegetable dishes but when looking for a recipe which would make use of kohlrabi we had a brain wave - why not combine the two? So here goes...

Baby sputniks

Definitely not a looker in the beauty steaks and sometimes nicknamed the sputnik of the plant world which perhaps accounts for the fact that this wonderful and versatile little autumn vegetable is so overlooked in this country. Although very popular in Central Europe and Asia for years kohlrabi was thought good enough only for cattle fodder here. Happily things are changing though. It has been making it's appearance in the markets for some time now and will be with us for the next few months. Although strictly speaking it is a cultivar of cabbage and not a root vegetable it can do everything a root vegetable can do and more. It is delicious eaten hot or cold, think carrot, parsnip and celeriac. It is terrific shredded in a remoulade with carrot and a mustard dressing. Sliced finely carpaccio of kohlrabi served with anchovies is delicious, alternatively it can be peeled and cut into batons and steamed for about 8 minutes and served with butter and seasoning or pan fried with your favourite herbs or spices.











Equally aesthetically challenged Saag is a spinach or mustard leaf dish from south Asia. It is combined with various ingredients to create classic Indian dishes. Saag gosht pairs the vegetable with meat whilst saag paneer makes use of cheese and in the dish Saag aloo spinach and potatoes are coupled! We are suggesting saag kohlrabi. The purists may protest but we find tinned spinach the easiest and best as it is just the right consistancy to form a creamy spinach sauce.

Ingredients

1 kohlrabi peeled and diced into 1 cm cubes

1 Can spinach puree

1 Onion (finely chopped)

Garlic paste

Ginger

Cumin seeds

Cumin powder

Mustard seeds

Turmeric

Seasoning

Method

Sweat off the onion, garlic and spices in a pan for a few minutes. Add the kohlrabi and sautee for 7 to 8 minutes or until soft but still "al dente". Add spinach and cook for a further 2 minutes until all ingredients are warmed and combined. Season to taste.

Posted by incredibly fed

Brazilian Night

Last weekend IF catered for it's greatest challenge yet a Brazilian themed 21st Birthday party for 100 guests in a spectacular marquee.... Rio's Mardi Gras comes to north London in November...

Chris lines up with the other dancers for his IF supper between performances, then gives it all on the dance floor...

 

Fresh Tropical Fruit Kebabs with rich Dark and White chocolate dips mirror the Latin American mood...

Colour and spectacle created by feathered head dresses and wings... Notting Hill was never like this!

More Tropicana... Merengue drops topped with whipped Elderflower cream Kiwi and Pomegranate!





Meanwhile backstage with the dancers....

.....Ghaz becomes VERY popular with the ladies when they catch a glimpse of his chocolate brownies!!












Posted by incredibly fed

Filo Spinach and Feta Tart

"You were made for me, (you were made for me)
everybody tells me so...."

Freddie and the Dreamers 1964

This is a great one, made for me and for you and for everybody and all sorts of occasions. It's light but substantial, delicious served hot or cold and will travel relatively well so prepared in advance in summer it's a terrific picnic hamper filler whilst conversely in the cold months it can be a warming apres ski tummy filler! Alternatively it makes a terrific vegetarian Sunday brunch dish or dinner party starter. This dish is adapted from a filo tart chef Jamie Oliver did on his TV programme "30 Minute Meals" in which he cooks several dishes inside half an hour, so as you can imagine from the title it's easy and quick. We generally serve it with a refreshing salad such as radish and cherry tomato with coriander and parsley.

Ingredients

1 Packet All Butter Filo pastry
1 large packet of spinach
250g Feta cheese crumbled
4 Eggs (Beaten)
Nutmeg
Cayenne Pepper
Butter
Pine nuts (optional)
Sultanas (optional)

Method
Melt butter and brush the inside of a medium sized frying pan. Line with baking paper so that the paper is well above the sides of the pan and brush again with butter. Meanwhile sweat down the spinach in a little butter or olive oil until wilted. Drain, being sure to squeeze as much water out as possible. Separate and mix with eggs, feta, nutmeg, spices, pine nuts and sultanas (if using) and season to taste. Take the filo from the fridge and cover with a damp cloth. (Note: Some brands are best worked on at room temperature so check the instructions) Take one sheet at a time and place in the pan so that the edge overlaps the side and brush with butter. Repeat until most of the sheets are used up. Now add the filling and fold over the sheets to form a top. Crumple the last few sheets and use to form the top. Brush with butter to achive a nice golden colour. Heat the frying pan on the hob to start cooking the base then place in the oven for about 25 minutes or until nicely coloured. Remove from pan by holding the baking paper and slide the tart onto a serving dish. Serve hot or cold.

Posted by incredibly fed

(Minced) Beef Wellington

"My my,
At Waterloo Napoleon did surrender,
Oh Yeah..."

Abba - Winner 1974 Eurovision Song Contest

This week we were experimenting and taste testing various hamburger patties which Incredibly Fed has been asked to make for a big 21st party shortly. Having tried several and decided on the winning formula we still had some minced beef left over. Looking for an alternative use we hit upon this one....

Beef Wellington is an 'en crute' dish which may or may not be named after the heroic and definitely upper crust 1st Duke of Wellington (winner at Waterloo). It's a winning winter classic calling for the best quality centre cut of beef fillet making it a pricey dish to prepare to say the least. But we managed to come up with a much more economical version no less triumphant and definately something of a treat which you do not have to be an aristocrat to enjoy whenever you like. The luxurious element is provided by the melting unctuous Gruyere oozing from the middle as you cut through. Wellington meets Kiev so to say!

They are individual parcels which can be prepared in advance, kept in the fridge and  popped in he oven just when the crucial moment arrives. The ultimate easy entertaining dish! We suggest this portion size, one of which would make a wonderful eat in the hand snack (in the heat of pitched battle perhaps??), whilst two would constitute a hearty dinner main course fit for a blue blooded appetite!

As with all types of Wellington and 'en croute' dishes it is essential to keep the contents from leaking out of the pastry parcel in the final bake. We have seen all sorts of solutions to this problem including pancakes, mushroom duxelle or pate.  In this version the damp proof course is provided by a simple pepper which is perfect for keeping the pastry base dry.

Ingredients
(Makes 10 parcels)

500g lean minced beef
3 Tbsp Bread crumbs
1 Red onion finely chopped
2 Garlic cloves chopped and chrushed
1 Egg beaten
Dash Worcestershire Sauce
Seasoning
50g Gruyere cheese
2 Red Peppers
Pastry

Method

Slice the pepper in wide slices, remove seeds and lay flat on a baking tray skin side down. Drizzle olive oil over and place in an oven at 180 C for about 20 minutes or until flesh is soft and pliable. Place on kitchen paper to remove moisture, oil etc. Meanwhile heat a skillet gently and sweat down the onion and garlic until soft and translucent. (About 6 to 8 minutes). Allow to cool. In a large bowl mix together the beef, breadcrumbs, Worcester sauce, about 3/4 of the beaten egg and the onion and garlic. Season to taste and gently knead mix. Scoop out balls of approx 50g - 60g, pierce each with a sharp pointed kitchen knife and insert a cube of cheese making sure it is completely surrounded by meat. Flatten the balls slightly and place on a hot pan for 2 - 3 minutes per side. Remove from pan, place on kitchen paper and allow to cool. Roll out the pastry and cut into squares large enough to cover the meat. Wrap the meat in a slice of pepper (skin side out) making sure most of the pepper ends up at the bottom of the pastry parcel to prevent leakage causing sogginess. Bring up the corners of the pastry squares and crimp together to seal using milk or the beaten egg as adhesive. Brush with the remaining egg. Place in an oven until golden brown (about 25 minutes).

Posted by incredibly fed

Gratin Dauphinoise / Tartiflette

The Church at Salardu near Baqueira 

"Love on a mountain top,
(love on a mountain top),
so high that we won't ever stop....." 
Robert Knight 1973 

The ski season is almost with us again and it's nearly time to head for the mountain tops. Believe it or not one enthusiastic friend is already proudly posting pictures of high altitude snowfalls and even his already purchased 2012/13 season ski pass on Facebook!  Naturally we at Incredibly Fed are thinking of suitable menus and recipes to combat mountain weather and sustain those long winter days on the piste! Something you'll love on a mountain top!

Gratin from the French verb gratter, to grate or to scrape is a widespread culinary technique and is used to prepare a broad spectrum of ingredients including meat, fish and vegetables. The characteristic of the dish is a brown or golden crust usually consisting of grated cheese or breadcrumbs. Potatoes prepared in this way are a classic and are rich, unctuous and always popular. Although known as Potatoes au Gratin in North America this recipe originates from the Dauphine region in South-east France whose ancient capital was Grenoble. Not surprising then it is a terrific fortification against the Alpine winter similar to its close relation the Haute Savoie dish Tartiflette created in the 1980's to promote the use of reblochon.

Panxut, our loyal ski buddy! 

Typically Gratin Dauphinoise consists of layers of finely sliced potatoes and cream baked or grilled in a shallow dish rubbed with butter and garlic. The version we suggest below is basic but for variety you can add chopped cooked ham, bacon, chorizo, chicken or prawns. Leeks and onions are also good. For a richer effect use Gruyere rather than cheddar. Introducing sauteed onion, bacon lardons (or smoked salmon) and reblochon cheese will transform your Dauphinoise into a Tartiflette. Served with say a charcuterie of local sausages and meats both are perfect winter warmers for hungry skiers. We frequently serve both when chalet catering for our ski buddies.



Ingredients

Half kilo red skin potatoes or other waxy varieties peeled and thinly sliced
150g Cheddar or Gruyere cheese grated
30g Parmesan cheese grated
Cream (enough to reach the top of the dish)
Chopped Garlic clove
3-4 sprigs Thyme
Seasoning
Butter to line dish
30g Bread crumbs

Method

Heat the oven to 180 C and line a pyrex or ceramic baking tray with butter. Spread a layer of  potato slices on the bottom and cover with grated cheddar or Gruyere. Continue layering several times with cheese, seasoning and thyme. Finally on top sprinkle parmesan and bread crumbs and a few knobs of butter. Add the garlic to the cream and pour into the potato. The cream should be enough to come to the top. Bake for about 30 to 40 minutes. If further browning is needed place under a hot grill for a few minutes.

Posted by incredibly fed

Spiced Orange, Carrot and Coconut Soup with Carrot Crisps

"He did the mash,
He did the monster mash,
The monster mash,
It was a graveyard smash
He did the mash..."

Bobby "Boris" Pickett 1993

Ah... Alas the last vestiges of summer are fading. Autumn is here. The sun weakens and the once abundant and luxuriant foliage of the last few months dons its last cloak of spectacular orange, yellow and brown colours before drying to a crisp and disappearing altogether. This weekend the clocks go back and while we get an extra hour in bed the price is six months of extra darkness. Time for monsters, ghosts, ghouls and spirits to make their annual appearance... It's Hallowe'en!

Never mind, this time of year does have its compensations not the least of which is the excuse to put away the salad spinner and pull out the stock pot and start making hearty and warming potages. We love cooking soups as they are so versatile and forgiving. There are no strict rules and you can keep adding, adjusting and seasoning until you are happy with the result. Needless to say soups can be made well ahead of requirements, in fact they are better made in advance and the flavour will improve notably if left at least over night. The big trick is to start off with a good stock. Nothing is so important and this season of game yields the most wonderful stock possibilities. Guinea fowl, partridge, grouse, pheasant and of course the humble chicken all make wonderful stock. Please do not throw out carcasses or bones just put them on to simmer for about an hour and then drain and freeze the liquid. You will have a wonderful asset in your freezer ready to be pressed into service at any time.

A couple of weeks ago we featured watercress soup and we hope to continue to feature a few of our favourite soups over the next few winter months but as an homage to autumn's spectacular spectrum of hues - think of the firey flame colours of this season, bonfires and pumpkin lamps, the bright oranges, yellows and reds of butternuts, marrows and beetroots we'll post with this one. Please note these ingredients are a suggestion. Do not be afraid to experiment with your favourite herbs and spices. As ever presentation is everything so please also give a little thought to aesthetics, it only takes a minute. Remember you eat with your eyes!

Ingredients

Soup
800g Carrots roughly chopped
1 Large onion chopped
4 cms Ginger sliced
3 Cloves Garlic crushed
2 Tbsps Curry powder
1 Orange Zest and juice
2 Bay leaves
1 Tbsp Chilli powder
750 mls Chicken or vegetable stock
1 Can Coconut milk

Crisps
5 or 6 Large carrots washed and peeled
2 Tbsps light vegetable oil
Sea salt




Method

Crisps
Pre-heat the oven to 200 C. Slice carrots lengthwise with a vegetable peeler and place in a large bowl. Drizzle with vegetable oil. Place in a baking tray and bake for 25 minutes turning every few minutes. Remove from the tray with a spatula and place on a wire rack. As the slices cool they will become crisp. Sprinkle with sea salt and arrange as a garnish on the soup.



Soup
Heat the oil in a large saucepan and fry the onion until translucent (about 3 or 4 Minutes). Add ginger, garlic, bay leaves and curry powder and fry for a further few minutes until powder is cooked out then pour in the stock and carrots and simmer. Once carrots are tender remove bay leaves and blend with a hand blender or in a liquidizer. Return to the saucepan and add the coconut milk and simmer for 2 or 3 minutes. Season to taste. For a more chunkier version remove a few of the carrots before blending and return to the smooth soup.


Posted by incredibly fed

Tamarind and Honey Chicken wings

"Take these broken wings..."
Mr. Mister 1985 

Sunset, Kota Kinabalu, Borneo, Malaysia.

On a trip to Malaysia last year we wound up in Kota Kinabalu on the island of Borneo where we stayed for a few nights at the Shangri La, undoubtedly one of the island's best and most luxurious hotels. It served very nicely as our 5 star base camp for an expedition  to Mount Kinabalu National Park and boasted a choice of numerous restaurants, cafes and eateries all offering a dazzling array of international cuisine. But after a day or two of all that the novelty wore off  and we craved some more authentic and colourful local cooking.

Luckily for us just outside the gates at the end of the hotel's long drive, wedged between the KK Yacht and Golf club and a beautiful sandy beach there was a local family resort with large authentic open food courts Malaysian style. So one night we planned our escape.  At dusk we made our way to the main entrance and bravely refusing offers of the hotel cars, we calmly strolled past the curious gatekeeper. After the reserved atmosphere of the hotel our little jaunt really did seem like a release!

Petai beans waiting to be cooked ! 

A short distance away, along a dimly lit path lined with Tamarind trees laden with bursting pods, life bustled  in huge semi-outdoor spaces surrounded by little shops and stalls running down to the beach. Long refectory style tables and benches meant large families of several generations could sit together devouring local favourites; grilled locally caught seafood and shell fish, chicken wings, lamb curries, beef rendang, gado gado, noodle dishes, corn on the cob, petai beans and roasted nuts with freshly squeezed juices. Needless to say the food was a fraction of the hotel prices and we tucked right in.




The dish we post below was inspired by that visit. Many people fight for the chicken breast personally we like the wings which are much sweeter, moister and tastier especially when cooked in this Malaysian style. The marinade includes Kecap (pronounced ketchup, where we get the English word!) Manis often referred to as Indonesian soy sauce, if unavailable just use soy.

Ingredients

24 Chicken Wings (2 kg) Most skin + tips removed
I Golf ball size fresh tamarind
2 tbsp Kecap Manis
2 tbsp Light soy sauce
2 tbsp Cooking oil
2 tbsp Honey
1/2 Tbsp salt
1 Tbsp chilli powder
1 Tbsp Muscovado sugar
2 Tbsp ketchup
2 Tbsp five spice powder
Ground Black pepper
4 Cloves of Garlic (paste)
I 1/2 tbsp ginger paste



Method

In a big bowl mix all ingredients then massage marinade into chicken. Leave for several hours or overnight if possible. Pre-heat the oven to 200C, drain the wings saving the marinade and place on a baking tray for about 15 minutes then turn over the wings and brush on remainder of marinade. Bake for another 15 minutes or until golden and well cooked.



Posted by incredibly fed

Watercress at New House

"Look at me I'm a train on a track
I'm a train, I'm a chook-a train yeah...."
Albert Hammond  1974

Staying in France with our "copains" this summer always reminds us of the time when the very same friends had a huge house in Hampshire. Well, when I say "had" I really mean to say the house belonged to parents of one of them but since they spent most of the year in South Africa mater and pater were only too pleased to have some one look after the place on a semi-regular basis. In return for a few menial tasks such as mowing the lawns and dead heading the climbing roses in the walled garden we were fortunate to have access to it more or less whenever we wanted. Locked into the London rat race at the time however, meant trips were generally confined to weekends only but still escape from the city to a rather imposing Hampshire hideaway was extremely welcome and very much appreciated.

The house, ironically named "New House" was actually one of the oldest in the village and on the hillside just behind it Hampshire's famous heritage railway named the "Watercress Line" chugged along at regular intervals belching steam and blowing it's whistle. Opened in 1865 the line was used to transport the crop from nearby Arlesford to London where it was sold from street stalls and eaten much as you would eat an ice cream today. It's unique nutritional values being recognised even then and arguably made Arlesford the watercress capital of the world. It was and still is the original "superfood"

"New House" itself was a large red bricked double fronted pile, the main part of which dated from the early eighteenth century and boasted grand entertaining rooms which were made full use of. Other friends would join us at various stages over the weekend so there was always an eclectic and lively mix of people. No matter who was there though these weekend affairs inevitably centred around the wonderful dining room. With it's beautiful fireplace, enormous mahogany table, silver candelabras and exposed floor boards it was undoubtedly the nicest and most elegant room in the house. Many great dishes were devoured there, we particularly remember our introduction to game such as rabbit, partridge, pheasant and guinea fowl. Surprisingly though one constant was watercress soup. At some stage over the weekend we would wander down the narrow lane leading to the deserted farm for our fix of cress and pay by depositing a few bob in the honesty box hanging on the entrance gate. The nearest thing to a tropical padi field as you are like to come across in the home counties, the crop is cultivated in large flooded terraces and requires a constant strong flow of fresh water. The source here comes from chalky bedrock springs and bubbles and gurgles down the hill. Conditions ideally suited to cress. It was a lovely experience and in winter time particularly once back home we could hardly wait to make a large terrine of unctuous green "potage" which could be drunk as a warming beverage at any time during the day and would invariably find it's way to place of honour as first course under the flickering candles on that wonderful table in the dining room!

Watercress Soup

Ingredients
3 or 4 Bunches of Cress
1 Red onion or several shallots peeled or 1 leek
1 Clove garlic finely chopped
20g Salted butter
2 or 3 tbsps olive oil
I litre of chicken or vegetable stock
250 mls of single cream or creme fraiche (for creamier soup)
1 stock cube (optional)
Dash Worcestershire Sauce (Optional)
Seasoning
Croutons, cream and/or cress leaves for garnish

Method

Soak and wash the watercress and remove any rough or dead stalks. Place the butter and olive oil in a large saucepan and melt with the onion or chopped leek and garlic. (Add crumbled stock cube if using) When translucent (about 10 minutes) add the watercress and wilt the leaves for a few minutes. Remove and blend in a liquidizer or food processor. Return to the saucepan, add the stock and simmer for 2 or 3 minutes. The less cooking the better to retain nutrients and the vibrant green colour and do not allow the soup to boil. Season to taste, add cream (if using) and pour into serving bowls. Place a few croutons in the centre of each serving and place a few baby cress leaves on top. For presentation drizzle cream in circles and grate a little black pepper over.



Posted by incredibly fed

Cup Cakes

Wedding Cup Cakes! 

"Cut the cake. Gimme a little piece, let me lick up the cream
Cut the cake. Well, just a little piece, baby you know what I mean.....
....Gimme gimme gimme gimme
gimme gimme gimme gimme gimme that cake
Well it tastes so good don't pass it all around
Gimme gimme gimme......"

Average White Band 1975

For grown-ups: Dark chocolate and expresso coffee cup cakes

A few days ago I was invited to my little cousin's first birthday bash, actually technically speaking she's my first cousin twice removed but let's not dwell on that one. It was refreshing to be invited to such a tender aged celebration as it has not escaped my notice that  parties invitations these days are getting progressively more... shall we say... advanced. Initially they were twenty-firsts then thirtieths, fortieths and so on. I've even been to a seventieth in the last year or so, oh dear!

But I digress, this was a lovely afternoon tea affair with all the trimmings and not to disappoint, jelly and ice cream were on offer for the adults. But the undoubted stars of the show that all the guests oooing and ahhing in admiration had to be the beautifully iced in two tone cup cakes.

Well what can we say about cup cakes? Rivalled only by macaroon biscuits they are surely the 21st century's prime marketing triumph. Having been thoroughly re-invented from the days of my childhood where they sat modestly along side the aforementioned jelly and ice cream and rice crispies dipped in chocolate to become in recent times the must have adult accessory for every occasion. We catered for a wedding earlier in the summer where the "Wedding Cake" was a specially made wire stand covered in, you guessed it, cup cakes!! Unbelievable, and it doesn't end there, they have even spawned hundreds of specialist emporia which in this neighbourhood at least have constant queues outside.

'Light' carrot and walnut cup cakes! 

At Incredibly Fed we have started to suggest savoury parmesan and pancetta mini cup cakes with blue cheese icing on our party canape menus and have tried to create dessert cup cakes to our taste. Above is our chocolate and bitter expresso coffee cup cake definately one for the grown ups but our favourite is this one adapted from a carrot cake recipe but which reduces the amount of sugar and substitutes vegetable oil for butter.

Ingredients
175g Light Muscovado Sugar
175ml Vegetable oil
3 Eggs Beaten
3 Medium Carrots Grated
100g Raisins
100g Walnuts Chopped
Zest of an Orange
175g Self raising flour
1 tsp Bicarbonate of Soda
1 Tsp ground Cinnamon
Half Tsp freshly ground Nutmeg
1 Tsp Vanilla Essence

Method
Pre heat the oven to 180 C. Place the cake paper cups in a muffin tray. Place the sugar, oil, vanilla essence and eggs in a bowl and mix then add the carrots, walnuts and raisins. In a separate bowl mix the flour bicarbonate of soda, zest, cinnamon and nutmeg and add to the wet ingredients. Pour into the cups filling each about two thirds. Place in the oven and bake for 10 - 15 minutes.

Frosting
Mix together 175g icing sugar, 1 tsp vanilla essence, 50g of soft cream cheese and tbl spoon of orange or lemon juice. Adjust quantities to taste and until suitable consistency is achieved. Spoon or pipe onto cup cakes when cooled. Top with chopped walnuts.



Posted by incredibly fed