Chimichurri
makes about 1 cup
recipe adapted from Grandbaby Cakes
INGREDIENTS:
1/2 medium onion, diced
3 garlic cloves
1 cup chopped parsley
1 cup chopped cilantro
Juice of 2 limes
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
METHOD:
1. Add all ingredients to a food processor and blitz until smooth.
2. Serve with your favourite meat or fish dishes.
Cauliflower Au Gratin
recipe adapted from Delish
serves 6 (recipe can be doubled to serve a crowd)
INGREDIENTS:
1 cauliflower, cut up into pieces
2 tbsp butter
2 cloves garlic, minced
2 tbsp flour
1 1/2 cups milk, heated
2 tsp thyme
1 tsp red pepper flakes (optional)
salt and pepper
2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan
chopped parsley for garnish (optional)
METHOD:
1. Grease a 9 x 9" baking dish. Set aside.
2. In a medium pot, fill with water and heat to a boil. Add cauliflower and blanch for 3 minutes. Drain and place cauliflower into the greased baking dish. Set aside.
3. Discard water and heat butter in the same pot over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1 minute.
4. Pour in hot milk and keep whisking until mixture is thick and bubbly. Off heat, stir in thyme and red pepper flakes (if using). Mix in 1 cup of Gruyere. Season with salt and pepper as desired.
5. Pour cheese sauce over cauliflower. Sprinkle remaining Gruyere and parmesan over top. Place in oven on the highest rack and broil/grill for 5-10 minutes until the top is golden brown. Garnish with parsley (if using) and serve as a side dish.
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Potatoes Au Gratin
recipe adapted from Delish
serves 8-10
INGREDIENTS:
6 baking starchy potatoes (russet or yukon gold), peeled and sliced thinly 1/4"
2 tbsp butter, plus more for pan
2 cloves garlic, minced
1 1/2 cups heavy cream
1/4 cups milk
1 tbsp thyme
1 tbsp Kosher salt
1 tsp red pepper flakes (optional)
1 1/2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan
METHOD:
1. Preheat oven to 375F (190C or 180C Fan). Butter a 13 x 9" baking dish. Set aside.
2. In a small pot, heat butter over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Stir in cream, milk, thyme, salt and red pepper flakes (if using). Bring to a boil, lower heat and let simmer for 10 minutes. Set aside.
3. Layer a third of the potato slices into the prepared baking dish. Ladle a third of the cream sauce on top. Repeat to make 2 more layers. Sprinkle Gruyere and/or cheddar over top. Cover with aluminum foil and bake for 45 minutes until potatoes are tender.
4. Remove foil and sprinkle parmesan on top. Bake for another 15-20 minutes uncovered until the top is golden brown. Rest for 10 minutes before serving.
Cantonese Style Steamed Chicken with Mushrooms
serves 4-6 as part of a main dish
INGREDIENTS:
1 lbs (500g) boneless chicken thighs, cut into bite-sized pieces
10 medium dried shitake mushrooms
1/4 cup dried cloud ear mushrooms
1/3 cup dried lily buds (optional)
1 inch piece fresh ginger, finely sliced into thin slivers
1 green onion, chopped
1 tbsp cornstarch
1 tbsp rice wine
1 tbsp oyster sauce
1 tsp salt
1/4 tsp ground white pepper
METHOD:
1. Under running water, rinse mushrooms and lily buds (if using) separately to remove any grit. Lily buds will need the tough ends trimmed off after rinsing. Place each in 3 separate bowls. Cover with water and soak until rehydrated, about 30 mins to 1 hour. Once softened, you can cut off the shitake mushroom stems to speed up the process.
2. When mushrooms and lily buds are fully hydrated, slice the shitake mushrooms into 1/4 inch slices. Reserve the water and set aside. Squeeze out any remaining water from the other mushrooms and lily buds. Set aside.
3. In a large shallow dish, add chicken, ginger and 1/4 of the chopped green onion. Add marinade ingredients and some of the reserved shitake soaking liquid, about 2-3 tbsp. Mix well until most of the liquid is absorbed into the chicken. Toss in mushrooms and lily buds. Cover and chill in the fridge for 2 hours or overnight.
4. Let chicken mixture come to room temperature before cooking. Give the dish a quick mix to make sure there is very little to no liquid.
5. Over medium high heat, steam chicken for 10 minutes. Turn off heat and let rest for 2 minutes in the steamer. Sprinkle with remaining green onions and serve immediately.
